Welcome to Acta Agronomica Sinica，

Acta Agron Sin ›› 2012, Vol. 38 ›› Issue (03): 505-513.doi: 10.3724/SP.J.1006.2012.00505

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Applications of Infrared Spectroscopy in the Analysis of Ordered Structure of Starch Grain

MAN Jian-Min1,CAI Can-Hui1,YAN Qiu-Xiang2,HU Mao-Zhi2,LIU Qiao-Quan1,*,WEI Cun-Xu1,*   

  1. 1 Key Laboratories of Plant Functional Genomics of the Ministry of Education and Crop genetics and Physiology of the Jiangsu Province, Yangzhou University Yangzhou 225009, China; 2 Testing Center, Yangzhou University, Yangzhou 225009, China
  • Received:2011-08-22 Revised:2011-12-15 Online:2012-03-12 Published:2012-01-04
  • Contact: 刘巧泉, E-mail: qqliu@yzu.edu.cn; 韦存虚, E-mail: cxwei@yzu.edu.cn

PDF

2979

Cited

6

Abstract: Fourier transform infrared spectroscopy (FTIR) is used to study the ordered structure of starch grain, which has two modes: transmittance and attenuated total reflectance (ATR). In this paper, the different deconvolution parameters of spectra were applied to compare their effects on FTIR spectra in studying the ordered structure of starch grain. The results indicated that the different deconvolution parameters had significant effects on FTIR spectra and the intensities of relative peaks. The peak half-width of 19 cm-1 and the resolution enhancement factor of 1.9 were ideal deconvolution parameters of spectra to obtain the better results. Native starches had A, B, and C three types of crystalline, their FTIR spectra showed some differences. Potato and Chinese yam starches had similar ATR-FTIR spectra, which were different from that of rice starch. However, rice and potato starches had similar transmittance-FTIR spectra, which were different from that of Chinese yam starch. The water content of sample affected the spectra of ATR-FTIR, but this effect was not detected when water content exceeded 60%. The ATR-FTIR spectra showed that the hydrolysis of amorphous structure in starch grain was faster than that of ordered structure during acid treatment. The ordered degree of structure in starch grain increased with increasing time of acid hydrolysis. The amyloglucosidase hydrolysis had no significant effect on the ordered degree of structure at the outside of starch grain by the ATR-FTIR spectra, but the ordered degree of structure of whole starch grain significantly increased with enzyme hydrolysis according to the transmittance-FTIR spectra. The amylose content is an important physicochemical property in determining the starch quality. Rice starches with different amylose contents showed the similar ATR-FTIR spectra. These results would be very useful for the application of FTIR to the analysis of ordered structure of starch grain.

Key words: Fourier transform infrared spectroscopy, Starch grain, Ordered structure, Deconvolution of spectrum

[1]Gallant D J, Bouchet B, Baldwin P M. Microscopy of starch: evidence of a new level of granule organization. Carbohydr Polym, 1997, 32: 177–191

[2]Cheetham N W H, Tao L. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydr Polym, 1998, 36: 277–284

[3]Wei C X, Qin F L, Zhu L J, Zhou W D, Chen Y F, Wang Y P, Gu M H, Liu Q Q. Microstructure and ultrastructure of high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. J Agric Food Chem, 2010, 58: 1224–1232

[4]Atichokudomchai N, Varavinit S, Chinachoti P. A study of ordered structure in acid-modified tapioca starch by 13C CP/MAS solid-state NMR. Carbohydr Polym, 2004, 58: 383–389

[5]Sevenou O, Hill S E, Farhat I A, Mitchell J R. Organisation of the external region of the starch granule as determined by infrared spectroscopy. Int J Biol Macromol, 2002, 31: 79–85

[6]Chung H Y, Hoover R, Liu Q. The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch. Int J Biol Macromol, 2009, 44: 203–210

[7]Rubens P, Snauwaert J, Heremans K, Stute R. In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell. Carbohydr Polym, 1999, 39: 231–235

[8]Li Y(李玥), Zhong F(钟芳), Ma J-G(麻建国), Gu X-H(顾小红). Spectra analysis on rice starches from different varieties during pasting. Acta Polymer Sin (高分子学报), 2008, (7): 720–725 (in Chinese with English abstract)

[9]Li J H, Vasanthan T, Hoover R, Rossnagel B G. Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase. Food Chem, 2004, 84: 621–632

[10]Wei C X, Xu B, Qin F L, Yu H G, Chen C, Meng X L, Zhu L J, Wang Y P, Gu M H, Liu Q Q. C-type starch from high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. J Agric Food Chem, 2010, 58: 7383–7388

[11]Konik-Rose C, Thistleton J, Chanvrier H, Tan I, Halley P, Gidley M, Kosar-Hashemi B, Wang H, Larroque O, Ikea J, McMaugh S, Regina A, Rahman S, Morell M, Li Z. Effects of starch synthase IIa gene dosage on grain, protein and starch in endosperm of wheat. Theor Appl Genet, 2007, 115: 1053–1065

[12]Shingel K I. Determination of structural peculiarities of dexran, pullulan and ?-irradiated pullulan by Fourier-transform IR spectroscopy. Carbohydr Res, 2002, 337: 1445–1451

[13]Smits A L M, Ruhnau F C, Wliegenthart J F G, van Soest J J G. Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy. Starch, 1998, 50: 478–483

[14]Wei C X, Qin F L, Zhou W D, Yu H G, Xu B, Chen C, Zhu L J, Wang Y P, Gu M H, Liu Q Q. Granule structure and distribution of allomorphs in C-type high-amylose rice starch granule modified by antisense RNA inhibition of starch branching enzyme. J Agric Food Chem, 2010, 58: 11946–11954

[15]Wei C X, Qin F L, Zhou W D, Xu B, Chen C, Chen Y F, Wang Y P, Gu M H, Liu Q Q. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its its wild type during heating. Food Chem, 2011, 128: 645–652

[16]van Soest J J G, Tournois H, de Wit D, Vliegenthart J F G. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydr Res, 1995, 279: 201–214
No related articles found!
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Add: No. 80 Xueyuan South Rd, Beijing 100081, P. R. China E-mail: zwxb301@caas.cn
Supported by Beijing Magtech Co.Ltd