期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：11
页码：828-833
DOI：10.19026/ajfst.8.1616
出版社：MAXWELL Science Publication
摘要：The changes in the structures of corn endosperms immersed in different reagents were studied, in order to preliminarily determine the mode of binding of starch and protein in the endosperm. The corn endosperm was immersed in Sulfurous acid, NaOH, ethanol, L-cysteine and morel berry, respectively. The dissociated starch content was analyzed using water as the reference. The results of the treatment were analyzed by the dissociated starch content, optical microscopy and scanning electron microscopy. The test results showed that by immersing in NaOH solution, the protein matrix was effectively decomposed, the protein in the endosperm was dissolved and the highest amount of starch granules were released. Sulfurous acid and L-cysteine solution could make the protein matrix into pieces by destroying intermolecular disulfide bridge and the starch granules would be released. There were some holes on the surface of starch granules after L-cysteine steeping. Immersed in the morel berry, there were holes on the protein matrix surface and the water absorption of corn endosperm was improved. In case of the sample immersed in ethanol, the zein was dissolved, whereas the matrix protein was still intact with the starch grains that still bound to it. By analysis of the microscopic structure and morphological change of starch and protein in corn endospers in different comsteep liquor, it is demonstrated that the main reason which the starch grains were tightly wrapped by Glutenin is the intermolecular disulfide bonds in glutelin. In addition, a part of the protein combined with starch granules directly. The study provided a reference for exploring the structure of binding of starch and protein and their interaction in corn.
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