为研究不同品种马铃薯淀粉的结构特征,采用小角X 射线散射仪、偏光显微镜、X 射线衍射仪及凝胶渗透色谱-多角度激光光散射联用技术系统分析了10 种马铃薯淀粉的半结晶层结构、结晶形态、直链淀粉含量、相对分子质量和分子构象. 结果表明:10 种马铃薯淀粉颗粒的半结晶层结构存在差异,陇3 的半结晶层厚度最小,其双螺旋结构排列最为有序,青2 和青6 的半结晶层厚度最大;10 种马铃薯淀粉颗粒均为多晶体系,其结晶形态均为B 型结构,但结晶度不同;10 种马铃薯淀粉的直链淀粉含量不同,费乌瑞它、青5、青8 的重均分子质量相对较大,除青5 在二甲基亚砜中的构象为无规则卷曲外,其余均为球型. 上述不同层次结构的差异为加工专用马铃薯淀粉的开发提供了基础数据.

To reveal the structural characteristics of different kinds of potato starches, the semi-crystalline struc-ture, crystalline morphology, amylose content, relative molecular mass and molecular conformation of ten kinds ofpotato starches were systematically analyzed by means of small-angle X-ray scattering, polarizing microscopy, X-raydiffraction and gel permeation chromatography coupled with multi-angle light scattering. The results show that thegranules of the ten kinds of potato starches are of different semi-crystalline structures, for instance, Long 3 posse-sses the minimum semi-crystalline lamellae thickness and the most orderly double-helix alignment, while Qing 2 andQing 6 possess the maximum semi-crystalline lamellae thickness. All the starches are multi-crystal systems withthe same B-type crystalline structure but with different crystallinity and amylose content. Moreover, it is found thatthe weight-average molecular mass of Feiwuruita, Qing 5 and Qing 8 are relatively larger, and that Qing 5 in DMSOexhibits in the form of random coil, while the rest are all in a spherical form. All of the above-mentioned structuredifferences in different scales provide basic data for the development of potato starches for special processing.