Changes in starch grain morphologies from cooking
Changes in starch grain morphologies from cooking
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DOI：
10.1016/j.jas.2008.11.008
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发表时间：
2009-03-01
影响因子：
2.8
通讯作者：
Piperno, Dolores R.
中科院分区：
文献类型：
--
作者：
Henry, Amanda G.;Hudson, Holly F.;Piperno, Dolores R.
作为三种主要植物微化石之一，淀粉粒越来越多地被用作饮食、植物驯化、工具使用和场地组织的标记，因为它们的形态和特征提供了一种识别产生它们的植物的方法。然而，当淀粉粒暴露在水的存在下（如烹饪时）时，它们很容易受到损坏。我们记录了 10 种驯化植物的淀粉粒发生的变化，以了解暴露于不同烹饪方法的线索，以便更好地了解烹饪如何改变谷物的外观，以及这些烹饪方法是否可以在考古记录中识别。我们的结果表明，一些烹饪方法会产生独特的、可识别的损害油和某些类型的植物淀粉。但一般来说，每种植物对烹饪的反应都是不同的。为了记录每种植物物种的变化，我们创建了一个数据库，可在（http://www.osresearch.net/，类似于hollyf/starchdb/index.cgi）获得，注册用户可以向其中添加自己的煮熟的淀粉粒图像。 (C) 2008 Elsevier Ltd. 保留所有权利
One of the three main plant microfossils, starch grains are increasingly used as markers of diet, plant domestication, tool use and site organization, because their morphology and features provide a means to identify the plant that produced them. However, starch grains are susceptible to damage when they are exposed to hear in the presence of water, as in cooking. We documented the changes that Occur ill the starch grains of 10 domesticated plant species Clue to exposure to different cooking methods, in order to better understand how cooking alters the appearance of the grains, and if these cooking methods might be identifiable in the archaeological record. Our results show that some cooking methods produce unique, identifiable damage oil some types of plant starches. but generally each plant species reacts uniquely to cooking. In order to record the changes for each plant species, we have created a database, available at (http://www.osresearch.net/ similar to hollyf/starchdb/index.cgi), to which registered users call add their own images of cooked starch grains. (C) 2008 Elsevier Ltd. All rights reserved