Physico-chemical characterisation of sage starch
Physico-chemical characterisation of sage starch
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DOI：
10.1016/s0144-8617(98)00123-4
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发表时间：
1999-04-01
影响因子：
11.2
通讯作者：
Buleon, A
中科院分区：
文献类型：
--
作者：
Ahmad, FB;Williams, PA;Buleon, A
本文测定了东南亚鼠尾草淀粉样品的理化特性，并与其它来源的淀粉进行了比较。X-射线衍射研究表明，所有鼠尾草淀粉都具有C型衍射图谱。扫描电子显微镜显示，它们由平均直径约30 μ m的椭圆形颗粒组成。近似成分研究表明，鼠尾草样品的水分含量在10.6%和20.0%之间，灰分在0.06%和0.43%之间，粗脂肪在0.10%和0.13%之间，粗纤维0.26%~ 0.32%，粗蛋白0.19%~ 0.25%。直链淀粉含量在24%~ 31%之间。用比色法测得的直链淀粉含量与分级法和电位滴定法测得的值吻合得很好。在IM KOH中测定特性粘度和重均分子量。来自sa，oo淀粉的直链淀粉的特性粘度在310和460 ml/g之间变化，而支链淀粉的值在210和250 ml/g之间变化。发现直链淀粉的分子量在1.41 × 10（6）至2.23 × 10（6）范围内，而支链淀粉的分子量在6.70 × 10（6）至9.23 × 10（6）范围内。所研究的鼠尾草淀粉的糊化温度在69.4摄氏度和70.1摄氏度之间变化。发现从鼠尾草淀粉中分离的直链淀粉的Mark-Houwink方程中的指数“a”和方程R-g = kM（α）中的指数“α”分别为0.80和0.58，并且这些指示无规卷曲构象。观察到两种类型的糊化特性。第一种的特点是由一个最大的一致性，紧接着急剧下降的一致性，而第二种类型的特点是由一个平台时，达到最大的一致性。(C)1999爱思唯尔科技有限公司。保留所有权利。
The physico-chemical characteristics of various sage starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sage starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 mu m Proximate composition studies showed that the moisture content in the sage samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sa,oo starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41 x 10(6) to 2.23 x 10(6) while for amylopectin it was in the range of 6.70 x 10(6) to 9.23 x 10(6). The gelatinisation temperature for the sage starches studied varied between 69.4 degrees C and 70.1 degrees C. The exponent 'a' in the Mark-Houwink equation and the exponent 'alpha' in the equation R-g = kM(alpha) was found to be 0.80 and 0.58, respectively for amylose separated from sage starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached. (C) 1999 Elsevier Science Ltd. All rights reserved.