Comparison of physicochemical properties of B-type nontraditional starches from different sources
Comparison of physicochemical properties of B-type nontraditional starches from different sources
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DOI：
10.1016/j.ijbiomac.2015.04.006
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发表时间：
2015-07-01
影响因子：
8.2
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
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作者：
Huang, Jun;Zhao, Lingxiao;Wei, Cunxu
从姜黄（Curcuma longa）、美人蕉（Canna edulis）和美人蕉（Canna indica）的根茎和百合（Lilium lancifolium）的球茎中分离得到淀粉，并进行了b型x射线衍射分析。对它们的理化性质进行了研究和比较。这些淀粉的颗粒形态和大小有显著差异，但都有偏心孔。支链淀粉短支链含量和支链度最低，支链淀粉长支链含量最高；支链淀粉短支链含量和支链淀粉长支链含量最高，支链淀粉长支链含量最低。毛叶淀粉的糊化阻力最小，糊化峰值、热粘度和终粘度最低；龙骨淀粉的糊化阻力最大，糊化热粘度、终粘度和回退粘度最高，糊化破裂粘度最低。龙舌兰淀粉对水解和消化的抗性分别很高和很低。上述理化性质将有助于b型淀粉在食品和非食品工业中的应用。(C) 2015 Elsevier B.V.版权所有
Starches were isolated from rhizomes of Curcuma longa, Canna edulis and Canna indica and bulbs of Lilium lancifolium, and showed a B-type X-ray diffraction pattern. Their physicochemical properties were investigated and compared. These starches showed significantly different granule morphologies and sizes, but all had eccentric hila. The C. longa starch had the lowest content of amylopectin short branch-chain and branching degree and the highest content of amylopectin long branch-chain, and the L. lancifolium starch the highest content of amylopectin short branch-chain and branching degree and the lowest content of amylopectin long branch-chain among the four starches. The L. lancifolium starch had the lowest resistance to gelatinization, and showed the lowest pasting peak, hot and final viscosities, and the C longa starch had the highest resistance to gelatinization, and showed the highest pasting hot, final and setback viscosities and the lowest pasting breakdown viscosity. The C. longa and L. lancifolium starches possessed very high and low resistance to hydrolysis and digestion, respectively. The above physicochemical properties would be useful for the applications of B-type starches in food and nonfood industries. (C) 2015 Elsevier B.V. All rights reserved.