Freeze-thaw stability of starches from different botanical sources: Correlation with structural features
Freeze-thaw stability of starches from different botanical sources: Correlation with structural features
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DOI：
10.1016/j.carbpol.2011.09.004
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发表时间：
2012-01-15
影响因子：
11.2
通讯作者：
Hisamatsu, Makoto
中科院分区：
文献类型：
--
作者：
Srichuwong, Sathaporn;Isono, Naoto;Hisamatsu, Makoto
测定了26种植物来源的天然淀粉的结构特征和对冻融处理的稳定性。制备了5%(w/w)的淀粉凝胶，在-18℃下保存21h，然后在30℃下保存3h，重复冻融5个循环，在解冻后的第1、3、5个循环后，用重量法测量解冻后凝胶的水分释放(脱水)，并评价其与表观直链淀粉含量(AAC)和聚合度为6-12的支链支链分布(APC比率)的关系。木薯、普通和糯米的淀粉凝胶在第1、3、5次循环中均未观察到脱水现象。另一方面，象山药、新可可豆、马铃薯、食用美人掌的淀粉凝胶迅速发生脱水。还有水山药。建立了最优多元线性回归模型，以预测AAC和APC比例对淀粉凝胶脱水的单独影响。预测模型说明了AAC对水合的正单位贡献和APC比率对水合的负单位贡献(P
Native starches from twenty-six botanical sources were determined for their structural features and stability against freeze-thaw treatments. Starch gels (5%, w/w) were prepared and repeatedly freeze-thawed up to five cycles by storing at -18 degrees C for 21 h and then at 30 degrees C for 3 h. Water release (syneresis) from the thawed gel after the 1st, 3rd and 5th cycle was measured gravimetrically, and evaluated in relation to apparent amylose content (AAC) and distribution of amylopectin branch chains with degree of polymerization 6-12 (APC ratio). Syneresis was not observed for starch gels of cassava, normal and waxy japonica rice up to the 1st, 3rd and 5th cycle, respectively. On the other hand, syneresis rapidly occurred for starch gels of elephant yam, new cocoyam, potato, edible canna. and water yam. Optimal multiple linear regression models were generated to predict individual effect of AAC and APC ratio on syneresis of starch gels. The prediction models illustrated the positive unit-contribution of AAC and negative unit-contribution of APC ratio to syneresis (P