Structure and functional properties of waxy starches
Structure and functional properties of waxy starches
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DOI：
10.1016/j.foodhyd.2019.03.026
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发表时间：
2019-09-01
影响因子：
10.7
通讯作者：
Shi, Yong-Cheng
中科院分区：
文献类型：
--
作者：
Hsieh, Chao-Feng;Liu, Weichang;Shi, Yong-Cheng
进行了一项全面的研究来阐明蜡质淀粉的结构和功能特性。具体目标是检查糊化/糊化特性与淀粉蒸煮形态之间的关系，确定链长分布如何影响回生特性，并使用新颖的感官方法评估淀粉糊的冻融稳定性。与来自玉米、小麦、大米和木薯的蜡质淀粉相比，蜡质马铃薯淀粉具有更大的颗粒溶胀度、更高的糊粘度和更好的糊透明度。蜡质淀粉通常比普通淀粉具有更大的糊粘度，但马铃薯淀粉是个例外。蜡质马铃薯淀粉不含直链淀粉，其糊粘度比普通马铃薯淀粉低。糯米淀粉和糯木薯淀粉均具有较小的老化趋势，这与DP 6-11链的比例较高和DP 12-24链的比例较低密切相关。与传统的离心方法相比，本研究中的感官评估可以更轻松地评估水分离。糯玉米和糯马铃薯淀粉在 1-2 次冻融循环后，水从糊中明显分离，而糯米和糯木薯淀粉可以在 6 次冻融循环后存活，而没有明显的脱水收缩。糯小麦、糯米和糯木薯淀粉是生产清洁标签功能性淀粉的潜在原材料。
A comprehensive study was conducted to elucidate structural and functional properties of waxy starches. The specific objectives were to examine the relationship between gelatinization/pasting properties and morphology of starch cooks, determine how the retrogradation properties are affected by chain-length distribution, and use a novel sensory approach to assess freeze-thaw stability of starch pastes. Waxy potato starch had a greater degree of granule swelling, higher paste viscosities, and better paste clarity than waxy starches from maize, wheat, rice, and tapioca. Waxy starches typically had greater paste viscosities than their normal counterparts, but the exception was potato starches. Waxy potato starch, which had no amylose, had lower paste viscosity than normal potato starch. Both waxy rice and waxy tapioca starches had less retrogradation tendency, which was closely related to the higher proportion of chains with DP 6-11 and the lower proportion of chains with DP 12-24. The sensory evaluation in this study allowed for an easier assessment of water separation as compared to the conventional centrifuge methods. Waxy maize and waxy potato starches had noticeable water separation from the paste after 1-2 freeze-thaw cycles, whereas both waxy rice and waxy tapioca starches could survive 6 freeze-thaw cycles without apparent syneresis. Waxy wheat, waxy rice and waxy tapioca starches are potential starting materials from which clean-label functional starches may be produced.