Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes.
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes.
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不同分离介质对紫、黄、白甘薯块根淀粉结构和功能特性的影响
DOI：
10.3390/molecules23092135
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发表时间：
2018-08-24
期刊：
影响因子：
--
通讯作者：
Wei C
中科院分区：
文献类型：
--
作者：
Xu A;Guo K;Liu T;Bian X;Zhang L;Wei C
不同颜色甘薯块根色素和酚类物质含量不同，影响淀粉的分离。从不同颜色的块根中分离淀粉的最佳培养基的确定是很重要的。本研究以紫甘薯、黄甘薯和白色甘薯块根为原料，采用四种不同的提取介质（H2O、0.5%Na2S2O5、0.2%NaOH、0.5%Na2S2O5和0.2%NaOH）提取甘薯淀粉。研究了它们的结构和功能特性，并在不同的萃取介质中进行了比较。结果表明，不同颜色甘薯品种的淀粉颗粒大小、表观直链淀粉含量、片层峰强度、热特性和糊化特性因基因型背景不同而存在差异。除NaOH和Na2S2O5处理能提高紫色甘薯淀粉和黄色甘薯淀粉的白度外，4种浸提介质对淀粉的表观直链淀粉含量、结晶结构、有序度和片层峰强度等结构特性均无显著影响。不同提取介质对淀粉的热性质、溶胀度、水溶性、糊化特性等功能性质有一定的影响。以上结果表明，H2O是从不同颜色甘薯块根中简便、快速分离淀粉的最佳提取介质。
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.
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影响因子：
2.3
作者：
Noda, T;Takahata, Y;Mochida, H
通讯作者：
Mochida, H
影响因子：
8.8
作者：
Lai, Yung C.;Wang, Shu Y.;Lin, Kuan H.
通讯作者：
Lin, Kuan H.
DOI：
10.1016/j.ijbiomac.2016.05.070
发表时间：
2016-10-01
影响因子：
8.2
作者：
Rincon-Londono, Natalia;Vega-Rojas, Lineth J.;Rodriguez-Garcia, Mario E.
通讯作者：
Rodriguez-Garcia, Mario E.
影响因子：
3.8
作者：
Wang, LF;Wang, YJ
通讯作者：
Wang, YJ
DOI：
10.3390/molecules22091526
发表时间：
2017-09-12
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Lin L;Zhang Q;Zhang L;Wei C
通讯作者：
Wei C