Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical Stress
Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical Stress
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DOI：
10.1021/jf1001606
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发表时间：
2010-04-28
影响因子：
6.1
通讯作者：
Ceballos, Hernan
中科院分区：
文献类型：
--
作者：
Sanchez, Teresa;Dufour, Dominique;Ceballos, Hernan
比较了来自玉米、大米、马铃薯和木薯的普通淀粉和蜡质淀粉以及改性蜡质玉米淀粉 COLFLO 67 的功能特性。本研究的主要目的是将最近发现的无直链木薯淀粉自发突变与具有众所周知特征的其他淀粉进行定位。本研究中评估了不同类型和来源的淀粉的糊透明度、最大吸收波长 (lambda(max))、糊化特性、溶胀力、溶解度和分散体积分数测量以及凝胶稳定性（耐酸碱、剪切、冷藏和冷冻/解冻稳定性）。与正常木薯淀粉相比，蜡质木薯淀粉中的 lambda(max) 显着降低（535 nm vs 592 nm）。蜡质木薯淀粉的 RVA 峰值粘度大于普通木薯淀粉（1119 vs 937 cP），并且处于蜡质马铃薯淀粉和玉米淀粉之间的中间位置。蜡质木薯淀粉的酸、碱和剪切稳定性与普通木薯相似，但碱性pH值显示出较低的影响。冷藏和冷冻/解冻后，来自正常根和块茎淀粉的凝胶比谷物淀粉具有更低的脱水收缩作用。蜡质淀粉（马铃薯除外）的凝胶在 4 摄氏度下储存 5 周后没有出现任何脱水收缩现象。蜡质木薯淀粉是唯一一种在 -20 摄氏度下储存 5 周后没有出现任何脱水收缩现象的凝胶。因此，天然蜡质木薯淀粉是配制冷藏或冷冻食品的一种有前途的成分。
Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to the other starches with well-known characteristics. Paste clarity, wavelength of maximum absorption (lambda(max)), pasting properties, swelling power, solubility, and dispersed volume fraction measurements and gel stability (acid and alkaline resistance, shear, refrigeration, and freeze/thaw stability) were evaluated in the different types and sources of starch included in this study. lambda(max) in the waxy cassava starch was reduced considerably in comparison with that of normal cassava starch (535 vs 592 nm). RVA peak viscosity of waxy cassava starch was larger than in normal cassava starch (1119 vs 937 cP) and assumed a position intermediate between the waxy potato and maize starches. Acid, alkaline, and shear stability of waxy cassava starch were similar to normal cassava except for alkaline pH, at which it showed a low effect. Gels from normal root and tuber starches after refrigeration and freeze/thaw had lower syneresis than cereal starches. Gels from waxy starches (except for potato) did not present any syneresis after 5 weeks of storage at 4 degrees C. Waxy cassava starch was the only one not showing any syneresis after 5 weeks of storage at -20 degrees C. Natural waxy cassava starch is, therefore, a promising ingredient to formulate refrigerated or frozen food.