Physicochemical properties of rhizome starch from a traditional Chinese medicinal plant of Anemone altaica
Physicochemical properties of rhizome starch from a traditional Chinese medicinal plant of Anemone altaica
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中药海葵根茎淀粉的理化性质
DOI：
10.1016/j.carbpol.2012.03.049
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发表时间：
2012-06-20
影响因子：
11.2
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Man, Jianmin;Cai, Jinwen;Wei, Cunxu
本研究首次对阿尔泰山相思根茎淀粉的理化性质进行了研究。将结果与两种常见淀粉(马铃薯和大米)的结果进行了比较。块茎的淀粉含量为49.8%。分离出的淀粉颗粒大多呈椭圆形，中间为马耳他十字，平均长轴为6.25亩，直链淀粉含量为35.5%，糊化温度和糊化温度低于大米和马铃薯淀粉，膨胀力与马铃薯相当。阿尔泰卡淀粉具有较高的崩解粘度和回落粘度。X-射线衍射仪显示淀粉为B型，结晶度为17.5%。与马铃薯和大米淀粉相比，淀粉对酸、猪胰腺α-淀粉酶和黑曲霉淀粉糖苷酶具有较高的耐酸性。(C)2012爱思唯尔有限公司。保留所有权利。
This study investigated the physicochemical properties of rhizome starch of A. altaica for the first time. The results were compared to those obtained from two common starches (potato and rice). The rhizome had a starch content of 49.8%. Isolated starch granules were mostly oval in shape with a central Maltese cross and an average long axis of 6.25 mu m. The starch contained 35.5% amylose and had lower gelatinization and pasting temperatures than rice and potato starches and a swelling power comparable to potato. Altaica starch had high breakdown and setback viscosities. X-ray diffraction revealed B-type starch with relative degree of crystallinity of 17.5%. Starch possessed a high susceptibility to hydrolysis by acid, porcine pancreatic a-amylase and Aspergillus niger amyloglucosidase when compared with potato and rice starches. (C) 2012 Elsevier Ltd. All rights reserved.