Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa
Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa
复制标题
野生菱角、粳稻、乳腺和切齿淀粉的结构和功能特性
DOI：
10.1016/j.foodhyd.2015.02.003
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发表时间：
2015-06-01
影响因子：
10.7
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Huang, Jun;Zhao, Lingxiao;Wei, Cunxu
菱属是最常见的水生属之一。在本文中，我们研究了中国南方常见的四种野生菱属物种（四刺菱角、粳稻、乳头菱和切齿菱）的淀粉的结构和功能特性。四个品种的果实和籽粒的形态、重量和淀粉含量存在显着差异。四种菱形淀粉均呈椭圆形，表面光滑，中央有门，结晶度为C-A型，分子量分布相似。菱角淀粉的溶胀力、淀粉酶水解消化能力最高，水溶性最低。 T. japonica 和 mammillifera 淀粉表现出相似的糊化特性，T.quarispinosa 淀粉具有最低的峰值粘度、分解粘度和挫折粘度，而菱角淀粉具有最高的最终粘度和挫折粘度。这些结果对于探索野生菱角淀粉在食品和非食品工业中的应用非常有用。 (C) 2015 Elsevier Ltd. 保留所有权利。
Trapa is one of the most common aquatic genera. In this paper, we investigated the structural and functional properties of starches from four wild Trapa species (Trapa quadrispinosa, japonica, mammillifera and incisa) popularly found in South China. The morphology, weight and starch content of fruit and kernel were significantly different among the four species. Starches from the four Trapa species were all oval in shape with smooth surface and central hila, exhibited C-A-type crystallinity, and had similar molecular weight distribution. Trapa japonica starch showed the highest swelling power, amylase hydrolysis and digestion, and the lowest water solubility. T. japonica and mammillifera starches showed similar pasting properties, T. quadrispinosa starch had the lowest peak, breakdown and setback viscosities, and Trapa incisa starch had the highest final and setback viscosities. These results would be very useful for exploring the applications of wild Trapa starches in food and nonfood industries. (C) 2015 Elsevier Ltd. All rights reserved.