Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches
Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches
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DOI：
10.1016/s0144-8617(01)00354-x
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发表时间：
2002-09-01
影响因子：
11.2
通讯作者：
Hoover, R
中科院分区：
文献类型：
--
作者：
Gunaratne, A;Hoover, R
从块茎类马铃薯(Solanum Tuberosum)、芋(ALocassia Indica)、新种可可豆(Xanthosoma Sagitifolium)、真山药(Dioscorea Alata)和块根木薯(Manihote Esculenta)等作物中分离淀粉，研究其在100℃、30%水分处理10h前后的形态、组成和理化性质。天然淀粉颗粒呈圆形、椭圆形、多角形，表面光滑。颗粒大小(直径)为3.0~110微米。直链淀粉总含量在22.4%~29.3%之间，其中10.1%~15.5%为天然脂复合体。磷含量在0.01~0.1%之间。马铃薯和山药的X-射线图谱为“B”型。而新种椰子和香芋则属于A型。木薯表现出混合的‘A+B’型X射线图谱。天然淀粉的相对结晶度为30~46℃，溶胀度为22~54℃，糊化温度范围为5~23%，糊化热为12~18J/g。天然淀粉对2.2N盐酸和猪胰腺α-淀粉酶的敏感性分别为60-86%(12天后)和4-62%(72小时后)。回生作用在B型淀粉中最为明显。HMT后颗粒形态无明显变化。在HMT上，B型淀粉的X-射线图谱发生了改变(B->；A+B)。然而，其他淀粉的含量保持不变。HMT降低了SF、AML、糊化热和酸解敏感性，但提高了糊化温度和酶敏感性。真山药和马铃薯淀粉的HMT的回生程度和相对结晶度降低，而其他淀粉的回生程度和相对结晶度没有变化。上述数据表明，HMT的物理化学性质的变化受微晶断裂、淀粉链缔合和非晶区双螺旋断裂的相互影响。(C)2002爱思唯尔科学有限公司。保留所有权利。
Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam (Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava, (Manihot esculenta) crops was isolated and its morphology, composition and physicochemical properties were investigated before and after heat-moisture treatment (HMT) (100 degreesC, for 10 h at a moisture content of 30%). Native starch granules were round to oval to polygonal with smooth surfaces. The granule size (diameter) ranged from 3.0 to 110 mum. The total amylose content ranged from 22.4 to 29.3%, of which 10.1-15.5% was complexed by native lipid. The phosphorus content ranged from 0.01 to 0.1%. The X-ray pattern of potato and true yam was of the 'B'-type. Whereas, that of new cocoyam and taro was of the 'A'-type. Cassava exhibited a mixed 'A + B'-type X-ray pattern. The relative crystallinity, swelling factor (SF), amylose leaching (AML), gelatinization temperature range and the enthalpy of gelatinization of the native starches ranged from 30 to 46, 22 to 54, 5 to 23%, 13 to 19 degreesC and 12 to 18 J/g, respectively. Susceptibility of native starches towards hydrolysis by 2.2N HCl and porcine pancreatic a-amylase were 60-86% (after 12 days), and 4-62% (after 72 h), respectively. Retrogradation was most pronounced in the B-type starches. Granule morphology remained unchanged after HMT. The X-ray pattern of the B-type starches was altered (B --> A + B) on HMT. However, that of the other starches remained unchanged. HMT decreased SF, AML, gelatinization enthalpy and susceptibility towards acid hydrolysis, but increased gelatinization temperatures and enzyme susceptibility. Extent of retrogradation and relative crystallinity decreased on HMT of true yam and potato starches, but remained unchanged in the other starches. The foregoing data showed that changes in physicochemical properties on HMT are influenced by the interplay of crystallite disruption, starch chain associations and disruption of double helices in the amorphous regions. (C) 2002 Elsevier Science Ltd. All rights reserved.