Crystalline, thermal and textural characteristics of starches isolated from chestnut (Castanea mollissima Bl.) seeds at different degrees of hardness
Crystalline, thermal and textural characteristics of starches isolated from chestnut (Castanea mollissima Bl.) seeds at different degrees of hardness
复制标题
DOI：
10.1016/j.foodchem.2009.08.002
复制
发表时间：
2010-04
期刊：
影响因子：
8.8
通讯作者：
Bao Yang;Guoxiang Jiang;K. Prasad;Caiqin Gu;Yue-ming Jiang
中科院分区：
文献类型：
--
作者：
Bao Yang;Guoxiang Jiang;K. Prasad;Caiqin Gu;Yue-ming Jiang
研究了板栗淀粉在0%、25%、50%、75%和100%硬化度（DH）下的结晶性质、热性质和质构性质。CS I具有C型结晶结构。随着水解度的增加，B型晶区和直链淀粉-脂质复合物的形成增多。CS的糊化温度和直链淀粉-脂质复合物的熔融温度没有显着变化，随着DH的增加。质构分析结果表明，CS V的硬度、粘滞性低于CS I，而粘聚性高于CS I。相关性检验表明，直链淀粉-脂肪复合物的糊化和熔融Δ H与硬度、硬度、粘聚性和DH之间存在显著的相关性。说明壳聚糖降解是板栗果实硬化的重要机制之一，尤其是在硬化后期。
The crystalline, thermal and textural properties of chestnut starches (CSs I–V) at 0%, 25%, 50%, 75% and 100% degrees of hardening (DHs) were investigated in this work. CS I had a structure of C-type crystallinity. With the increase of DH, more B-type crystalline regions and amylose–lipid complexes were formed. The gelatinisation temperature of CS and melting temperature of amylose–lipid complexes were not significantly changed as DH increased. However, a significant (P<0.05) increase of ΔH was observed for CS V. The texture analysis indicated that CS V had a lower firmness, adhesiveness and a higher cohesiveness than CS I. The correlation test confirmed the significant correlations between ΔHs of gelatinisation and melting of amylose–lipid complexes, firmness, adhesiveness, cohesiveness and DH. All the results indicated that degradation of CS should be one of important mechanisms for the hardening of chestnut, especially in the late period of hardening.