发芽时间对 Solanum tuberosum Phureja 组马铃薯淀粉的形态、结构、振动、热和糊化特性的影响

IF 2.3 3区 农林科学 Q1 AGRONOMY
Juan Carlos Lucas-Aguirre, Víctor Dumar Quintero-Castaño, Johan Sebastián Henao-Ossa, Oscar Yael Barrón-García, Mario Enrique Rodríguez-García
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引用次数: 0

摘要

这项工作的重点是研究克里奥尔马铃薯块茎的面粉和淀粉在短发芽期内发生的物理化学变化。为此,在每 4 天测量一次的 12 天发芽期内,对面粉成分的变化以及从发芽马铃薯中分离出的淀粉的结构、热、振动、功能和糊化变化进行了评估。吸水指数(WAI)和膨胀粉未显示出显著变化。发芽导致脂肪和灰分含量减少,但蛋白质和直链淀粉含量增加。扫描电子显微镜(SEM)显示,淀粉的形态在发芽过程中没有变化。X 射线衍射显示,分离出的克里奥尔马铃薯淀粉含有六角形晶体结构的纳米晶体,这些晶体不受发芽的影响。差示扫描量热法(DSC)显示糊化峰向右移动,这可能是浓度效应所致。分离出的淀粉的糊化曲线没有明显变化,这表明淀粉颗粒在发芽过程中没有受到酶过程的任何外部破坏,最终粘度表现类似于水凝胶。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group

Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group

This work focuses on the study of the physicochemical changes that take place during a short germination period in flours and starches of the Creole potato tuber. To this end, the changes in the composition of flours and the structural, thermal, vibrational, functional and pasting changes of the isolated starches from germinated potatoes were evaluated during the 12-day germination period, measured every 4 days. The water absorption index (WAI) and the swelling powder showed no significant changes. Germination resulted in a decrease in fat and ash content, but an increase in protein and amylose content. Scanning electron microscopy (SEM) showed no changes in the morphology of the starch during germination. X-ray diffraction showed that isolated Creole potato starch contains nanocrystals with hexagonal crystal structure, which are not affected by germination. Differential scanning calorimetry (DSC) shows a shift of the gelatinization peak to the right, which could be attributed to the concentration effect. The pasting profiles of the isolated starches show no significant changes, indicating that the starch granules do not suffer any external damage due to the enzymatic process during germination and that the final viscosity behaves like a hydrogel.

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来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
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