Juan Carlos Lucas-Aguirre, Víctor Dumar Quintero-Castaño, Johan Sebastián Henao-Ossa, Oscar Yael Barrón-García, Mario Enrique Rodríguez-García
{"title":"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","authors":"Juan Carlos Lucas-Aguirre, Víctor Dumar Quintero-Castaño, Johan Sebastián Henao-Ossa, Oscar Yael Barrón-García, Mario Enrique Rodríguez-García","doi":"10.1007/s11540-024-09784-3","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":20378,"journal":{"name":"Potato Research","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group\",\"authors\":\"Juan Carlos Lucas-Aguirre, Víctor Dumar Quintero-Castaño, Johan Sebastián Henao-Ossa, Oscar Yael Barrón-García, Mario Enrique Rodríguez-García\",\"doi\":\"10.1007/s11540-024-09784-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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.</p>\",\"PeriodicalId\":20378,\"journal\":{\"name\":\"Potato Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Potato Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11540-024-09784-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potato Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11540-024-09784-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
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.
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.