甘薯淀粉的新型分离技术及其在热特性表征中的应用

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-03 DOI:10.1002/jsfa.13933

Lingxiao Zhao, Jie Wang, Shizuo Xiao, Mingjuan Du, Donglan Zhao, Xibin Dai, Zhilin Zhou, Qinghe Cao

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引用次数: 0

摘要

背景：甘薯淀粉在食品工业中的利用受到淀粉颗粒大小的很大影响。为了分离不同大小的甘薯淀粉，需要一种高效的分离方法。目前对不同甘薯品种中不同大小的淀粉馏分的热性质差异揭示得还不够：在这项研究中，我们设计了一种省时的分离技术，可根据颗粒大小有效分离甘薯淀粉馏分。事实证明，新技术适用于不同肉色的甘薯品种。分离出的淀粉组分的直链淀粉含量在 16.49-23.27% 之间。直链淀粉含量、淀粉馏分的相对结晶度和颗粒大小之间呈正相关。相反，随着颗粒尺寸的增大，95 °C时的膨胀力和水溶性都呈现出一致的下降趋势，从超过30 g g-1降至低于20 g g-1。Tp、To和Tc随着淀粉粒度的增加而逐渐降低，而中等或较小粒度的淀粉馏分则显示出较高的ΔH。在热重分析曲线的第一阶段，小粒径淀粉馏分的重量下降最慢，但在第二和第三阶段没有发现明确的规律：因此，新建立的技术和本研究的结果将有助于更好地了解不同大小的甘薯淀粉馏分的特性，并为在食品加工和产品开发中利用甘薯淀粉提供指导。© 2024 化学工业学会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

A novel isolation technique for sweetpotato starch and its application in thermal property characterization

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A novel isolation technique for sweetpotato starch and its application in thermal property characterization

BACKGROUND

The utilization of sweetpotato starch in the food industry is significantly influenced by the granule size of the starch. To isolate sweetpotato starch fractions with different sizes, an efficient isolation method is in demand. The differences in thermal properties of starch fractions with different sizes from various sweetpotato varieties were revealed insufficiently.

RESULTS

In this study, we devised a time-saving isolation technique to effectively isolate sweetpotato starch fractions based on granule sizes. The new technique was proved applicable for sweetpotato varieties with different flesh colors. The amylose contents of the isolated starch fractions were in the range 16.49–23.27%. A positive association was observed between amylose content, relative crystallinity of starch fractions and their granule size. Conversely, both the swelling power and water solubility at 95 °C displayed a consistent decline from more than 30 g g⁻¹ to lower than 20 g g⁻¹ as the granule size increased. T_p, T_o and T_c decreased gradually with an increase of starch granule size, while the medium- or small-sized starch fractions showed higher ΔH. In the first stage of thermogravimetric analysis curves, the weight of the small-sized starch fractions decreased the slowest, but no definite pattern was detected in the second or third stage.

CONCLUSION

Therefore, the newly established technique and the results of this study will help better understand the properties of sweetpotato starch fractions with different sizes and certainly provide guidelines for the utilization of sweetpotato starch in food processing and product development. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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