Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

被引：78

作者：

Oyeyinka, Samson A. ^{[1
]}

Singh, Suren ^{[1
]}

Adebola, Patrick O. ^{[2
]}

Gerrano, Abe S. ^{[2
]}

Amonsou, Eric O. ^{[1
]}

机构：

[1] Durban Univ Technol, Dept Biotechnol & Food Technol, Durban, South Africa

[2] Agr Res Council, Roodeplaat Vegetable & Ornamental Plant Inst, Pretoria, South Africa

来源：

CARBOHYDRATE POLYMERS | 2015年 / 133卷

关键词：

Bambara; Genotypes; Physicochemical properties; Rheology; Starch; FUNCTIONAL-PROPERTIES; PASTING PROPERTIES; CHAIN-LENGTH; MAIZE STARCH; AMYLOPECTIN; GELATINIZATION; CULTIVARS; CRYSTALLIZATION; GRANULES; BEHAVIOR;

D O I：

10.1016/j.carbpol.2015.06.100

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physicochemical properties of starches extracted from five bambara genotypes were investigated. Bambara starch granules were predominantly oval shaped with a smooth surface and an average size of 26 +/- 0.2 mu m. The amylose contents (20-35%) varied significantly among genotypes. X-ray diffraction revealed the C-type pattern for all starches with relative crystallinity range: 29-35%. FTIR spectra of barnbara starches showed variable peak intensities at 2931, 1655 and 860 cm(-1), which corresponds to CH stretching, H2O bending vibrations and C-O stretching, respectively. Bambara genotype with the highest amylose content showed the lowest intensity at wavenumber 2931 cm(-1). With the exception of oil absorption which was similar, swelling power, water absorption and paste clarity of starches were significantly different among genotypes. Genotype with high amylose content showed restricted swelling, low paste clarity and great ability to absorb water. All bambara starches displayed a shear thinning behaviour (n < I). (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：171 / 178

页数：8

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