Ultrasound-assisted extraction of starch from frozen jicama (P-erosus) roots: Effect on yield, structural characteristics and thermal properties

被引：11

作者：

Beatriz Gonzalez-Lemus, Lucia ^{[1
]}

Calderon-Dominguez, Georgina ^{[1
]}

de la Paz Salgado-Cruz, Ma. ^{[1
,2
]}

Diaz-Ramirez, Mayra ^{[3
]}

Ramirez-Miranda, Monica ^{[1
]}

Jorge Chanona-Perez, Jose ^{[1
]}

Gueemes-Vera, Norma ^{[4
]}

Ramon Farrera-Rebollo, Reynold ^{[1
]}

机构：

[1] ENCB IPN, Dept Ingn Bioquim, Prolongac Carpio & Plan Ayala S-N,,Casco Santo To, Mexico City 11340, DF, Mexico

[2] CONACYT, Mexico City, DF, Mexico

[3] Univ Autonoma Metropolitana, Dept Ciencias Alimentac, Div Ciencias Biol & Salud, Unidad Lerma, Lerma De Villada, Mexico

[4] Univ Autonoma Estado Hidalgo, Inst Ciencias Agropecuarias, Tulancingo, Hidalgo, Mexico

来源：

CYTA-JOURNAL OF FOOD | 2018年 / 16卷 / 01期

关键词：

Freezing; granule structure; jicama; sonication; starch; FUNCTIONAL-PROPERTIES; POTATO; ZEIN; FOOD; L;

D O I：

10.1080/19476337.2018.1462852

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10min (24.762.4%). This represents a 46.9% increase over a non-treated sample (16.86 +/- 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.

引用

页码：738 / 746

页数：9

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