Composition, structure and physicochemical properties of three coloured potato starches

被引：36

作者：

Yang, Liping ^{[1
]}

Xia, Yuesheng ^{[1
]}

Junejo, Shahid Ahmed ^{[1
]}

Zhou, Yibin ^{[1
]}

机构：

[1] Anhui Agr Univ, Key Lab Agr Prod Proc Engn Anhui Prov, 130 Chang Jiang West Rd, Hefei 230036, Anhui, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 10期

关键词：

Chain length distribution; crystalline structure; molecular weight; morphology; physicochemical properties; potato starch; SOLANUM-TUBEROSUM L; BRANCH CHAIN-LENGTH; PASTING PROPERTIES; RHEOLOGICAL PROPERTIES; MOLECULAR-STRUCTURE; AMYLOSE CONTENT; RICE STARCH; WHEAT; GELATINIZATION; WAXY;

D O I：

10.1111/ijfs.13824

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Composition, structure and physicochemical properties of starch from red- and purple-fleshed potatoes were investigated and compared to those of typical yellow-fleshed potatoes. The starch from yellow has highest amylose (25.23%) content, following by purple (23.30%) and red (20.26%). The growth ring of the three starches differed, but granule morphology was largely similar. Each potato starch exhibited B-type crystalline patterns, with crystallinity ranging from 20.33% to 22.25%. The molecular weights and z-average radius of gyration exhibited significant difference among the three starch samples. The branch chain length distribution showed that purple potato starch had highest population of A chains and lowest population of B1 chains. Moreover, the pasting properties of the three samples differed remarkably. The purple (90.92%) and red (86.41%) potato starches presented extremely good light transmittance compared with the yellow potato starch (34.03%). Dynamic rheological analysis showed that all samples possessed a weak elastic gel-like structure.

引用

页码：2325 / 2334

页数：10

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