Fine structure and relationships with functional properties of pigmented sweet potato starches
作者: Chuan TongWeidong RuLiehong WuWeicheng WuJinsong Bao
作者单位: 1Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China
3Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
刊名: Food Chemistry, 2020, Vol.311
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2019.126011
关键词: Sweet potatoStarch structureChain length distributionFunctional property
原始语种摘要: Abstract(#br)Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63–20.45%), X AM1 (308–387) and h AP2 (0.723–0.810) and h AM2 (0.134–0.167) significantly differed ( P < 0.05), while other structural parameters had small variations. The average chain length of amylopectin ranged in degree of polymerization (DP) from 23.3 to 24.7. The proportions of fa, fb 1 , fb 2 and fb 3 were 21.88–27.18%, 45.45–50.81%, 11.87–13.29% and 14.02–16.96%, respectively, with significant ( P < 0.05) differences among these samples. Pearson correlation analysis indicated that fine structures of both amylose and amylopectin had significant impacts on pasting, gelatinization, and textural...
全文获取路径: Elsevier  (合作)
影响因子:3.334 (2012)

  • structure 构造
  • properties 道具
  • potato 马铃薯
  • Starch 淀粉
  • functional 功能的
  • pigmented 着色的
  • length 距离
  • distribution 分布
  • property 所有权
  • sweet 甜的