Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes

被引：90

作者：

Chen, Z ^{[1
]}

Schols, HA ^{[1
]}

Voragen, AGJ ^{[1
]}

机构：

[1] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Food Chem Lab, Wageningen, Netherlands

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 02期

关键词：

sweet potato; starch; gelatinization; retrogradation; swelling; syneresis;

D O I：

10.1111/j.1365-2621.2003.tb05690.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches.

引用

页码：431 / 437

页数：7

共 47 条

[11]

331::AID-STAR331&gt

[12]

3.0.CO

[13]

2-J]

[14] Physicochemical characterization of mung bean starch [J].

Hoover, R ;

Li, YX ;

Hynes, G ;

Senanayake, N .

FOOD HYDROCOLLOIDS, 1997, 11 (04) :401-408

[15]

JING Y, 1991, FOOD SCI, V9, P4

[16]

Karim A. Abd, 2000, Food Chemistry, V71, P9, DOI 10.1016/S0308-8146(00)00130-8

[17] Preparation of clear noodles with mixtures of tapioca and high-amylose starches [J].

Kasemsuwan, T ;

Bailey, T ;

Jane, J .

CARBOHYDRATE POLYMERS, 1998, 36 (04) :301-312

[18]

Kim YS, 1996, CEREAL CHEM, V73, P302

[19]

Lane R.H., 1990, OFFICIAL METHODS ANA, P777

[20]

LEACH HW, 1959, CEREAL CHEM, V36, P534

← 1 2 3 4 5 →