[对从两种苋属植物（籽粒苋和皱果苋）中分离出的淀粉的化学特性、物理和流变学性质的评估]

[Evaluation of the chemical characteristics and physical and rheological properties of the starch isolated from 2 amaranth species (Amaranthus cruentus and Amaranthus hypochondriacus)].

作者信息

Pérez E, Emaldi U

机构信息

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela.

出版信息

Acta Cient Venez. 1998;49(1):57-61.

PMID:10205917

Abstract

In this study the chemical composition, and the physical and rheological properties of starches isolated from seeds of three experimental varieties of Amaranthus cruentus and Amaranthus hypochondriacus, were evaluated. The starch content of amaranth grains was evaluated by two methods. The starch obtained showed a high purity with protein contents ranging from 0.90 to 0.93; the fat content was higher in A. cruentus starch than in the other two samples. The amylose content was different between the A. cruentus x A. cruentus sample (27.34%) and the other two starches (A. hypochondriacus; 12.47% and A. cruentus; 12.61%). The rheological properties (amylographic and viscosity curves) of starches isolated from A. cruentus y A. hypochondriacus were similar.

摘要

在本研究中，对从三种实验品种的籽粒苋（Amaranthus cruentus）和皱果苋（Amaranthus hypochondriacus）种子中分离得到的淀粉的化学成分、物理性质和流变学性质进行了评估。通过两种方法对苋菜籽的淀粉含量进行了评估。所得到的淀粉显示出高纯度，蛋白质含量在0.90至0.93之间；籽粒苋淀粉中的脂肪含量高于其他两个样品。籽粒苋×籽粒苋样品的直链淀粉含量（27.34%）与其他两种淀粉（皱果苋，12.47%；籽粒苋，12.61%）不同。从籽粒苋和皱果苋中分离得到的淀粉的流变学性质（淀粉糊化图谱和粘度曲线）相似。