Department of Agroindustrial Engineering and Agribussines, San Ignacio de Loyola University, Avenida La Fontana 550, Lima, Peru.
J Agric Food Chem. 2009 Aug 26;57(16):7363-8. doi: 10.1021/jf9004687.
Starches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (approximately 45-52 microm major axis and approximately 33-34 microm minor axis) and relatively high amylose content (approximately 33-39%). The San Gaban achira ecotype formed high-consistency gels upon cooling, both in RVA study (5% starch) and in texture analysis (8% starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown.
两种安地瓜（Canna edulis Ker-Gawler）根淀粉的特性进行了研究，并与商业土豆和玉米淀粉进行了比较。这包括淀粉颗粒的扫描电子显微镜（SEM）观察和淀粉直链淀粉含量的测定。通过旋转粘度计、快速粘度分析仪（RVA）和质构分析测试淀粉溶液或凝胶。对一些淀粉样品进行了各种处理：在通过旋转粘度计测试之前进行 pH 值降低、高温高压灭菌和高剪切处理。安地瓜淀粉表现出一些不寻常的特性，例如非常大的长形颗粒（约 45-52 微米的长轴和约 33-34 微米的短轴）和相对较高的直链淀粉含量（约 33-39%）。与其他淀粉凝胶相比，圣加万安地瓜生态型在冷却时形成高浓度凝胶，无论是在 RVA 研究（5%淀粉）还是在质构分析（8%淀粉）中，均表现出更高的热稳定性，抗粘度下降能力更强。
