Department of Food Science & Technology, The Ohio State University, Columbus, Ohio 43210, USA.
J Agric Food Chem. 2012 Sep 12;60(36):9229-35. doi: 10.1021/jf301171j. Epub 2012 Aug 30.
The objective of this study was to compare gelatinization properties and molecular composition of starches extracted from locally grown organic and conventional spelt using thermal, rheological, and SEC analyses, along with Concanavalin A method. Organic and conventional spelt was planted in six replicated plots, and the extracted starch was analyzed for their gelatinization properties. DSC showed that the gelatinization temperature ranged from 56.7 to 68.8 °C with an average peak of 62.4 °C, with no evidence for statistical difference in gelatinization properties between treatments. Rheological behavior variation among samples was more pronounced than that between the two growing conditions. The amylose content ranged from 23.0% to 29.8%. There was no significant difference in the molecular weight of amylose and amylopectin irrespective of the plot locations, although a significant difference was found between the amylopectin molecular weight of organic and conventional spelt starches when analyzed collectively. The organic spelt starch studied may substitute the conventional starch when gelatinization behavior is considered.
本研究旨在通过热分析、流变学和 SEC 分析以及 Concanavalin A 法，比较从当地种植的有机和常规斯佩尔特小麦中提取的淀粉的糊化特性和分子组成。有机和常规斯佩尔特小麦种植在六个重复的地块中，提取的淀粉用于分析其糊化特性。DSC 表明，糊化温度范围为 56.7 至 68.8°C，平均峰值为 62.4°C，处理之间的糊化特性没有统计学差异的证据。与两种生长条件相比，样品之间的流变行为变化更为明显。直链淀粉含量范围为 23.0%至 29.8%。无论地块位置如何，直链淀粉和支链淀粉的分子量均无显著差异，但当对有机和常规斯佩尔特小麦淀粉的支链淀粉分子量进行综合分析时，发现两者之间存在显著差异。在考虑糊化行为时，研究中使用的有机斯佩尔特小麦淀粉可以替代常规淀粉。
