Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok 65000, Thailand.
Carbohydr Polym. 2013 Sep 12;97(2):482-8. doi: 10.1016/j.carbpol.2013.05.001. Epub 2013 May 9.
Flour and starch isolated from the tubers of Scirpus grossus were investigated for their physicochemical properties and starch digestibility. The flour was extracted using two different processes namely peeled and unpeeled processes. Proximate analysis revealed that the flours from both processes contain considerably high total starch, more than 80%, which indicate their potential use as starchy foods. The amylose content of the flours and starches ranged from 29 to 32%. Starch granules of S. grossus were oval in shape with smooth surface and small diameters ranging from 6 to 15 μm. All samples exhibited high swelling pasting behaviors with pasting temperatures ranging from 78 to 79 °C, indicating the strong bonding forces within the granule interiors. Differential scanning calorimetry (DSC) results suggested that the samples gelatinized at temperatures ranging from 71 to 81 °C. In vitro starch digestion assay found that all samples provided the estimated glycaemic index (GI) values of approximately 55 or less.
从香蒲根茎中分离得到的面粉和淀粉的理化性质和淀粉消化率进行了研究。该面粉采用去皮和未去皮两种不同工艺提取。 分析结果表明，两种工艺的面粉均含有相当高的总淀粉，超过 80%，这表明它们有作为淀粉类食品的潜力。 面粉和淀粉的直链淀粉含量在 29%至 32%之间。 香蒲淀粉颗粒呈椭圆形，表面光滑，直径为 6 至 15μm。 所有样品均表现出高的膨胀糊化行为，糊化温度范围为 78 至 79°C，表明颗粒内部具有较强的结合力。 差示扫描量热法（DSC）结果表明，样品的胶凝温度范围为 71 至 81°C。 体外淀粉消化试验发现，所有样品的估计血糖指数（GI）值均约为 55 或更低。
