Romano Annalisa, Mackie Alan, Farina Federica, Aponte Maria, Sarghini Fabrizio, Masi Paolo
Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA UK.
J Food Sci Technol. 2016 Dec;53(12):4126-4134. doi: 10.1007/s13197-016-2375-9. Epub 2016 Dec 19.
In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7 °C) and enthalpies of gelatinization (2.3-8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca > corn > potato. In particular, the highest resistant starch was recorded for potato starch.
在本研究中，对作为原料的天然淀粉（玉米、大米、小麦、木薯和土豆）的微观结构、物理化学性质、功能和热性质、体外消化率和血糖指数进行了表征。淀粉的颗粒形状和大小分布存在显著差异。观察到淀粉中粒径呈单峰分布（玉米、木薯、土豆）和双峰分布（大米、小麦）。土豆淀粉的颗粒最大，而大米的颗粒最小。所检测的淀粉性质和营养特性存在显著差异。使用差示扫描量热仪（DSC）研究热性质。DSC结果表明，淀粉的转变温度（58.8 - 78.7℃）和糊化焓（2.3 - 8.2 J/g）似乎受微观结构和化学成分（如抗性淀粉）的极大影响。营养特性如慢消化淀粉和预期血糖指数值的顺序为：大米＞小麦＞木薯＞玉米＞土豆。特别是，土豆淀粉的抗性淀粉含量最高。
