Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.
College of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, China.
Int J Biol Macromol. 2017 Aug;101:9-15. doi: 10.1016/j.ijbiomac.2017.03.031. Epub 2017 Mar 7.
Starches were isolated from South China 5 (SC5) cassava harvested for 7, 8, 9, 10 and 11 months. During growth, the granule size, lamellar structure, crystalline structure and digestibility changed slightly, while the amylose content varied between 20.93% and 22.61%. However, the molecular weight showed an obvious increase as the harvesting time increased to 9 months, and then decreased during 9-11 months. The pasting behaviors were greatly affected by harvesting time. A shorter growth time led to higher pasting temperature, and lower peak, breakdown and setback viscosities. This trend became contrary when the growth time prolonged from 9 to 11 months. Hence, the starch harvested at 9 months showed the lowest pasting temperature (64.6°C), but highest paste viscosity (2105cP) and retrogradation tendency. All these results confirm that the growth time of 9 months was the turning point for the physicochemical features of SC5 during growth. This study provides fundamental data for rationally tailoring cassava starch properties by simply controlling the harvest time.
从收获期为 7、8、9、10 和 11 个月的华南 5 号木薯中分离出淀粉。在生长过程中，颗粒大小、层状结构、结晶结构和消化率略有变化，而直链淀粉含量在 20.93%至 22.61%之间变化。然而，分子量随着收获时间增加到 9 个月而明显增加，然后在 9-11 个月期间下降。糊化行为受收获时间的影响很大。较短的生长时间导致糊化温度较高，峰值、崩溃和回生粘度较低。当生长时间从 9 个月延长到 11 个月时，这种趋势变得相反。因此，9 个月收获的淀粉糊化温度最低（64.6°C），但糊化粘度（2105cP）和回生趋势最高。所有这些结果都证实，9 个月的生长时间是 SC5 木薯在生长过程中理化特性的转折点。本研究为通过简单控制收获时间合理调整木薯淀粉特性提供了基础数据。
