Przetaczek-Rożnowska Izabela
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Poland.
Int J Biol Macromol. 2017 Aug;101:536-542. doi: 10.1016/j.ijbiomac.2017.03.092. Epub 2017 Mar 18.
The aim of the study was to characterize the selected physicochemical, thermal and rheological properties of pumpkin starches and compared with the properties of potato and corn starches used as control samples. Pumpkin starches could be used in the food industry as a free gluten starch. Better thermal and rheological properties could contribute to reduce the costs of food production. The syneresis of pumpkin starches was similar to that of potato starch but much lower than that for corn starch. Pasting temperatures of pumpkin starches were lower by 17-21.7°C and their final viscosities were over 1000cP higher than corn paste, but were close to the values obtained for potato starch. The thermodynamic characteristic showed that the transformation temperatures of pumpkin starches were lower than those measured for control starches. A level of retrogradation was much lower in pumpkin starch pastes (32-48%) than was in the case of corn (59%) or potato (77%) starches. The pumpkin starches gels were characterized by a much greater hardness, cohesiveness and chewiness, than potato or corn starches gels.
本研究的目的是表征南瓜淀粉的选定物理化学、热学和流变学特性，并与用作对照样品的马铃薯淀粉和玉米淀粉的特性进行比较。南瓜淀粉可作为无麸质淀粉用于食品工业。更好的热学和流变学特性有助于降低食品生产成本。南瓜淀粉的析水率与马铃薯淀粉相似，但远低于玉米淀粉。南瓜淀粉的糊化温度比玉米低17-21.7°C，其最终粘度比玉米糊高1000cP以上，但接近马铃薯淀粉的值。热力学特性表明，南瓜淀粉的转变温度低于对照淀粉。南瓜淀粉糊的回生程度（32-48%）远低于玉米（59%）或马铃薯（77%）淀粉。与马铃薯或玉米淀粉凝胶相比，南瓜淀粉凝胶具有更高的硬度、内聚性和咀嚼性。
