Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Int J Biol Macromol. 2017 Dec;105(Pt 1):354-362. doi: 10.1016/j.ijbiomac.2017.07.052. Epub 2017 Jul 11.
Starches were isolated from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth) and investigated for their physico-chemical, morphological, pasting, crystallinity, thermal and FT-IR spectroscopic characteristics. Statistical analysis of physico-chemical and functional characteristics showed significant (p<0.05) difference between isolated starches from adzuki bean and edible kudzu. The XRD pattern of starches from adzuki bean and edible kudzu showed A-type with reflections (2θ) at 15.0°, 17.03°, 17.89°, 23.18°and 15.12°, 17.03°, 17.77°, 23.3°, respectively. The starch granules from adzuki bean were smooth, round, oval to kidney or irregular while those of edible kudzu starch were spherical, hemispherical and polygonal. Edible kudzu starch exhibited high pasting temperature, gelatinization temperatures, enthalpy and less pasting parameters as compared to starch from adzuki bean. Peaks in FT-IR spectra of both starches shown its carbohydrate nature. Starch from adzuki bean showed high swelling power and solubility as compared to edible kudzu, and enhanced the swelling power and solubility of isolated starches with the temperature raised from 50°C and 90°C. Finally, this work offers data for the application of starches isolated from adzuki bean and edible kudzu that would be applicable for both food and non-food industries.
从红豆（Vigna angularis L.）和食用葛（Pueraria thomsonii Benth）中分离出淀粉，并研究其物理化学、形态学、糊化、结晶度、热学和傅里叶变换红外（FT-IR）光谱特性。对物理化学和功能特性的统计分析表明，红豆和食用葛分离出的淀粉之间存在显著差异（p<0.05）。来自红豆和食用葛的淀粉的 XRD 图谱显示为 A 型，具有在 15.0°、17.03°、17.89°、23.18°和 15.12°、17.03°、17.77°、23.3°处的反射。红豆淀粉颗粒光滑、圆形、椭圆形至肾脏形或不规则形，而食用葛淀粉颗粒呈球形、半球形和多边形。与红豆淀粉相比，食用葛淀粉具有较高的糊化温度、胶化温度、焓和较低的糊化参数。两种淀粉的 FT-IR 光谱中的峰表明其碳水化合物性质。与食用葛淀粉相比，红豆淀粉具有较高的膨胀力和溶解度，并且随着温度从 50°C 和 90°C 升高，可增强分离淀粉的膨胀力和溶解度。最后，这项工作为红豆和食用葛分离出的淀粉的应用提供了数据，这些淀粉可适用于食品和非食品工业。
