Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 31-149 Kraków, Poland.
Faculty of Chemistry, Jagiellonian University, ul. Ingardena 3, 30-060 Kraków, Poland.
Int J Biol Macromol. 2018 Mar;108:1248-1254. doi: 10.1016/j.ijbiomac.2017.11.037. Epub 2017 Nov 8.
The selected thermal and rheological properties of pumpkin starches were compared with values evaluated for corn and potato starch. The pumpkin starches had lower pasting temperatures (by near 3°C and 24°C than potato or corn starch respectively), the peak viscosity (nearly 2300mPas lower than potato starch) and higher final viscosities (by 80-120mPas than those for potato starch and by 1700mPas in relation to corn starch). The thermal profile of pumpkin starches examined by the DSC method were quite similar to those of potato starch but lower than those of corn. The retrogradation degree of pumpkin starch was lower by 5-26% than that for corn or potato starches. The thermal treatment of starches led to the formation of radicals. Pumpkin starches were less susceptible to the formation of radicals than potato starch and had less about 0.3-1.3×10radicals/g than potato starch.
南瓜淀粉的选定热学和流变学性能与玉米和马铃薯淀粉的评价值进行了比较。南瓜淀粉的糊化温度（分别比马铃薯淀粉和玉米淀粉低近 3°C 和 24°C）、峰值黏度（比马铃薯淀粉低近 2300mPas）和最终黏度（比马铃薯淀粉高 80-120mPas，比玉米淀粉高 1700mPas）均较低。用 DSC 法检测到的南瓜淀粉的热谱与马铃薯淀粉相当，但比玉米淀粉低。与玉米或马铃薯淀粉相比，南瓜淀粉的回生程度低 5-26%。淀粉的热处理导致自由基的形成。与马铃薯淀粉相比，南瓜淀粉形成自由基的倾向较小，自由基含量约为 0.3-1.3×10radicals/g，比马铃薯淀粉少。
