School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Carbohydr Polym. 2018 Feb 1;181:986-993. doi: 10.1016/j.carbpol.2017.11.051. Epub 2017 Nov 15.
Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94°C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.
黑胡椒（Piper nigrum）是世界上最受欢迎的香料之一。淀粉是黑胡椒的主要成分。然而，关于这种淀粉的功能特性知之甚少。在这项研究中，研究了 2 种黑胡椒淀粉的膨胀性、溶解度、热性质、流变学和酶敏感性，并与玉米淀粉进行了比较。胡椒淀粉的水溶性和膨胀能力低于玉米淀粉。在糊化过程中，它具有更高的粘度。在动态振荡分析中，胡椒淀粉的储能模量较低。热分析表明，胡椒淀粉的糊化温度（例如，94°C 的结束温度）明显高于玉米淀粉。胡椒淀粉对α-淀粉酶的敏感性与玉米淀粉相差不大。总体而言，这 2 种黑胡椒淀粉的理化性质差异不显著。强调了淀粉成分的结构（尤其是支链淀粉内部分子结构）与性质之间的关系。
