College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
College of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou 225002, China; Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China.
Int J Biol Macromol. 2018 Dec;120(Pt B):1632-1638. doi: 10.1016/j.ijbiomac.2018.09.182. Epub 2018 Oct 1.
In this study, the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties (Fuzi No. 1, Guang No. 161, Jihei No. 1, Ningzi No. 1, Ningzi No. 2, Xuzi No. 6 and Xuzi No. 8) cultivated in China were compared. Starch granules of purple sweet potatoes all exhibited round, polygonal and hemispherical shapes with granule sizes ranging from 4.3 to 23.6 μm. X-ray powder diffraction patterns and C nuclear magnetic resonance spectra revealed purple sweet potato starches were C-type with relative crystallinity varying from 34.0% to 37.3%. Small-angle X-ray scattering spectra indicated the lamellar repeat distances of starch granules were in the range of 9.962-10.137 nm. Ratios of 1045/1022 cm and 1022/995 cm of Fourier transform infrared spectra varied in the range of 0.689-0.887 and 0.850-0.974, respectively. Amylose contents of purple sweet potato starches differed from 18.2 to 27.2%. Purple sweet potato starches exhibited different gelatinization properties but similar thermal stability. Moreover, resistant starch contents varied from 29.25% to 43.50%. Our study indicated the granule size, relative crystallinity, the degree of short-range order, amylose content, gelatinization property and in vitro digestibility of purple sweet potato starches were greatly influenced by the variety of purple sweet potato.
本研究比较了中国 7 个紫甘薯品种（福子 1 号、广 161 号、纪黑 1 号、宁子 1 号、宁子 2 号、徐子 6 号和徐子 8 号）的淀粉的结构特征和物理化学性质。紫甘薯淀粉颗粒均呈圆形、多边形和半球形，粒径为 4.3-23.6μm。X 射线粉末衍射图谱和 C 核磁共振图谱表明，紫甘薯淀粉为 C 型，相对结晶度为 34.0%-37.3%。小角 X 射线散射谱表明，淀粉颗粒的层状重复距离在 9.962-10.137nm 范围内。傅里叶变换红外光谱的 1045/1022cm 和 1022/995cm 比值分别在 0.689-0.887 和 0.850-0.974 范围内变化。紫甘薯淀粉的直链淀粉含量为 18.2%-27.2%。紫甘薯淀粉具有不同的糊化特性，但热稳定性相似。此外，抗性淀粉含量在 29.25%-43.50%之间变化。本研究表明，紫甘薯淀粉的颗粒大小、相对结晶度、短程有序程度、直链淀粉含量、糊化特性和体外消化率受紫甘薯品种的影响很大。
Zotero 插件