The Eighth Affiliated Hospital, Sun Yat-sen University, 518000 Shenzhen, China; Integrated Chinese and Western Medicine Postdoctoral Research Station, Jinan University, Guangzhou 510632, China; Shenzhen Institute of Geriatrics, Shenzhen 518039, China; Shenzhen Second People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen 518039, China.
Shenzhen Institute of Geriatrics, Shenzhen 518039, China.
Int J Biol Macromol. 2019 Mar 15;125:1147-1155. doi: 10.1016/j.ijbiomac.2018.12.172. Epub 2018 Dec 19.
The tubers of Ipomoea batatas was one of the main sources of starch. This work aimed to assess the effect of extraction methods (alkali method and ethanol method) on the structural and physicochemical properties of Ipomoea batatas starches. The amylose content ranged from 10.18% to 13.35% for starches and from 5.63% to 7.61% for flours compared with isolated starches. I. batatas flours possessed greater water-binding capacity than their starches, but the difference was not significant. Scanning electron micrographs revealed that the I. batatas flour granules were attached to surrounding small particles and fragments, which gathered to form oval clusters. The starches all showed typical C-type X-ray diffraction patterns with the flours' C-type. The predicted glycaemic index was relatively low, ranging from 59.30 to 79.88 for flour, which is available for functional food. Principal component analysis showed that the three principal components explained 90.71% of the total variation. The flours and starches were divided into three groups according to their properties. Most starches isolated with the ethanol method received higher scores than those isolated with the alkali method. It is possible to conclude that the isolation method exerted a marked effect on the starch properties and on in vitro starch digestibility.
甘薯块根是淀粉的主要来源之一。本研究旨在评估提取方法（碱法和乙醇法）对甘薯淀粉结构和理化性质的影响。与分离淀粉相比，淀粉和面粉中的直链淀粉含量范围分别为 10.18%-13.35%和 5.63%-7.61%。与淀粉相比，甘薯粉具有更大的水结合能力，但差异不显著。扫描电子显微镜显示，甘薯粉颗粒与周围的小颗粒和碎片附着，这些小颗粒和碎片聚集形成椭圆形团簇。所有淀粉均表现出典型的 C 型 X 射线衍射图谱，与面粉的 C 型相似。预测的血糖生成指数相对较低，范围为 59.30-79.88，适用于功能性食品。主成分分析表明，三个主成分解释了总变异的 90.71%。根据其性质，将面粉和淀粉分为三组。用乙醇法分离的大多数淀粉的得分高于用碱法分离的淀粉。可以得出结论，分离方法对淀粉性质和体外淀粉消化率有显著影响。
