• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

三种新的铁骨猪笼草珠芽淀粉的提取方法对其理化和功能特性的影响。

Influences of Extraction Methods on Physicochemical and Functional Characteristics of Three New Bulbil Starches from . cv. Tiegun.

机构信息

Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.

Baiyunmugang Biological Technology Company, Dengfeng 452471, China.

出版信息

Molecules. 2019 Jun 14;24(12):2232. doi: 10.3390/molecules24122232.

DOI:10.3390/molecules24122232
PMID:31207987
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6630637/
Abstract

Starches from the bulbils of Thunb. cv. Tiegun were isolated by aqueous steeping (SBS), enzyme extraction (EBS), and alkaline extraction (ABS) methods, respectively. The physicochemical, mineral composition, thermal and morphological characteristics of these starches were investigated. The starch granules were oval, spherical and kidney-shaped and its crystal type is a mixture of A-type and B-type patterns. The starches having larger average granule size showed more amylose and phosphorus contents than those with smaller average granule size. Differential scanning calorimetry (DSC) showed that the SBS had an endothermic transition ranging from 65.8 °C to 76.3 °C with an enthalpy of 2.0 J/g. The endothermic transitions of ABS and EBS showed the regions of 67.9 °C to 73.0 °C, and 66.8 °C to 82.0 °C, respectively. The gelationization enthalpies of ABS and EBS were 13.8 and 11.5 J/g, respectively. Additionally, ABS presented greater clarity in comparison with EBS and SBS. Pasting properties indicated that ABS had the highest peak viscosity, breakdown, but SBS had the lowest trough, final viscosity, setback, and pasting temperature. Generally, ABS and EBS could be used as food thickener or frozen food additives. SBS and EBS were potential technological alternatives in quality preservation of frozen starch-based products and other industrial applications.

摘要

采用水浸提（SBS）、酶提取（EBS）和碱提取（ABS）方法分别从百合科百合属 Tiegun 珠芽中提取淀粉。研究了这些淀粉的理化性质、矿物质组成、热特性和形态特征。淀粉颗粒呈椭圆形、球形和肾形，其晶体类型为 A 型和 B 型的混合物。平均粒径较大的淀粉颗粒具有较高的直链淀粉和磷含量。差示扫描量热法（DSC）表明，SBS 的热焓为 2.0 J/g，具有 65.8°C 至 76.3°C 的吸热转变。ABS 和 EBS 的吸热转变分别在 67.9°C 至 73.0°C 和 66.8°C 至 82.0°C 范围内。ABS 和 EBS 的凝胶化焓分别为 13.8 和 11.5 J/g。此外，与 EBS 和 SBS 相比，ABS 的透明度更高。糊化特性表明，ABS 具有最高的峰值黏度、下降值，但 SBS 具有最低的低谷黏度、最终黏度、回生值和糊化温度。一般来说，ABS 和 EBS 可用作食品增稠剂或冷冻食品添加剂。SBS 和 EBS 可能是冷冻淀粉基产品质量保持和其他工业应用的潜在技术替代品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/9e51e3dd40ca/molecules-24-02232-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/dd19b9890b18/molecules-24-02232-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/a4b15925789c/molecules-24-02232-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/6108b14ecef5/molecules-24-02232-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/713bc5936b0f/molecules-24-02232-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/39e8f2306b0c/molecules-24-02232-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/4a4030a07e10/molecules-24-02232-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/fb628a05e4c6/molecules-24-02232-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/9e51e3dd40ca/molecules-24-02232-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/dd19b9890b18/molecules-24-02232-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/a4b15925789c/molecules-24-02232-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/6108b14ecef5/molecules-24-02232-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/713bc5936b0f/molecules-24-02232-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/39e8f2306b0c/molecules-24-02232-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/4a4030a07e10/molecules-24-02232-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/fb628a05e4c6/molecules-24-02232-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed63/6630637/9e51e3dd40ca/molecules-24-02232-g008.jpg

相似文献

1
Influences of Extraction Methods on Physicochemical and Functional Characteristics of Three New Bulbil Starches from . cv. Tiegun.三种新的铁骨猪笼草珠芽淀粉的提取方法对其理化和功能特性的影响。
Molecules. 2019 Jun 14;24(12):2232. doi: 10.3390/molecules24122232.
2
New starches from traditional Chinese medicine (TCM)--Chinese yam (Dioscorea opposita Thunb.) cultivars.来自中药（TCM）的新型淀粉——山药（薯蓣）品种。
Carbohydr Res. 2006 Feb 6;341(2):289-93. doi: 10.1016/j.carres.2005.10.022. Epub 2005 Dec 2.
3
Physicochemical and structural properties of low-amylose Chinese yam (Dioscorea opposita Thunb.) starches.低直链淀粉含量的中国山药（薯蓣科）淀粉的物理化学和结构特性。
Int J Biol Macromol. 2020 Dec 1;164:427-433. doi: 10.1016/j.ijbiomac.2020.07.054. Epub 2020 Jul 11.
4
Composition and Physicochemical Properties of Three Chinese Yam ( Thunb.) Starches: A Comparison Study.三种山药（薯蓣）淀粉的组成和理化性质：比较研究。
Molecules. 2019 Aug 16;24(16):2973. doi: 10.3390/molecules24162973.
5
Structure and Processing Properties of Nine Yam ( Thunb) Starches from South China: A Comparison Study.中国南方九薯（薯蓣）淀粉的结构与加工性能：比较研究。
Molecules. 2022 Mar 30;27(7):2254. doi: 10.3390/molecules27072254.
6
Isolation and physicochemical characterization of sustained releasing starches from Dioscorea of Jharkhand.从贾坎德邦薯蓣中分离和物理化学特性研究具有持续释放性能的淀粉。
Int J Biol Macromol. 2013 Apr;55:193-200. doi: 10.1016/j.ijbiomac.2012.11.027. Epub 2012 Nov 29.
7
[Research on Breeding of Dioscorea opposita cv. Tiegun].[铁棍山药品种选育研究]
Zhong Yao Cai. 2015 Sep;38(9):1787-91.
8
Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam.比较山药块茎和零余子淀粉的结构和功能性质。
Molecules. 2018 Feb 15;23(2):427. doi: 10.3390/molecules23020427.
9
Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon.委内瑞拉亚马逊地区“Mapuey”（ Dioscorea trifida ）基因型山药淀粉的物理化学、功能和高分子特性。
J Agric Food Chem. 2011 Jan 12;59(1):263-73. doi: 10.1021/jf100418r. Epub 2010 Dec 15.
10
[Study of Dioscorea opposita Thunb from different producing areas with XRF and PXRD].基于X射线荧光光谱法和粉末X射线衍射法对不同产地山药的研究
Guang Pu Xue Yu Guang Pu Fen Xi. 2012 Jul;32(7):1972-4.

引用本文的文献

1
Polysaccharide-Based Nanocarriers for Natural Antimicrobials: A Review.用于天然抗菌剂的多糖基纳米载体：综述
Polymers (Basel). 2025 Jun 24;17(13):1750. doi: 10.3390/polym17131750.
2
Customizing Starch Properties: A Review of Starch Modifications and Their Applications.定制淀粉特性：淀粉改性及其应用综述
Polymers (Basel). 2023 Aug 21;15(16):3491. doi: 10.3390/polym15163491.
3
Widely Targeted Metabolomics Reveals the Effects of Soil on the Metabolites in Thunb.广泛靶向代谢组学揭示土壤对 Thunb. 代谢物的影响

本文引用的文献

1
Barley Starch: Composition, Structure, Properties, and Modifications.大麦淀粉：组成、结构、性质及改性
Compr Rev Food Sci Food Saf. 2017 Jul;16(4):558-579. doi: 10.1111/1541-4337.12265. Epub 2017 Apr 28.
2
Isolation and characterization of starch from pitomba endocarp.番樱桃果核淀粉的分离与特性研究
Food Res Int. 2019 Oct;124:181-187. doi: 10.1016/j.foodres.2018.06.032. Epub 2018 Jun 20.
3
Deletion of BSG1 in Chlamydomonas reinhardtii leads to abnormal starch granule size and morphology.在莱茵衣藻中敲除 BSG1 导致淀粉颗粒大小和形态异常。
Molecules. 2023 Jun 22;28(13):4925. doi: 10.3390/molecules28134925.
4
Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch.不同提取方法对高原青稞淀粉糊化和回生特性的影响。
Molecules. 2022 Oct 2;27(19):6524. doi: 10.3390/molecules27196524.
5
Structure and Bioactivities of a Novel Polysaccharide Extracted From by Subcritical Water.亚临界水提取的一种新型多糖的结构与生物活性
Front Nutr. 2022 Apr 26;9:877871. doi: 10.3389/fnut.2022.877871. eCollection 2022.
6
Isolation and characterization of starch from purple yam ().紫山药淀粉的分离与特性研究
J Food Sci Technol. 2022 Feb;59(2):715-723. doi: 10.1007/s13197-021-05066-9. Epub 2021 Mar 22.
Sci Rep. 2019 Feb 13;9(1):1990. doi: 10.1038/s41598-019-39506-6.
4
Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH).山药（Pachyrhizus spp.）淀粉和添加 Ca(OH) 的山药淀粉的结构、形态、化学、振动、糊化、流变和热特性的研究。
Food Chem. 2019 Jun 15;283:83-91. doi: 10.1016/j.foodchem.2019.01.013. Epub 2019 Jan 11.
5
Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza).白、黄、紫藜芦状藜芦科淀粉和面粉（藜芦状藜芦）的形态、结构、热学、组成、振动和糊化特性的研究。
Int J Biol Macromol. 2018 Jul 1;113:1188-1197. doi: 10.1016/j.ijbiomac.2018.03.021. Epub 2018 Mar 6.
6
Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam.比较山药块茎和零余子淀粉的结构和功能性质。
Molecules. 2018 Feb 15;23(2):427. doi: 10.3390/molecules23020427.
7
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch.乳制品成分对燕麦淀粉糊化、质构、流变学、冻融特性和溶胀行为的影响。
Food Chem. 2018 Apr 15;245:518-524. doi: 10.1016/j.foodchem.2017.10.125. Epub 2017 Nov 5.
8
Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments.有机酸和热湿处理条件下马铃薯淀粉和木薯淀粉的理化特性及体外消化率
Int J Biol Macromol. 2017 Feb;95:299-305. doi: 10.1016/j.ijbiomac.2016.11.074. Epub 2016 Nov 22.
9
Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I.玉米淀粉糊化特性分析：结构、形态和热转变，第一部分。
Int J Biol Macromol. 2016 Oct;91:106-14. doi: 10.1016/j.ijbiomac.2016.05.070. Epub 2016 May 19.
10
Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.分子和晶体结构对蜡质稻米淀粉体外消化率的影响。
Carbohydr Polym. 2014 Nov 4;112:729-35. doi: 10.1016/j.carbpol.2014.06.065. Epub 2014 Jul 2.