Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, MG 36570-900, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862, Brazil.
School of Technology, UNICAMP, Limeira, São Paulo, Brazil.
Food Res Int. 2020 Jun;132:109102. doi: 10.1016/j.foodres.2020.109102. Epub 2020 Feb 17.
The starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B. vulgaris (SB, SM, and ST, respectively). The obtained data were evaluated by analysis of variance and Scott-Knot test (p < 0.05), and no significant difference was observed between SB, SM and ST samples. The starches presented yellowish coloration (L* > 88, a* > -0.2, and b* > 9), and SEM images showed compound granules with polyhedral shapes and average diameter of 6.55 µm; apparent amylose content of 37.45%, wherein SB and SM showed characteristics of resistant starch type 2, whereas ST was more similar to normal starch. Amylopectin presented high proportion of chains with DP 13-24 and lower proportion of long chains, corroborating with A-type crystalline pattern. The absence of a shoulder in the branch chain length distribution, suggest a perfect crystalline structure, similar to starches from D. asper and B. tuldoides. DSC shows gelatinization temperatures higher than 80 °C, lower transition temperatures and the percentage of retrogradation above 44%. The results are promising to obtain slow digesting starches, although it is necessary to evaluate the starch from other bamboo species, which may have different characteristics.
淀粉工业发展迅速，淀粉产量在全球范围内扩大，因为它是一种非常通用的成分，尽管在某些食品中有限制。因此，本研究旨在分析三种不同部位（底部、中部和顶部）的幼竹秆 B. vulgaris（SB、SM 和 ST）中提取的淀粉的形态、物理和化学特性。通过方差分析和 Scott-Knot 检验（p<0.05）对获得的数据进行评估，未观察到 SB、SM 和 ST 样品之间存在显著差异。淀粉呈浅黄色（L*>88，a*>–0.2，b*>9），SEM 图像显示复合颗粒呈多面体形，平均直径为 6.55 µm；直链淀粉含量为 37.45%，其中 SB 和 SM 表现出 2 型抗性淀粉的特性，而 ST 则更类似于普通淀粉。支链淀粉具有 DP 13-24 的长链比例较高，而长链比例较低，与 A 型结晶模式相符。分支链长度分布中没有肩峰，表明具有完美的结晶结构，类似于 D. asper 和 B. tuldoides 的淀粉。DSC 显示糊化温度高于 80°C，较低的转变温度和超过 44%的回生百分比。尽管有必要评估其他竹种的淀粉，因为它们可能具有不同的特性，但这些结果有望获得缓慢消化的淀粉。
