Park Mi Hye, Kim Meera
Department of Food Science and Nutrition. Kyungpook National University, Daegu 41566, Korea.
Center for Beautiful Aging, Kyungpook National University, Daegu 41566, Korea.
Prev Nutr Food Sci. 2020 Sep 30;25(3):286-292. doi: 10.3746/pnf.2020.25.3.286.
Apios ( Medikus), also called the potato bean, Indian potato, or groundnut, belongs to the legume family, and is widely distributed across eastern North America. Apios starch was hydroxypropylated, and its physicochemical and structural characteristics were investigated in this study. The starch was extracted by alkali precipitation method, and hydroxypropylated apios starch (HPAS) was prepared using propylene oxide at concentrations of 2.5, 5, 7.5, and 10% (v/w). X-ray diffraction of native apios starch and HPAS revealed the presence of the typical 'A' type of cereal starch. Additionally, the hydroxypropylation affects the relative crystallinity of the starch. The swelling power and solubility of apios starch increased after hydroxypropylation. Gelatinization parameters were obtained using differential scanning calorimetry. The gelatinization temperature of native starch is 69°C, whereas that of HPAS-10% is 52.94°C. This suggests that HPAS is suitable for preparing food items requiring enhanced gelatinization.
土圞儿（Medikus），也被称为豆薯、印第安土豆或花生，属于豆科植物，广泛分布于北美东部。本研究对土圞儿淀粉进行了羟丙基化处理，并对其理化和结构特性进行了研究。淀粉采用碱沉淀法提取，使用浓度为2.5%、5%、7.5%和10%（v/w）的环氧丙烷制备羟丙基化土圞儿淀粉（HPAS）。天然土圞儿淀粉和HPAS的X射线衍射显示存在典型的“A”型谷物淀粉。此外，羟丙基化影响淀粉的相对结晶度。羟丙基化后土圞儿淀粉的膨胀力和溶解度增加。使用差示扫描量热法获得糊化参数。天然淀粉的糊化温度为69°C，而HPAS-10%的糊化温度为52.94°C。这表明HPAS适用于制备需要增强糊化的食品。
