Wang Jizhong, Liu Tingting, Bian Xuyun, Hua Zhichao, Chen Guodong, Wu Xinxin
School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
The Affiliated Huai'an Hospital of Xuzhou Medical University, Huai'an 223002, Jiangsu, PR China.
Int J Biol Macromol. 2021 Mar 1;172:542-549. doi: 10.1016/j.ijbiomac.2021.01.078. Epub 2021 Jan 15.
Nelumbo nucifera Gaertn., Eleocharis dulcis, Sagittaria sagittifolia L., and Trapa bispinosa Roxb. are common aquatic vegetables that are rich in starch. Starches from these four aquatic vegetables and their applications in edible films were studied to facilitate full use of starch resources. Significant differences in transparency, freeze-thaw stability, water solubility index, swelling power, water and oil absorption capacities, starch particle morphology, and rheology were observed among the starches from these four aquatic vegetables. All starches exhibited a typical "A" type diffraction pattern. N. nucifera, E. dulcis, and S. sagittifolia starches have similar thermal properties, while T. bispinosa starch has a higher gelatinization temperature. S. sagittifolia starch film has the highest transparency and lower WVP and water solubility. These results will promote the development of products based on starch obtained from aquatic vegetables.
莲藕（Nelumbo nucifera Gaertn.）、荸荠（Eleocharis dulcis）、慈姑（Sagittaria sagittifolia L.）和芡实（Trapa bispinosa Roxb.）是常见的富含淀粉的水生蔬菜。对这四种水生蔬菜的淀粉及其在可食性薄膜中的应用进行了研究，以促进淀粉资源的充分利用。观察到这四种水生蔬菜的淀粉在透明度、冻融稳定性、水溶性指数、膨胀力、水和油吸收能力、淀粉颗粒形态以及流变学方面存在显著差异。所有淀粉均呈现典型的“A”型衍射图谱。莲藕、荸荠和慈姑淀粉具有相似的热性质，而芡实淀粉具有较高的糊化温度。慈姑淀粉膜具有最高的透明度以及较低的水蒸气透过率和水溶性。这些结果将推动基于水生蔬菜淀粉的产品开发。
