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块茎和淀粉的物理、化学和流变学特性研究

Physical, Chemical and Rheological Characterization of Tuber and Starch from subsp. .

机构信息

Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo 39090, Guerrero, Mexico.

CONACyT, Universidad Autónoma de Guerrero, Av. Javier Méndez Aponte No. 1, Fracc. Servidor Agrario, Chilpancingo 39070, Guerrero, Mexico.

出版信息

Molecules. 2021 Apr 6;26(7):2097. doi: 10.3390/molecules26072097.

DOI:10.3390/molecules26072097
PMID:33917541
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8038808/
Abstract

This work aimed to evaluate the physical, chemical and antioxidant properties of subsp. (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5-15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.

摘要

本研究旨在评估 亚种(CAP)块茎的物理、化学和抗氧化特性,并确定提取淀粉的流变学、热学、物理化学和形态学特性。CAP 块茎的重量为 3.66 千克,可食用部分的产率为 82.20%。块茎的硬度值较高(249N)。从分离的淀粉中,以干重计,碳水化合物(68.27%)、粗纤维素(15.61%)和灰分(9.27%)的含量较高。与果肉相比,CAP 块茎皮中的酚类化合物和类黄酮含量几乎高出 3 倍。CAP 块茎淀粉表现出假塑性行为和低浓度(5-15%)下的低黏度。纯度百分比和颜色参数表明分离的淀粉具有高纯度。热特性表明颗粒内的分子间缔合程度更高。糊化特性描述了具有更高耐热和抗剪切能力的淀粉。CAP 块茎淀粉的 X 射线衍射图谱类型为 A。淀粉颗粒呈椭圆形,直径范围为 5-30µm。CAP 块茎可能是纤维和矿物质的良好来源,而其皮可以用于提取生物活性化合物。此外,从这种块茎中分离出的淀粉可用作食品系统中的增稠剂,这些系统需要低黏度和高温耐受性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/1be684e698b0/molecules-26-02097-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/e10b72e805ad/molecules-26-02097-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/1f54f837418b/molecules-26-02097-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/cd394c087e78/molecules-26-02097-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/ca2f8222ff54/molecules-26-02097-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/3d31c08d1fd8/molecules-26-02097-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/1be684e698b0/molecules-26-02097-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/e10b72e805ad/molecules-26-02097-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/1f54f837418b/molecules-26-02097-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/cd394c087e78/molecules-26-02097-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/ca2f8222ff54/molecules-26-02097-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/3d31c08d1fd8/molecules-26-02097-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5762/8038808/1be684e698b0/molecules-26-02097-g006.jpg

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