Honda Yuji, Yamazaki Tetsuya, Katsumi Naoya, Fujita Naoko, Matsumoto Kenji, Okazaki Masanori, Miwa Shoji
1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University.
2 Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University.
J Appl Glycosci (1999). 2019 May 21;66(2):51-57. doi: 10.5458/jag.jag.JAG-2018_0010. eCollection 2019.
We investigated the physicochemical properties of starches extracted from 8 lotus ( Gaertn.) rhizomes harvested in different months (September 2012 to May 2013). The physicochemical properties of the lotus starches depended on the harvest date. The peak viscosity (PV) in the Rapid Visco-Analyser analysis, and the viscosity at 65 °C (V) in the rotational viscometer analysis were significantly lower in SEP starch (extracted from the September-harvested sample) than in the other lotus starches. The Spearman's rank correlation coefficients of potassium ion (K) content vs. V and of K content vs. PV were 0.905 and 0.714, respectively, indicating that potassium ions are important for expressing the pasting properties of lotus starch. Principal component analysis suggested that the potassium, magnesium, calcium, and phosphorus contents are important for displaying both the pasting and gelatinization properties of the lotus starches. Meanwhile, the cluster analysis revealed that physicochemical properties of the SEP starch were different from those of the starches harvested in other months.
我们研究了从2012年9月至2013年5月不同月份收获的8种莲藕（睡莲科）根茎中提取的淀粉的理化性质。莲藕淀粉的理化性质取决于收获日期。快速粘度分析仪分析中的峰值粘度（PV）以及旋转粘度计分析中65℃时的粘度（V）在SEP淀粉（从9月收获的样品中提取）中显著低于其他莲藕淀粉。钾离子（K）含量与V以及K含量与PV的斯皮尔曼等级相关系数分别为0.905和0.714，表明钾离子对于表达莲藕淀粉的糊化特性很重要。主成分分析表明，钾、镁、钙和磷含量对于展现莲藕淀粉的糊化和凝胶化特性都很重要。同时，聚类分析显示SEP淀粉的理化性质与其他月份收获的淀粉不同。
