Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.
Carbohydr Polym. 2021 Dec 1;273:118583. doi: 10.1016/j.carbpol.2021.118583. Epub 2021 Aug 21.
Novel starch resources isolated from accessible botanical origins are of special interest to food scientists in the context of food security. In this study, Agriophyllum squarrosum starches (AS-1, AS-2, and AS-3) were isolated from three ecotypes of A. squarrosum seeds and compared with quinoa starch (QS). The mean particle diameter of AS granules ranged from 1.12 to 1.15 μm, and AS amylopectin had a significantly higher M than QS (p < 0.05). Compared with QS, AS samples had more branching and substitution of amylopectin structures. The peak viscosity, breakdown viscosity, and swelling degree of the AS samples were significantly lower than those of QS (p < 0.05). AS showed a lower crystalline degree and higher gelatinization temperatures, and the freshly cooked AS showed a slower digestibility rate than QS. The physicochemical properties and chain profiles of AS facilitate the application of AS and the domestication of A. squarrosum crops.
从易得的植物资源中提取的新型淀粉资源在食品安全背景下引起了食品科学家的特别关注。本研究从三个生态型的 Agriophyllum squarrosum 种子中分离出 Agriophyllum squarrosum 淀粉（AS-1、AS-2 和 AS-3），并与藜麦淀粉（QS）进行了比较。AS 颗粒的平均粒径为 1.12-1.15μm，AS 支链淀粉的 M 值显著高于 QS（p<0.05）。与 QS 相比，AS 样品具有更多的支化和支链淀粉结构的取代。AS 样品的峰值黏度、下降黏度和膨胀度明显低于 QS（p<0.05）。AS 表现出较低的结晶度和较高的糊化温度，新鲜烹饪的 AS 比 QS 具有较慢的消化率。AS 的物理化学性质和链谱特征有助于 AS 的应用和 Agriophyllum squarrosum 作物的驯化。
