Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Molecules. 2022 Mar 30;27(7):2254. doi: 10.3390/molecules27072254.
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54-31.48%), the ratios of 1045/1022 cm (0.836-1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.
为了探索山药淀粉的加工和应用潜力，收集并分析了来自华南地区的 9 种山药淀粉（GY11、GY5、GY2、GXPY、LCY、SFY、MPY、SYPY、ASY）。比较了它们的化学成分、流变学性质、热性质和体外淀粉消化特性，并通过皮尔逊相关分析研究了这些山药淀粉结构与加工特性之间的相关性。结果表明，GY2 的直链淀粉含量最高，为 28.70%。所有的山药淀粉均呈相似的椭圆形，且所有的山药淀粉凝胶均表现出假塑性行为。山药淀粉具有相似的糊化温度和抗性淀粉含量，但 SYPY 的粒径最大（28.4 μm），SFY 的回生值最高（2712.33 cp），LCY 的峰值黏度和下降值最大（6145.67 cp 和 2672.33 cp）。此外，这些山药淀粉还表现出不同的晶体类型（A型、B 型、C 型）、相对结晶度（26.54-31.48%）、1045/1022 cm 峰面积比（0.836-1.213）、糊化特性和流变学特性，因此具有不同的应用潜力。流变学和糊化特性与淀粉的结构特性，如 DI、Mw 和粒径有关，也与热力学特性密切相关。可以根据这些山药淀粉的特性选择适当的加工方法和加工产品的用途。
