从……种子中提取的淀粉的特性分析。 你提供的原文似乎不完整，“of”后面缺少具体内容。
Characterization of starch extracted from seeds of .
作者信息
Li Kehu, Zhang Tongze, Zhao Wei, Ren Huanhuan, Hong Siqi, Ge Yongyi, Corke Harold
机构信息
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China.
Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China.
出版信息
Front Nutr. 2023 May 25;10:1159554. doi: 10.3389/fnut.2023.1159554. eCollection 2023.
INTRODUCTION
Starch is major component in the big seeds of , however the characteristics of remain unknown.
METHODS
In this study, the physicochemical and structural properties of two starch samples extracted from seeds were systematically investigated, using various techniques.
RESULTS
The amylose contents of the two samples were 34.3 % and 35.5%, respectively. The spherical-truncated shaped starch granules possessed A-type crystallinity, and had an average diameter less than 15 μm. Compared to most commonly consumed cereal and potato starch, starch showed distinctive characteristics. For physicochemical properties, in the process of gelatinization, the starch showed similar viscosity profile to starches of some potato varieties, but starch had higher gelatinization temperature. Upon cooling, starch formed harder gels than rice starch. For structure, the molecular weight (indexed by Mw, Mn and Rz values), branching degree and the branch chain length distribution were determined.
DISCUSSION
The results suggested that starch were different in structure from the main-stream starches. Notable differences in some starch traits between the two samples were recorded, which could be attributed to environmental factors. In general, this study provides useful information on the utilization of starch in both food and non-food industries.
引言
淀粉是[植物名称]大种子中的主要成分，然而[植物名称]淀粉的特性仍不清楚。
方法
在本研究中，使用各种技术系统地研究了从[植物名称]种子中提取的两种淀粉样品的物理化学和结构特性。
结果
两个样品的直链淀粉含量分别为34.3%和35.5%。球形截顶状淀粉颗粒具有A型结晶度，平均直径小于15μm。与最常食用的谷物和马铃薯淀粉相比，[植物名称]淀粉表现出独特的特性。在物理化学性质方面，在糊化过程中，[植物名称]淀粉表现出与某些马铃薯品种淀粉相似的粘度曲线，但[植物名称]淀粉具有更高的糊化温度。冷却后，[植物名称]淀粉形成的凝胶比大米淀粉更硬。在结构方面，测定了分子量（以Mw、Mn和Rz值表示）、支化度和支链长度分布。
讨论
结果表明，[植物名称]淀粉在结构上与主流淀粉不同。记录到两个样品在一些淀粉特性上存在显著差异，这可能归因于环境因素。总体而言，本研究为[植物名称]淀粉在食品和非食品工业中的利用提供了有用信息。
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