Li Shanshan, He Rui, Liu Jiaqi, Chen Ying, Yang Tao, Pan Kun
Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China.
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods. 2024 Jun 6;13(11):1784. doi: 10.3390/foods13111784.
This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Hance starch (AOS) and Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.
本研究调查了从高良姜中提取的两种非传统淀粉的物理化学性质、结构特征和消化特性：汉氏淀粉（AOS）和威尔德淀粉（AGS）。两种淀粉的提取率分别为22.10 wt%和15.73 wt%，低于广泛研究的姜淀粉（ZOS）。但它们的基本成分含量相似。AOS和AGS呈光滑、细长的形状，而ZOS呈椭圆形片状。AOS和ZOS是C型淀粉，AGS是A型淀粉。AOS在三种淀粉中结晶度最高（35.26±1.02%），直链淀粉含量较高（24.14±0.73%），直链淀粉平均链长比AGS长（1419.38±31.28）。AGS淀粉在所有阶段都表现出最高的粘度，而AOS淀粉的糊化温度最低，ZOS淀粉由于其高直链淀粉含量，峰值和谷值粘度较低。三种淀粉的物理化学性质也存在显著差异，包括三种淀粉的膨胀力、溶解度、热性质和流变性质。AOS（81.05%）、AGS（81.46%）和ZOS（82.58%）中抗性淀粉（RS）和慢消化淀粉（SDS）的总含量被认为是理想的。这些发现为姜科淀粉的进一步研究和利用提供了有价值的参考。
