Puspitasari Andriana, Pranoto Yudi, Triwitono Priyanto, Fibri Dwi Larasatie Nur
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
Fisheries Product Technology, Department of Fisheries Marine Resource Management, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Malang 65145, Indonesia.
Prev Nutr Food Sci. 2025 Apr 30;30(2):152-164. doi: 10.3746/pnf.2025.30.2.152.
In this study, we investigated the effects of various citric acid concentrations and hydrolysis times on the physical and chemical characteristics of gembili () starch. The gembili starch was hydrolyzed using citric acid at concentrations of 0.1, 0.2, and 0.3 M for 6, 12, 18, and 24 h. The recovery yield was between 90.67% and 96.03%, with the highest amylose and resistant starch, following starch hydrolysis, at a citric acid concentration of 0.1 M and hydrolysis time of 12 h (C1-12). Starch hydrolysis using 0.1 M citric acid increased the oil holding capacity, while the water holding capacity remained the same for all treatments. During hydrolysis at concentrations of 0.2 and 0.3 M, solubility increased, whereas swelling power decreased. The L* value and whiteness index increased at citric acid concentrations of 0.2 and 0.3 M, respectively. The starch exhibited type-A diffraction patterns and polygonal morphology in all treatments. Pasting properties analysis indicated no significant differences with the same citric acid concentrations, except for pasting temperature observations with the value between 77.65°C to 80.95°C. Thermal properties analysis revealed that the onset temperature value was significantly different in the native and citric acid-hydrolyzed starches. Particle size distribution analysis indicated a wider range of particle sizes at increasing concentrations of citric acid. Fourier transform infrared spectroscopy analysis indicated a lack of new peaks after the modifications. The results of this study provide information on the effects of acid hydrolysis on the functional properties and health benefits of gembili starch.
在本研究中，我们研究了不同柠檬酸浓度和水解时间对葛薯（）淀粉理化特性的影响。使用浓度为0.1、0.2和0.3 M的柠檬酸对葛薯淀粉进行6、12、18和24小时的水解。回收率在90.67%至96.03%之间，在柠檬酸浓度为0.1 M、水解时间为12小时（C1-12）时，直链淀粉和抗性淀粉含量最高。使用0.1 M柠檬酸进行淀粉水解可提高持油能力，而所有处理的持水能力保持不变。在0.2和0.3 M浓度水解过程中，溶解度增加，而膨胀力降低。在柠檬酸浓度分别为0.2和0.3 M时，L*值和白度指数增加。所有处理中淀粉均呈现A型衍射图谱和多边形形态。糊化特性分析表明，相同柠檬酸浓度下无显著差异，但糊化温度在77.65°C至80.95°C之间。热特性分析表明，天然淀粉和柠檬酸水解淀粉的起始温度值存在显著差异。粒度分布分析表明，随着柠檬酸浓度增加，粒度范围变宽。傅里叶变换红外光谱分析表明改性后没有新峰出现。本研究结果提供了有关酸水解对葛薯淀粉功能特性和健康益处影响的信息。
