Structure and Functional Properties of Purple Yam Starch from China

分享到

Link by DOI

作者单位: State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457 China School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Tai'an, 271016 China State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457 China State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457 China School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China

关键词: amylopectin chain length distribution crystalline structures in vitro starch digestion Raman spectroscopy yam starch

摘要: Structural and functional properties of starch from purple yam is investigated, and starches from other three yam varieties grown in China are used for comparison. The yam starches show a variety of shapes from oval to elongated or irregular. The amylose content of four yam starches is in the range of 28.3–37.9%. The D. alata L. starch exhibits a typical B-type X-ray diffraction pattern with a higher relative crystallinity compared with other three yam starches, which show a C-type XRD pattern...更多; Structural and functional properties of starch from purple yam is investigated, and starches from other three yam varieties grown in China are used for comparison. The yam starches show a variety of shapes from oval to elongated or irregular. The amylose content of four yam starches is in the range of 28.3–37.9%. The D. alata L. starch exhibits a typical B-type X-ray diffraction pattern with a higher relative crystallinity compared with other three yam starches, which show a C-type XRD pattern. The D. alata L. starch has the higher proportion of long branch chain ≥ 37) and the lower proportion of short branch chains , which accounts for its higher thermal stability and lower in vitro enzymatic digestibility. This study provides useful information on the properties of purple yam starch, which would be of use for their application in preparation of foods with low enzymatic digestion.收起

列表公用js 卡片页统计