Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens
文献类型：期刊论文
| 作者 | Fan, Xiaoxu1; Zhang, Shuncang1; Lin, Lingshang1; Zhao, Lingxiao1; Liu, Aizhong2 ; Wei, Cunxu1
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| 刊名 | FOOD HYDROCOLLOIDS
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| 出版日期 | 2016-12-01 |
| 卷号 | 61期号:1页码:183-190 |
| 关键词 | Starch Physicochemical properties Arisaema elephas Arisaema yunnanense Arisaema erubescens |
| 英文摘要 | Arisaema elephas, yunnanense, and erubescens had 15.37, 61.60, and 52.91% starch content in their dry tubers. However, their starch properties have not been reported. In this study, starches were isolated from fresh tubers and characterized. Three starches all had spherical, irregular and truncated shapes with central hila, but Arisaema elephas starch had more irregular granules with small size, Arisaema yunnanense starch had more truncated granules with medium size, and Arisaema erubescens starch had more spherical granules with large size. The amylose content varied from 29.1 to 32.0% among three starches. A. elephas and yunnanense starches had C-A-type crystallinity, and A. erubescens starch showed A-type crystallinity. A. elephas and erubescens starch had the lowest and highest short-range ordered degree, respectively. The swelling power at 95 degrees C, gelatinization peak temperature, and breakdown viscosity varied from 22.4 to 29.1 g/g, from 69.8 to 73.8 degrees C, and from 208 to 392 dPa s, respectively, and were the highest in A. erubescens starch and the lowest in elephas starch. The water solubility at 95 degrees C and setback viscosity varied from 10.2 to 15.0% and from 587 to 755 dPa s, respectively, and were the lowest in A. erubescens starch and the highest in elephas starch. A. elephas and erubescens starch had lower and higher resistance to amylase hydrolysis and in vitro digestion, respectively. The above results would be useful for the applications of starches from A. elephas, yunnanense and erubescens tubers in food and nonfood industries. (C) 2016 Elsevier Ltd. All rights reserved. |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology |
| 研究领域[WOS] | Chemistry ; Food Science & Technology |
| 关键词[WOS] | HIGH-AMYLOSE RICE ; PHYSICOCHEMICAL PROPERTIES ; POTATO STARCHES ; STRUCTURAL-PROPERTIES ; FUNCTIONAL-PROPERTIES ; ROOT STARCHES ; GRANULE SIZE ; GELATINIZATION ; DIGESTIBILITY ; FRACTIONS |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000382253400021 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/33605]  |
| 专题 | 昆明植物研究所_资源植物与生物技术所级重点实验室 |
| 作者单位 | 1.Yangzhou Univ, Jiangsu Key Lab Crop Genet & Physiol, Coinnovat Ctr Modern Prod Technol Grain Crops, Yangzhou 225009, Jiangsu, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, Kunming 650223, Peoples R China |
| 推荐引用方式 GB/T 7714 | Fan, Xiaoxu,Zhang, Shuncang,Lin, Lingshang,et al. Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens[J]. FOOD HYDROCOLLOIDS,2016,61(1):183-190. |
| APA | Fan, Xiaoxu,Zhang, Shuncang,Lin, Lingshang,Zhao, Lingxiao,Liu, Aizhong,&Wei, Cunxu.(2016).Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens.FOOD HYDROCOLLOIDS,61(1),183-190. |
| MLA | Fan, Xiaoxu,et al."Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens".FOOD HYDROCOLLOIDS 61.1(2016):183-190. |
入库方式： OAI收割
来源：昆明植物研究所
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