淀粉
颗粒(地质)
马铃薯淀粉
结晶度
食品科学
肿胀 的
流变学
溶解度
材料科学
化学
植物
复合材料
生物
有机化学
作者
Xiaoning Xie,Jianyang Chen,Lilin Cheng,Bobo Zhang,Hongshuai Zhu,Chao Xu,Dan Liang
标识
DOI:10.1016/j.ijbiomac.2023.128065
摘要
Location influences the properties of potato starch. Potato starch granules cultivated in highland of China were separated into three fractions according to the sedimentation time: large- (∼81 μm, large fraction potato starch, LFPS), medium- (∼28 μm, medium fraction potato starch, MFPS), and small-size (∼15 μm, small fraction potato starch, SFPS) fractions. SFPS showed a spherical shape, MFPS showed an ellipsoid shape and LFPS showed an elongated shape. The three fractions showed the similar XRD patterns, while the relative crystallinity decreased with the decrease of granule size (LFPS 23.61%, MFPS 20.74% and SFPS 20.48%). The water solubility was positively corelated with the granule size, while the swelling power showed a negative relationship with the granule size. For the rheological properties, all the three fractions showed a shear-shinning behavior; and SFPS had the highest peak temperature. However, the MFPS showed the lowest storage modulus during the temperature sweep. The granule size didn’t influence the nutritional properties of potato starch and LFPS had the highest slowly digestible starch (SDS) (83.77%) and resistant starch (RS) (13.66%) contents. Some of the properties are different from the previous studies.
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