Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation

文献类型： 外文期刊

第一作者： Deng, Fu-Ming

作者： Deng, Fu-Ming;Mu, Tai-Hua;Zhang, Miao;Abegunde, Oluwaseyi Kemi

作者机构：

关键词： Centrifugation;Physicochemical property;Sour liquid processing;Structure;Sweet potato starch

期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The proximate composition, structure, and physicochemical properties of sweet potato starches prepared by sour liquid processing (SLPS) and centrifugation (CFS) in the laboratory, and those of commercial grade starches, were examined and compared. Thetotal amylase activities (alpha-, beta-amylase) of the sour liquid and starch supernatant were also determined. The apparent amylose, Al, Mg, Fe, and Zn contents, granule size, XRD crystalline peak intensities, gelatinization enthalpy, peak viscosity, and setback ratio of SLPS were lower than those of CFS, whereas the protein, lipid, ash, phosphorous, K, and Ca contents, L* value, swelling power (55-95°C), solubility (55-95°C) and stability ratio of SLPS were higher than those of CFS. The surfaces ofSLPS granules appeared corroded, showing pits and fissures, whereas the surfaces of CFS granules appeared smooth. In addition, the total amylase activity of the starch supernatant was 150.83 units/100 mL, and reached a maximum value of 214.28 units/100mL in the sour liquid after 4 h of fermentation.

分类号： TS21

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