Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing
文献类型： 外文期刊
作者： Zou, Jinhao 1 ; Li, Yan 1 ; Wang, Feng 1 ; Su, Xiaojun 1 ; Li, Qingming 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, 1 Nongda Rd, Changsha 410128, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
3.Hunan Agricultu ral Univ, Fourteenth Teaching Bldg, Changsha, Peoples R China
关键词： Tuber starches; Functional properties; Molecular structure; Structure -functional relationship; Starch processing
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 173 卷
页码：
收录情况： SCI
摘要： This work investigated the functional properties of four varieties of yam starch and four varieties of cassava starch to better understand the relationship between the structure and properties of various forms of starch. The relationship between the functional properties and structure of starch was explored using Pearson correlation (PCs) and principal component analysis (PCA). The analyses demonstrated that yam starch and cassava starch differ significantly in structure and functional properties. Yam starches have a higher requirement during gelatinization, may hold a higher trough viscosity and final viscosity, and are easier to retrograde after gelati-nization; this results in starch gels with a higher hardness and gel strength. While the cassava starches have a higher breakdown, their starch gels are fluid and squishy. The differences in starch functional properties were linked to particle size, short-range ordered structure, protein content, and average radius of gyration in PCs and PCA. The present investigation demonstrates a link between the functional properties of cassava and yam starch and their structural features and suggests that acceptable processing methods and applications for these tuber starches be selected based on their functional properties.
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