您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China

文献类型： 外文期刊

作者： Li, Bo 1 ; Wang, Yitong 1 ; Zhu, Libin 1 ; Huang, Chongxing 2 ; Zhang, Yanjun 1 ; Zhao, Yuan 2 ; Wu, Gang 1 ; Tan, Lehe 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530003, Guangxi, Peoples R China

3.Northeast Forestry Univ, Sch Forest, Haerbing 150040, Heilongjiang, Peoples R China

4.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China

5.Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Heilongjiang, Peoples R China

关键词： Xinglong breadfruit starch; Spice and beverage  research institute; breadfruit starch; Physicochemical  properties; Principal component analysis

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 123 卷

页码：

收录情况： SCI

摘要： Starch obtained from seedless breadfruit (Artocarpus altilis) procured from Xinglong and the Spice and Beverage Research Institute were isolated and their granule and physicochemical characteristics were analyzed. Both Xinglong seedless breadfruit starch (XBS) and Spice and Beverage Research Institute seedless breadfruit starch (SBS) exhibited a B-type diffraction patterns. SBS showed higher amylose content (25.71%), weight average molecular weight (Mw) (2.17 x 107 g/mol), A chains (degrees of polymerization (DP) 6-12) (17.26%), B2 chains (DP 24-36) (22.67%), B3 chains (DP 37) (14.42%), gelatinization enthalpy (Delta Hg) (13.29 J/g), crystallinity (Rc) (19.97%), short-range molecular order (0.59), gelatinization temperature (Tp) (73.01 degrees C), pasting temperature (Pt) (75.95 degrees C), final viscosity (FV) (8125 cP), setback viscosity (SBV) (2366 cP), gel hardness (23.33 g) and adhesiveness (-79.14 g s) than those of XBS (24.33%, 1.68 x 107 g/mol, 16.83%, 20.74%, 13.10%, 12.39 J/g, 10.90%, 0.55, 68.56 degrees C, 71.80 degrees C, 8073 cP, 1694 cP, 10.72 g and -85.72 g s, respectively). However, lower B1 chains (DP 13-24) (45.72%), water absorption capacity (WAC) (117.32%), peak viscosity (PV) (6047 cP) and breakdown viscosity (BDV) (288 cP) were found for SBS, compared to those obtained for the XBS (49.33%, 139.10%, 7343 cP and 964 cP). The average particle size of SBS (7.44 mu m) was similar to that of XBS (7.54 mu m). Principal component analysis indicated that a significantly positive correlation was found among Mw, A1 chains, B2 chains, B3 chains, 1047/1022, gel hardness, amylose content, Rc, Tp, FV, Pt, Delta Hg and SBV (p < 0.05). In addition, the proportions between the B1 chains, PV, porosity, WAC, gel adhesiveness, and Delta H were negatively correlated with Mw, A1 chains, B2 chains, B3 chains, 1047/1022, gel hardness, amylose content, Rc, Tp, FV, Pt, Delta Hg and SBV (p < 0.05). Significantly negative correlation was also found among BDV and SBV, and Tp and FV (p < 0.05). This paper can potentially be used as a theoretical reference to prompt more investigations for the extensive utilization of SBS and XBS in the food industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台