文献类型： 外文期刊

作者： He, Rui ¹ ; Fu, Nai-Fang ³ ; Chen, Hai-Ming ¹ ; Ye, Jian-Qiu ³ ; Chen, Li-Zhen ³ ; Pu, Yun-Feng ⁴ ; Zhang, Wei-Min ¹ ;

作者机构： 1.Hainan Univ, Coll Food Sci & Engn, 58 Renmin Rd, Haikou 570228, Hainan, Peoples R China

2.Minist Educ, Engn Res Ctr Utilizat Trop Polysaccharide Resourc, Haikou, Hainan, Peoples R China

3.Chinese Acad Trop Agr Sci, Trop Crops Genetil Resources Inst, Haikou, Hainan, Peoples R China

4.Tarim Univ, Coll Life Sci, Alar City, Peoples R China

关键词： Cassava; physicochemical property; starch; structure characterization; germplasm

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2020 年 23 卷 1 期

页码：

收录情况： SCI

摘要： Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 & x202f;mu m to 306.27 mu m. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 & x202f;cm(-1) and 1022/995 & x202f;cm(-1) of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.