文章基本信息

标题：Physicochemical Properties and Food Uses of Starch from the New Sweetpotato Cultivar Konamizuki
本地全文：下载
作者：Kanae Tokimura ; Kiyotaka Fujita ; Kanefumi Kitahara 等
期刊名称：Journal of Applied Glycoscience
印刷版ISSN：1344-7882
电子版ISSN：1880-7291
出版年度：2017
卷号：64
期号：1
页码：1-8
DOI：10.5458/jag.jag.JAG-2016_010
语种：English
出版社：The Japanese Society of Applied Glycoscience
摘要：Starch from the new sweetpotato cultivar Konamizuki (KM) was evaluated as a food material, and its basic properties were characterized. Change in elastic modulus during cold storage of KM starch gels and syneresis after freeze-thaw treatment were limited and indicated slow retrogradation properties. In addition, KM starch paste had higher and more stable storage modulus than other starches, suggesting desirable gel-forming properties. These KM gel properties reflected distinctive structural properties, including larger quantities of short unit chains with degree of polymerization 6-10 and amylose-like long chains of the amylopectin, as well as longer amyloses and longer amylose-like chains of the amylopectin compared with other starches. Finally, KM starch was used in the production of tapioca pearls and starchy noodles, and subsequent sensory analyses indicated highly desirable properties as a food material for starchy gel products.
关键词：sweetpotato starch;Konamizuki;low gelatinization temperature;physicochemical properties;amylopectin structures