A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.     

马铃薯淀粉凝胶形成及其品质影响因素研究进展

马铃薯淀粉黏度高、易糊化,淀粉糊稳定性及透明度高,被广泛应用于各类凝胶制品的加工中。温度、pH等环境因素以及盐类、多糖、蛋白质等食用成分对马铃薯淀粉的糊化特性及淀粉凝胶的回生特性、流变特性、微观结构等影响不同,进而影响马铃薯淀粉凝胶制品的品质。本文在分析马铃薯淀粉凝胶形成机制的基础上,综述了不同环境因素及食用成分对马铃薯淀粉凝胶品质特性的影响规律,揭示了不同食用成分与马铃薯淀粉分子之间的相互作用原理。旨在为高品质、高营养马铃薯淀粉凝胶及其制品的研究与工业化生产提供参考。     

微波辐射下淀粉的响应机制及研究现状

淀粉作为绿色可再生生物资源,具有广阔的研究价值和应用前景,但天然淀粉结构及性能方面存在的缺陷 限制了其推广应用。因此,采用各种方法对天然淀粉进行改性已成为科技工作者的研究热点。化学法和酶法是淀粉 改性的主要方法,但都存在反应速率低、污染环境或反应过程复杂等问题。本文介绍了一种新的淀粉改性技术—— 微波处理,较全面地综述了微波处理淀粉的作用机制和微波处理对淀粉结构（颗粒形态、晶体结构和化学键）、理 化性质（溶解度、溶胀能力、糊化特性、热学性能、消化特性等）及安全特性等的影响,并对微波技术在淀粉改性 及淀粉质食品中的研究现状进行了分析与展望。     

小麦淀粉结构、组成、改性对其理化性能及面条品质的影响研究进展

淀粉是小麦粉中主要组分,其在结构和组成上的变化会引起小麦淀粉功能特性的改变,进而影响小麦粉面条特性。本文介绍了近年来小麦淀粉在结构、组成、改性上的研究进展,总结了小麦面粉中淀粉在结构和组成上变化对面条品质的影响,为面条专用粉加工和小麦育种提供一定的理论基础。     

臭氧处理对食品淀粉结构及加工特性影响

文章介绍了臭氧化学性质及处理淀粉的方式,阐述了臭氧在改变淀粉分子结构、颗粒特性和加工特性中的作用以及影响臭氧改性淀粉的因素,同时提出了进一步研究建议。     

Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

The tropical tuber crops contain starch as the major component and thus act as important source of starch. Except cassava and to a smaller extent sweet potato, starch from other tuber crops has not been exploited for industrial applications partly because of difficulty in the extraction of the pure starches and partly because of non‐availability of information about the properties of these lesser known starches. This review attempts at collating data available on the physicochemical and functional characteristics of the tropical tuber starches, highlighting their unique properties and potential field of applications. The physicochemical properties like granule shape and size, X‐ray diffraction (XRD) patterns, amylose content, or content of non‐starchy components, show considerable variation among the tuber starches. In addition, factors like genetic origin, environmental conditions and age of the plant also influence the properties. The starch granules of Colocasia esculenta and Dioscorea esculenta tubers are very small whereas those of Canna edulis are very large. XRD patterns of yam starches are generally ‘B’, while the aroid starches possess ‘A’ patterns. DSC gelatinisation temperatures are low for cassava starch and high for the aroid starches. The functional characteristics like viscosity, swelling power and solubility also depend on a number of factors such as varietal variation, method of extraction, processing conditions and instruments used for analysis. Viscosity is high for cassava and C. edulis starches, but low for most aroid starches. Clarity is good for cassava and yam starches compared to the others. Digestibility also varies among the starches. The diversity available in the tuber starches shows that some of the starches can be used in place of chemically modified starches available on the market. The realisation of their importance can help in value addition of these neglected crops and also provide starch with special properties for specific applications.     

Physicochemical and pasting properties of maize as affected by storage temperature

Maize grains are used as raw material in various food products. In countries where the production is seasonal, the grains must be stored throughout the year in order to provide sufficient maize supply for the food industries and consumers. During storage, the environmental temperature is considered as one of the most critical variables that affects grain quality. This study aimed to evaluate the effects of various storage temperatures (5, 15, 25 and 35 °C) on the proximate composition, pH, fat acidity, percentage of grains infected by molds, grain color, protein solubility and pasting properties of maize stored for 12 months. Grains stored at 35 °C during the 12 months period showed the greatest decrease in grain yellowness, pH, protein solubility and breakdown viscosity. An increase in disulfide bonds within the protein structure and interaction between starch and non-starch components seems to be responsible for the changes in protein solubility and pasting properties determined in maize during the storage period. Fat acidity and the percentage of grains infected by visible molds were concluded to be very dependent of moisture content. The result of this study demonstrated that the minimum temperature of 5 °C was able to maintain the quality of maize stored for up 12 months.     

Effects of annual fluctuation of environmental factors on starch properties in potato tuber development

To test the effects of the annual fluctuation of the environmental factors on the starch properties in potato tuber development, starches were isolated from potato cultivars grown for ten consecutive years (2001–2010) on the experimental farm in Memuro, Hokkaido, the northernmost island of Japan. The median granule size, phosphorus content, and rapid visco‐analyzer pasting properties, peak viscosity, breakdown, and pasting temperature of these starches were analyzed. Daily temperature and precipitation records in Memuro were obtained from the Japan Meteorological Agency. Moreover, the correlation coefficients of yearly accumulated temperature and precipitation from flowering to harvesting with all the starch quality parameters were calculated. No relationships of accumulated temperature with median granule size, peak viscosity, and breakdown were found. The low phosphorus content was slightly associated with the high accumulated temperature. The pasting temperature was significantly and positively correlated with the accumulated temperature, suggesting that the pasting temperature strongly responds to the environmental temperature during potato tuber development. In contrast, all the starch quality parameters were almost irrespective of the precipitation during potato tuber development.     

The effect of genotype and environmental conditions on grain physiochemical properties of Syrian durum wheat cultivars

The physical and chemical characteristics of five Syrian durum wheat cultivars grown under varying environmental conditions were investigated. Two cultivars were grown under irrigated conditions whilst two were grown under rainfed conditions in five different locations. A known cultivar (Sham‐1) was grown alongside the samples in all locations as a control. Test weight, 1000‐kernel weight, the degree of vitreousness, protein content, starch content, amylose content and starch pasting properties were determined for the samples. The effect of the environmental factors and their interaction (site × irrigation) showed that the irrigation factor was more responsible for physical quality variations than the site factor (for instance, site variation of the irrigated conditions was responsible for 61% of the total quality variation and 34% of total quality variations in the rainfed conditions). Starch composition was influenced more by site variations than irrigation, whereas cultivar factor mainly influenced starch quantity, chemical composition and pasting properties (for instance, variations were mostly affected by cultivar (63%) more than site (15%) in the irrigated lands). The interaction of cultivar and site demonstrated significant effects on the degree of vitreousness, amylose content and starch pasting properties.     

多孔淀粉的制备与应用研究进展

多孔淀粉是一种具有大量孔洞结构分布在表面或者贯穿整个淀粉颗粒的改性淀粉,具有高孔隙率、高比表面积、吸附性强、负载量大等优越性能。本文主要介绍多孔淀粉的制备方法、结构与理化性质和应用情况等。目前多孔淀粉的制备方法主要有物理法、化学法、生物法和复合法。复合法是最为有效的一种。相比于原淀粉,多孔淀粉的结构和理化性质均发生变化,并且受淀粉的来源、酶的种类和加工条件等因素的影响。得益于其特殊的理化性质,多孔淀粉可被广泛用于食品、医药、农业、化工和环保等领域。     

高粱淀粉的研究进展

高粱是一种重要的杂粮作物,由于食用口感差,不易消化,主要用于酿酒、制糖及饲料。近年来,随着高粱品种的优化与改良,高粱的营养价值进一步改善,其应用价值也得到逐步的提高,但我国对高粱的营养和加工研究很少。淀粉是高粱的主要组分,国外对高粱淀粉的理化特性、改性以及加工利用已有较多研究,本文综述了高粱淀粉的组成特点,提取方法及其影响因素,高粱淀粉的膨胀性、凝胶性、淀粉改性等功能特性,并介绍了高粱淀粉的消化性,在食品工业中的应用以及今后的发展趋势。为指导国内高粱作物的品种选育和合理加工利用提供一定的参考。     

常用淀粉对甘薯粉糊化特性的影响

利用Brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响，认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低，玉米、木薯淀粉则使其升高；甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高；马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大，玉米淀粉破损值小、峰谷粘度高。     

脂类和颗粒结合蛋白对小麦A、B淀粉理化性质的影响

淀粉颗粒中的脂类和颗粒结合蛋白对其理化和结构性质存在一定影响,研究了小麦A、B淀粉经脱脂、脱蛋白处理后其化学组成、颗粒形态、糊特性等性质。结果表明:脱脂处理对小麦A、B淀粉的晶体类型、溶解度、膨胀度、起始温度、峰值温度、终值温度、热焓值、峰值黏度、谷黏度、衰减值、最终黏度、峰值时间、成糊温度均无显著性影响,相对结晶度降低。脱蛋白处理使小麦淀粉溶解度和膨胀度随温度的增长趋势显著增加,相对结晶度、起始温度、峰值温度、终值温度、峰值黏度、衰减值、回生值显著增大,谷黏度和峰值时间显著降低,对晶体类型、热焓值无显著影响。脱蛋白处理对小麦A、B淀粉理化性质的影响显著高于脱脂处理。     

Effects of explosion puffing on the nutritional composition and digestibility of grains

The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.     

大米淀粉结构与特性研究进展

大米淀粉是主要的谷物淀粉之一,具有一些独特的结构及物化特征。本文主要从淀粉颗粒结构、生长环结构、Blocklets小体、层状结构、结晶结构及链结构等多尺度结构层次和凝胶化、糊化、回生及消化等特性方面,对大米淀粉结构和物化特性进行了全面的综述,并阐述了大米淀粉不同层级结构对其特性的影响,同时介绍了大米淀粉的主要制备方法与组成成分及其对大米淀粉特性的影响,以期为大米淀粉的研究与开发提供借鉴。     

几种亲水胶体对淀粉理化性质的改善作用及相关机理研究进展

本文主要综述了亲水胶体中的瓜尔胶、黄原胶和魔芋胶对淀粉形态特征、糊化性质、流变特性、热特性、质构特性、膨胀度和冻融稳定性的影响,进一步探讨了上述三种亲水胶体对淀粉理化性质影响的相关机理,为其在各种淀粉基食品中的应用提供理论据。     

Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

Biodegradable films were prepared by using the flour and starch isolated from plantain bananas of the variety “Terra” (Musa paradisiaca). Since the non-starchy fraction present in the banana flour represents 29.4% (on dry basis) of its composition, we considered it would be interesting to compare the properties of the film elaborated from this natural blend with that of the film produced from the banana starch only. Both films were characterized on the basis of their mechanical, barrier, optical, structural, and thermal properties. The banana flour film was less mechanically resistant but more flexible than the banana starch film. Despite the differences in the microstructure of the flour and starch films, the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film. Regarding the optical properties, the flour film was yellowish, which can be attributed to its protein content and the presence of phenolic compounds. The starch film, on the other hand, was lighter and less opaque. The FTIR spectra revealed the presence of the amide I group related to proteins only in the case of the flour film. Both plantain banana films displayed a C-type X-ray pattern and one glass transition temperature each, which was higher for the starch film (46.4 °C) as compared to the flour film (30.2 °C). The presence of other components (protein, lipids, and fiber) in the flour film had important effects on its properties. In general, the banana flour and starch are very promising materials for the formulation of coatings and films.     

不同植物来源淀粉之间的理化性质的比较

本研究比较了绿豆淀粉、马铃薯淀粉、红薯淀粉、大米淀粉及玉米淀粉的理化性质,结果如下：绿豆淀粉具有最高的直链淀粉渗滤和胶凝值,并且这两个指标均与表观和总直链淀粉含量呈高度的相关关系。尽管绿豆淀粉具有最高的直链淀粉含量,但它并不显示出热糊稳定性。红薯淀粉在加热过程中具有高的膨润力和峰值黏度、高的崩溃值以及低的离水率,这表明红薯淀粉颗粒在加热时能够自由膨胀,糊的热稳定性差,淀粉的老化速率较低,而大米淀粉则与红薯淀粉相反。五种淀粉具有不同的胶稠度,马铃薯淀粉最高,而大米淀粉最低。离水率与直链淀粉含量不呈现明显的相关关系,因此其值的大小可能受其他因素的影响。     

糙米发芽过程中淀粉功能特性的变化

研究发芽对糙米（品种：武运粳46）淀粉组分及含量、流变、凝胶、热力学和加工特性的影响。提取发芽0、24、48、72、96、120 h的糙米中的淀粉,用流变仪测定淀粉的动态流变学特性,质构仪测定淀粉凝胶的质构特性,并分析发芽对淀粉差示扫描量热（differential scanning calorimetry,DSC）图谱和加工性质的变化。结果表明：发芽后糙米中淀粉和直链淀粉含量均呈下降趋势;随发芽时间的延长,糙米中的淀粉在升温过程中弹性模量（G’）和黏性模量（G”）的峰值增加,淀粉糊化变性时的温度下降,糙米淀粉的弹性和黏性得到改善;发芽对淀粉凝胶质构特性有不同程度的影响,其中凝胶强度、凝胶硬度、弹性、胶黏性、咀嚼性均在72 h达到最大值;DSC扫描图谱表明发芽使糊化焓增加,提高了其稳定性和结晶度,对淀粉的相转变温度（To、Tp、Tc）无显著影响（P＞0.05）;发芽改善了淀粉的乳化性和乳化稳定性;发芽后淀粉的持水性没有显著（P＞0.05）变化,持油性整体呈上升趋势。发芽在一定程度上改变了糙米淀粉的功能性质。     

橡子淀粉基本理化特性和多酚类物质组成分析

探讨橡子淀粉基本理化特性和其多酚组成。进行橡子淀粉碘液鉴定,润胀能力、水解能力、直链淀粉和支链淀粉含量测定,特征官能团傅里叶变换红外光谱分析,黏度变化流变仪分析,形貌显微镜观察,酚类物质组成HPLC和LC-MS分析。结果表明:橡子淀粉碘液生蓝紫色;润胀能力为(178. 00±13. 35) g/g;葡萄糖转化率为(0. 23±0. 025) g/g;直链淀粉和支链淀粉质量分数分别为19%和81%;橡子淀粉红外光谱峰型特征与马铃薯淀粉和糯米淀粉基本相似,黏度随温度变化类似马铃薯淀粉,形貌显微镜观察呈球形,多酚的质量百分数为(1. 60±0. 11)%,主要组分为鞣花酸(1. 54 g/100 g)和少量槲皮素(0. 064 g/100 g)。橡子淀粉具有一般淀粉的基本特性,其中酚类物质主要为鞣花酸。