蜡质马铃薯淀粉性质的研究

研究了蜡质马铃薯淀粉的品质特性,结果表明:蜡质马铃薯淀粉糊液的黏度比马铃薯淀粉高,蜡质马铃薯淀粉糊化后不易老化,其糊液抗凝沉、透光度都优于蜡质玉米淀粉和糯米淀粉.用RVA测定了蜡质马铃薯淀粉糊在不同介质中黏度曲线的变化情况.     

蜡质马铃薯淀粉的理化特性及其在食品领域中的应用

蜡质马铃薯淀粉是一种全新的商业化淀粉，本文首次对该淀粉的理化性质进行了研究。结果表明蜡质马铃薯淀粉的直链淀粉的含量极低（0．96％），低于蜡质玉米淀粉的直链淀粉的含量（3．79％）；蛋白质及脂肪含量也低于普通马铃薯淀粉的蛋白质及脂肪含量。蜡质马铃薯淀粉的x射线衍射图谱属B型，其淀粉颗粒的大小和型态与普通马铃薯的淀粉无明显差异，但其小颗粒淀粉的比例较普通马铃薯的淀粉高。蜡质马铃薯淀粉的胀润度及淀粉糊的透明度均高于普通马铃薯的淀粉，远远高于木薯淀粉及蜡质玉米淀粉。虽然蜡质马铃薯淀粉的成糊温度与普通马铃薯淀粉及木薯淀粉的无明显差异，在水溶液中其淀粉糊的最高黏度也低于普通马铃薯淀粉，但在酸性及盐环境中蜡质马铃薯淀粉的最高黏度却大大高于普通马铃薯淀粉。由于其特殊的功能性质，可为食品领域内诸多产品的生产、开发提供新的选择，由于其高支链的特性，耐酸性、耐盐性能好、较低的糊化温度及高度的透明度，可生产出透明度极高、冻融稳定性好的高质量汤料、酱料及果酱类产品。由于其增稠稳定性能好，可替代烘焙奶油中胶体成分，带来成本的节约的可能性。由于其可提供高膨胀性能的特性，可为休闲膨化食品带来松脆的口感、光滑的外观、高度膨化的效果。     

蜡质玉米淀粉的性质及其在食品加工中的应用

本文研究了蜡质玉米淀粉的品质特性，结果表明蜡质玉米淀粉糊液的粘性比马铃薯淀粉低，但明显高于普通玉米淀粉，蜡质玉米淀粉糊化后不易老化，其糊液抗凝沉、透光度都优于普通玉米淀粉和马铃薯淀粉。用Brabender粘度计测定了蜡质玉米淀粉糊在不同pH值及添加物条件下粘度曲线的变化情况。     

荷兰艾维贝公司研制出一种新型淀粉--糯马铃薯淀粉

一种全新的马铃薯品种一糯马铃薯，又叫蜡质马铃薯（WAXY POTATO）经过世界最大的马铃薯淀粉深加工企业-荷兰艾维贝公司20多年的潜心研究，终于成功地实现了工业化（其商品名是：Eliane），于2005年4月正式向包括中国在内的全球市场推出。来源于非转基因技术的糯马铃薯淀粉（支链淀粉的含量超过99．0％，几乎不含直链淀粉），同普通的马铃薯淀粉，木薯和蜡质玉米淀粉相比，具有许多新的特点：低糊化温度；高黏度，     

蜡质马铃薯淀粉的性质及应用

蜡质马铃薯淀粉具有比普通马铃薯和蜡质玉米淀粉更为优良特性。具有糊化温度低、膨胀容易,糊化时吸水、保水力大,糊液的粘度很高、透明度非常好,平均粒径大、粒径大小分布范围广等独特性质,蜡质马铃薯淀粉在食品工业具有广泛应用前景。     

蜡质玉米淀粉对速冻肉丸品质的影响

为研究蜡质玉米淀粉对速冻肉丸品质的影响,将蜡质玉米淀粉、木薯淀粉、马铃薯淀粉和玉米淀粉分别添加到速冻肉丸中,对比分析蜡质玉米淀粉肉丸与其他淀粉肉丸的质构特性、冻融循环稳定性和感官特性。结果表明,在不同储藏周期中,添加6%蜡质玉米淀粉肉丸的硬度变化与玉米淀粉肉丸相一致,黏性较低,能较好地改善肉丸的感官品质。此外,在4种淀粉中添加蜡质玉米淀粉的肉丸具有最好的冻融循环稳定性。     

变性淀粉对速冻水饺质量的影响

分析不同原料(蜡质玉米淀粉、木薯淀粉和马铃薯淀粉)制备的羟丙基淀粉的性能,并将羟丙基蜡质玉米淀粉,羟丙基木薯淀粉和羟丙基马铃薯淀粉分别添加到面粉中,研究其对速冻水饺品质的影响。实验表明:变性淀粉添加量为3%～4%(以面粉干基计),面团含水量为44%～45%时,速冻水饺的冷藏稳定性最好。其中添加羟丙基蜡质玉米淀粉在减少速冻水饺的冻裂率,改善速冻水饺的透明度、光泽和色泽方面效果最明显。     

不同类型变性淀粉的理化特性比较

以8种类型变性淀粉为研究对象,对其冻融稳定性、糊化特性、透明度、凝沉性、凝胶强度等理化特性进行研究。结果表明,预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的冻融稳定性最好;蜡质玉米氧化淀粉的透明度最佳;乙酰化二淀粉磷酸酯马铃薯淀粉、羟丙基二淀粉磷酸酯蜡质玉米淀粉、羟丙基二淀粉磷酸酯木薯淀粉、预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的凝沉性较强,而蜡质氧化淀粉几乎无凝沉性;乙酰化二淀粉己二酸酯木薯淀粉的凝胶强度最大;羟丙基二淀粉磷酸酯蜡质玉米淀粉的最高黏度值最大,消减值最大;乙酰化二淀粉磷酸酯玉米淀粉的糊化温度最高;乙酰化二淀粉磷酸酯玉米淀粉的冻融稳定性、凝沉性优于乙酰化二淀粉磷酸酯马铃薯淀粉,且凝胶强度较高;羟丙基二淀粉磷酸酯蜡质玉米淀粉的黏度明显高于羟丙基二淀粉磷酸酯木薯淀粉,而后者的冻融稳定性、透明度、凝沉性优于前者。     

辛烯基琥珀酸淀粉酯的制备及黏度分析

分别制备了蜡质玉米辛烯基琥珀酸淀粉酯和马铃薯辛烯基琥珀酸淀粉酯,利用红外光谱分析仪分析了两种淀粉的结构特征;对比了两种淀粉酯化反应的取代度和反应效率,发现蜡质玉米淀粉酯比马铃薯淀粉容易酯化;运用Brabender黏度仪测定了不同取代度的两种酯化淀粉的黏度曲线.实验证明:两种淀粉酯化后峰值黏度升高,糊化温度降低,凝沉性下...     

ELIANE^TM——一种为食品创新带来革命性改变的全新蜡质马铃薯淀粉

艾维贝自豪地向客户介绍ELIANE^TM——一种为食品创新带来革命性改变的全新蜡质马铃薯淀粉系列。ELIANE^TM是世界上第一个通过传统的品种改良性培育技术得到非转基因的支链马铃薯淀粉。     

Influence of Phosphate Esters on the Annealing Properties of Starch

The effects of annealing on native potato, waxy maize, and phosphorylated waxy maize starches were compared. Phosphorylated waxy maize starch responded to annealing in a manner between that of the naturally phosphorylated potato starch and that of the native waxy maize starch. The gelatinisation end-point temperature was increased, whereas in the native waxy maize it was decreased. On the other hand, the onset temperature change was much larger in potato starch than in the two waxy maize starches. Steeping also yielded intermediate effects on the phosphorylated waxy maize starch. It was concluded that the phosphate groups have similar effects as they do in the native, naturally phosphorylated potato starch, although the substitution pattern is not entirely the same in the artificially phosphorylated starch.     

Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome

Bracken (Pteridium aquilinum) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X‐ray diffraction analysis revealed that bracken starch exhibited a typical C‐type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch.     

Digestibility of common native starches with reference to starch granule size,shape and surface features towards guidelines for starch-containing food products

Influence of diverse botanical sources (wheat, maize, waxy maize, cassava, potato, rice or waxy rice) on in vitro native starch digestibility has been investigated. Physicochemical properties (chemical composition, particles size and shape, surface features) of starch granules were determined with a view to explaining digestibility differences between samples. Rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents were measured according to Englyst method. Potato starch was shown to be composed of large rounded granules having smooth surfaces, which explains its slow enzymatic breakdown. Potato starch displayed the highest RS (86%) content and the lowest RDS content (9.9%). Since RS positively influences health and SDS may result in cell, tissue and/or organ damages, potato starch is an ideal starch nutrient. Conversely, waxy rice starch was rich in amylopectin and displayed small diameters and angular shapes, which are both known to facilitate enzymatic starch hydrolysis. It exhibited a near-zero RS content (0.9%) and a high RDS fraction (60%). According to this study, potato starch exhibited the best nutrient profile, followed up in this order by cassava, waxy maize, wheat, maize and waxy rice starches.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

Characteristics of Imitation Cheese Containing Native Starches

ABSTRACT Imitation cheeses containing 3% native maize, waxy‐maize, wheat, potato or rice starch were manufactured and the microstructure, meltability, texture and dynamic rheology of these products were compared to a control (0% starch). Fat globules in starch‐containing products (except potato) were smaller than in the control as evidenced by electron microscopy. All starches reduced meltability and cohesiveness of the imitation cheeses. Hardness was increased by wheat, potato or maize starch but reduced by waxy‐maize or rice starch. Starches significantly reduced tan 8 peaks compared to the control with potato starch having the greatest effect. Rice starch appears to have the most potential as a partial casein substitute in imitation cheese.     

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

This study characterised the textural and rheological behaviour of blends of rice (waxy, low- and high-amylose) and potato (waxy and normal) starch. Blends of potato starch with rice starch in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were tested. Addition of rice starch (except high-amylose rice starch) greatly increased the swelling of rice–potato starch mixtures. Addition of rice starch decreased gel firmness for most starch mixtures and increased gel adhesiveness for blends containing waxy potato starch. For rheological measurements, storage modulus was much higher than loss modulus of blends, indicating solid-like behaviour. Starch blends with 20%/40% proportion of rice starch showed a greater thickening effect, whereas with further increase in rice starch proportion, a pseudoplastic, shear-thinning behaviour was observed. This study may provide a basis to develop blends of potato and rice starch for potato noodle production without use of chemical additives.     

Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources.     

Effect of cooking time and ingredients on the performance of different starches in white sauces

The effect of white sauce ingredients and increased cooking time at 90 °C on the degree of gelatinization of corn, waxy corn, rice, potato and modified waxy corn starches was studied. The changes in pasting properties, linear viscoelastic properties, and microstructure were determined. In all the native starches in water, a longer cooking time at 90 °C caused greater starch granule swelling and more leaching of solubilized starch polymers into the intergranular space. These effects were more noticeable in the waxy corn and potato starches. The potato starch was the most affected, with complete disruption of the starch granules after 300 s at 90 °C. The microstructural changes which transformed a system characterized by starch granules dispersed in a continuous phase (amylose/amylopectin matrix) into a system with an increase in the continuous phase and a decrease in starch granules were associated with a decrease in system viscoelasticity. The elastic moduli were higher in the sauce than in the starch in water system. However, with the exception of potato starch, the white sauce showed lower viscoelasticity than the starch in water system. The white sauce ingredients decreased the effect of cooking time on the starch gelatinization process, particularly in potato starch.     

Retrogradation Kinetics of Eight Starches

Retrogradation rate and extent were determined by differential scanning calorimetry and rheology measurements on 40% dry matter gels made from pea, modified waxy maize, rice, waxy rice, wheat, manioc, potato and microwaved irradiated potato starches. As a result, each starch retrogrades differently, depending also on the measurement technique. Nevertheless, potato and pea starches seem to be the most sensitive and the waxy and modified waxy types are the least sensitive to retrogradation.