疣柄魔芋淀粉理化及功能性质研究

为了探索一种新的淀粉资源,对疣柄魔芋淀粉的性质进行了研究。通过电子显微镜、激光粒度分析、X-衍射分析、红外光谱分析等分析手段,并以玉米淀粉和木薯淀粉进为比较,结果显示:疣柄魔芋淀粉淀粉颗粒呈多面体形,棱角较尖锐突出;其粒径小于木薯淀粉和玉米淀粉;结晶型为A-型,相对结晶度为37.4%;红外光谱吸收峰、吸收强度与木薯淀粉和玉米淀粉基本相同;凝胶强度、糊化起始温度和糊化热焓高于木薯淀粉和玉米淀粉;且其抗酶解性优于木薯淀粉和玉米淀粉。因此,疣柄魔芋淀粉是一种潜在的可被开发为抗性淀粉的新资源淀粉。

The study on physicochemical and functional properties of elephant yam starch

In order to explore a new starch resource, the character of elephant yam starch was studied in this paper. The electron microscope, laser particle size analyzer, X-diffraction analyzer, infrared spectrum analyzer, and so on, were used to evaluate the characteristics of the starch, and the corn starch and cassava starch were served as control. The results indicated that elephant yam starch had a polyhedron shape with sharp and protruding edges, smaller than corn and cassava starch, and the starch displayed an A-type X-ray diffraction pattern and had a relative crystallinity of 37.4%. The IR absorption peaks and absorption intensity were similar to corn and cassava starch. The gel strength, pasting temperature and anti-enzymatic hydrolysis ability of the starch was higher than that of corn and cassava starch. The above results suggested that the elephant yam starch was a new potential starch resource which could be exploited as a resistant starch.