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首页> 美国卫生研究院文献>Foods >Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
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Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

机译：了解经过脉冲电场处理的马铃薯（Solanum tuberosum var。Agria）中淀粉的特性

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摘要

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.
机译：这项研究的目的是研究用脉冲电场（PEF）处理后马铃薯（Solanum tuberosum cv。Agria）中淀粉的特性。马铃薯以50和150 kJ / kg的比能处理，电场强度分别为0、0.5、0.7、0.9和1.1 kV / cm。蒸馏水用作处理介质。从马铃薯组织和PEF加工培养基中分离出淀粉。为了评估淀粉的特性，使用了多种方法，例如，使用偏光显微镜的双折射能力，使用热台显微镜和差示扫描量热法（DSC）的糊化行为，使用热重分析法（TGA）的热稳定性，对α的酶敏感性。 -淀粉酶和淀粉水解程度在体外模拟的人类消化条件下。研究结果表明，PEF不会改变马铃薯内部淀粉的特性，但会缩小糊化的温度范围并降低加工介质中收集的淀粉的消化率。因此，这项研究证实，当用作马铃薯的加工助剂时，PEF不会对马铃薯淀粉的性质产生不利影响。

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