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首页> 美国卫生研究院文献>Plants >Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch Waxy Cereal Starches and Stabilized Cassava Starches
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Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch Waxy Cereal Starches and Stabilized Cassava Starches

机译：与普通木薯淀粉糯性谷物淀粉和稳定化木薯淀粉相比泰国非转基因育种糯木薯淀粉的突出特征

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摘要

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.
机译：通过非转基因（non-GM）成功在泰国开发的9个品种的蜡状木薯根，采用常规育种方法提取淀粉，并评估了其淀粉理化特性，并与普通木薯淀粉，商品蜡质淀粉进行了比较（例如，糯玉米淀粉和糯米淀粉）和商业稳定淀粉（即乙酰化淀粉和羟丙基化淀粉）。所有蜡状木薯品种都提供不含直链淀粉的淀粉，而普通木薯淀粉则含有18％至20％的直链淀粉。如通过快速粘度分析仪（RVA）在5％（干基）下测定的，蜡状木薯淀粉具有最高的峰值粘度和最低的倒退粘度。蜡状木薯淀粉的熟糊在4℃储存7天期间在所有淀粉中具有最大的透明度和稳定性，这在650 nm处具有很高的透光率（％T）证明了这一点。经历四个冷冻融化周期（4周）后，在蜡状木薯淀粉凝胶中未检测到脱水收缩，表明高度潜在地使用无化学物质的蜡状木薯淀粉代替稳定的淀粉作为食品中的增稠剂和膨松剂。

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