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首页> 外文期刊>African Journal of Biotechnology >Influence of acetylation on the physicochemical properties of composited starches from sweet potato (Ipomoea batatas L.) and water yam (Dioscorea alata L.)
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Influence of acetylation on the physicochemical properties of composited starches from sweet potato (Ipomoea batatas L.) and water yam (Dioscorea alata L.)

机译：乙酰化对甘薯（Ipomoea batatas L.）和山药（Dioscorea alata L.）复合淀粉理化性质的影响

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The study investigates the effect of acetylation on the physicochemical properties of composited starches from sweet potato and water yam. Starch was respectively isolated from both sources, dried and subjected to acetylation at different combination. The result shows that the modified starches were of low percentage of acetylation and low degree of substitution. Acetylation increased the water absorption capacity of the starch while compositing itself seemed to have a counteracting influence on the parameter. The oil absorption capacity generally got reduced with acetylation while synergistic role of acetylation and compositing was observed in the swelling capacity of a composited starch (SP/WY-20/80) and counteracting influence in others. The solubility indices of starches were greatly enhanced by acetylation and compositing at all temperatures of evaluation (50-90°C). Acetylation improved the colour lightness (L*-value) of the starches (93.05-94.02) while that of the native starches ranged between 92.18 and 92.31. Most pasting variables (peak, breakdown, final and setback viscosities) were lower in acetylated composite starches than that of the unmodified counterparts. Freeze-thaw stability of gels from composited starches was greatly enhanced as lower volume of exudate was generated from the acetylated starches in all the freeze-thaw cycles. The findings in this study have the potential of creating awareness among the food industry with respect to acetylated starch production from both sweet potato and water yam.
机译：该研究研究了乙酰化作用对甘薯和山药复合淀粉的理化性质的影响。从两种来源分别分离淀粉，干燥并以不同的组合进行乙酰化。结果表明，改性淀粉的乙酰化率低，取代度低。乙酰化提高了淀粉的吸水能力，而复合本身似乎对参数有抵消作用。吸油能力通常随着乙酰化作用而降低，而在复合淀粉（SP / WY-20 / 80）的溶胀能力中却观察到乙酰化和复合作用的协同作用，并抵消了其他因素的影响。在所有评估温度（50-90°C）下，通过乙酰化和复合作用，淀粉的溶解指数大大提高。乙酰化可改善淀粉（93.05-94.02）的颜色亮度（L *值），而天然淀粉的颜色亮度在92.18和92.31之间。乙酰化复合淀粉中的大多数粘贴变量（峰值，分解，最终粘度和缩回粘度）均低于未改性的淀粉。由复合淀粉制成的凝胶的冻融稳定性大大提高，这是因为在所有冻融循环中，乙酰化淀粉产生的渗出液量较小。这项研究的发现有可能在食品工业中引起人们对红薯和山药乙酰化淀粉生产的认识。

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