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首页> 外文期刊>AIMS Agriculture and Food >Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia
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Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia

机译：从赞比亚种植的改进木薯品种淀粉物理学性质的表征

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Cassava starches processed from six different cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for variety effect on swelling, solubility, gelatinization, pasting and gel freeze-thaw stability properties. The swelling power was investigated using dispersion methods in water while gelatinization and pasting were determined using Differential Scanning Calorimetry and Rapid Visco Analyzer, respectively. The gel freeze-thaw stability was determined by syneresis method. The starch granules size of the cassava starches were in the range 1.17–22.22 μm. The swelling power and solubility index of starches were in the range of 2.22–15.63 g/g and 1.62–71.15%, respectively. Solubility index of starches correlated positively with amylose ( p 0.0001). Swelling powers of starches showed a weak negative correlation with resistant starch content. The onset (Tsubo/sub), peak (Tsubp/sub) and conclusion (Tsubc/sub) gelatinization temperatures of cassava starches were ranged from 56.33–63.00 °C, 62.00–71.29 °C and 69.10–77.12 °C, respectively and varied among cassava varieties ( p 0.05). The pasting temperatures for starches were in the range of 64.54–70.54 °C and weak positively correlated with amylose (r = 0.231, p 0.001). The peak viscosity (782.3–983.5 cP), breakdown viscosity (383.8–506.8 cP) and final viscosity (462.0–569.7 cP) varied ( p 0.05) among cassava varieties and exhibited negative correlation with amylose ( p 0.05, p 0.01, and p 0.01, respectively). The syneresis for the freeze-thaw and five freeze-thaw cycle storage were ranged from 0.00–29.11% and 0.00–42.40%, respectively, and varied ( p 0.05) among cassava varieties. The sources of variations in physicochemical properties among the cassava varieties were due to differences in amylose, protein, lipid contents, and starch granule size distribution.
机译：从六种不同的木薯品种（Bangweulu，Katobamputa，MWeru，Kariba，Kampolombo和Chila）处理的木薯淀粉被评估了对溶胀，溶解度，糊化，粘贴和凝胶冻融稳定性的品种影响。使用水分散方法在水中研究溶胀功率，同时使用差示扫描量热法和快速粘度分析仪测定凝胶化和粘贴。通过替代方法确定凝胶冻融稳定性。木薯淀粉的淀粉颗粒尺寸为1.17-22.22μm。淀粉的膨胀力和溶解度指数分别为2.22-15.63g / g和1.62-71.15％。淀粉的溶解度指数与直链淀粉呈正相关（P <0.0001）。淀粉的溶胀力显示出与抗性淀粉含量的弱负相关性。发病（t o ），峰（t p ）和结论（t c ）木薯淀粉的凝胶化温度从56.33-63.00的范围内°C，62.00-71.29°C和69.10-77.12°C分别和多种木薯品种之间变化（P <0.05）。淀粉的粘贴温度范围为64.54-70.54°C，与直链淀粉（R = 0.231，P <0.001）呈弱呈正相关。峰值粘度（782.3-983.5 CP），击穿粘度（383.8-506.8 CP）和最终粘度（462.0-569.7 CP）在木薯品种中变化（P <0.05），并与淀粉糖表现出负相关（P <0.05，P <0.01和P <0.01分别）。冻融和五个冻融循环储存的共同作用分别为0.00-29.11％和0.00-42.40％，在木薯品种中变化（P <0.05）。木薯品种的物理化学性质的变化来源是由于淀粉糖，蛋白质，脂质含量和淀粉颗粒尺寸分布的差异。

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