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首页> 外文期刊>International Journal of Food Properties >PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOUR STARCHES FROM DIFFERENT CASSAVA VARIETIES
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PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOUR STARCHES FROM DIFFERENT CASSAVA VARIETIES

机译：不同木薯品种的酸淀粉的理化和功能性质

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摘要

This article reports our investigation on the effect of cassava varieties on the physicochemi-cal and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.
机译：本文报道了我们对木薯品种对酸淀粉的理化和功能特性的影响的研究。各种木薯酸性淀粉的灰分，pH，直链淀粉，支链淀粉，淀粉损害，总可滴定酸度（TTA），糖和淀粉含量存在显着差异（P <0.05）。吸水量（WAC），溶胀力和溶解度指数无显着差异（P> 0.05），而最低凝胶浓度（LGC）和5％水平的颜色和P <0.0001的颗粒大小则有显着差异用于木薯酸淀粉。峰值粘度值范围从333.17RVU（克隆4（2）1425）到380.75RVU（克隆TME 1）。除糊化温度和击穿性能外，糊化性能存在显着差异（P <0.05）。

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