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首页> 外文期刊>Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten >Selected physicochemical properties of starches isolated from ten cassava varieties reveal novel industrial uses
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Selected physicochemical properties of starches isolated from ten cassava varieties reveal novel industrial uses

机译：从十个木薯品种分离的淀粉的所选物理化学性质揭示了新的工业用途

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摘要

Although cassava is of great importance as a starch source for industrial purposes or food consumption, the evaluation of different varieties is an under-investigated topic. Thus, in order to contribute to the identification of cassava starches more suitable for use and application in the food industry, this study aimed to analyze and compare the physicochemical properties of starches from ten different cassava varieties of household consumption, industrial use, and mixed use. In order to accomplish this goal, analyses were performed into the thermal and pasting properties, granule size, and amylopectin branch-chain-length distribution and amylose and phosphorus contents, as well as scanning electron microscopy (SEM) images of the starches. In addition, a principal component analysis (PCA) biplot was generated, as one of the most useful methods to analyze multidimensional datasets with quantitative variables. Significant differences in phosphorus and amylose contents, branch-chain-length distribution of amylopectin, starch granule diameter, gelatinization and retrogradation temperatures, and pasting properties were obtained. Therefore, this study adds to the literature regarding the physicochemical properties of starches of these cassava varieties, contributing to improving their uses in the food industry by novel applications these starches, and adding and corroborating uses of some varieties studied.
机译：虽然木薯作为工业目的或食品消费的淀粉来源非常重要，但不同品种的评价是一个受调查的主题。因此，为了有助于鉴定木薯淀粉更适合于食品工业中的使用和应用，这项研究旨在分析和比较来自家庭消费，工业用途和混合使用的10种不同木薯品种的淀粉的物理化学特性。为了实现这一目标，分析是进入热粘贴性质，颗粒尺寸和支链淀粉分支链长分布和淀粉糖和磷含量的分析，以及淀粉的扫描电子显微镜（SEM）图像。此外，生成了主成分分析（PCA）双批选项，作为分析具有定量变量的多维数据集的最有用方法之一。获得了磷和直链淀粉含量，支链淀粉，淀粉颗粒直径，凝胶化和凝胶化温度的分支链条长度的显着差异，以及粘贴性质。因此，本研究增加了关于这些木薯品种淀粉的物理化学特性的文献，有助于通过新的应用这些淀粉改善食品工业中的用途，并在研究一些品种的各种品种的添加和证实用途。

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