Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/17317

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题名:	Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
作者:	黃千純;Huang, Chien-Chun;P.Lai;I.H.Chen;Y.F.Liu;Chiun.C.R.Wang
贡献者:	保健營養生技學系
关键词:	Root and tuber starch;Mucilage;Thermal properties;Pasting properties;Swelling power
日期:	2010-07
上传时间:	2012-11-26 02:31:26 (UTC+0)
摘要:	This study investigates the effects of water-soluble mucilages (0, 2.5, and 5 g/100 g; w/w, dry basis) on the thermal and pasting properties of isolated starches from three root and tuber crops. The results show that yam tuber presents the greatest level of mucilage and also possess the largest amylose content of the three isolated starches. The addition of mucilage caused a remarkable increase in the temperature of gelatinization for the three tested starches due to the competition for water during starch gelatinization. Furthermore, adding mucilage increased the phase transition temperature range (Tc–To) of starches but decreased enthalpy (ΔH). However, although the pasting temperature increased with the addition of mucilage into tuber starches, it did not change that of taro starch. The peak viscosity of taro and sweet potato starches decreased significantly as their mucilages were added into each starch suspension system (p < 0.05). However, the addition of mucilage slightly increased the viscosity of yam starch. Furthermore, the addition of mucilage slightly increased the swelling power of yam and taro starches, but did not change that of sweet potato starch.
關聯:	LWT-FOOD SCIENCE AND TECHNOLOGY, 43(6):849-855.
显示于类别:	[食品營養與保健生技學系] 期刊論文

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