Five different starches from botanical resources were investigated to find the effective utilization of starches purified from natural resources. The properties and molecular structure of starches which were isolated by alkaline steeping method from sweet potato (SPS), gusiljatbam (GS), mung bean ...
Five different starches from botanical resources were investigated to find the effective utilization of starches purified from natural resources. The properties and molecular structure of starches which were isolated by alkaline steeping method from sweet potato (SPS), gusiljatbam (GS), mung bean (MBS), acorn starch (AS), and chestnut (CS) were investigated. The apparent amylose (AM) contents of SPS, GS, MBS, AS, and CS were 35.51, 52.71, 50.49, 33.55, and 32.45%, respectively. The GS showed the highest water binding capacity (110.83%). The swelling powers of the CS (28.16) and SPS (26.51) were higher than those of the others. Solubility at 80℃ was the highest in MBS (14.58%). The X-ray diffraction patterns of SPS, MBS and AS showed A type crystallinity, but GS and CS revealed B and Cb types crystals, respectively. The initial pasting temperatures of the SPS, GS, MBS, AS, and CS were 69.3, 63.7, 70.1, 74.4, and 66.1℃, respectively. The AS had lower AM contents but had the highest gelatinization temperature among them. All pasting viscosities of the GS and MBS were higher than those of the other starches. HPSEC showed the molecular weight (MW) distribution patterns of the starches as amylopectin (AP), intermediate materials (IM), and amylose (AM) peaks. However, the MW of AM as well as AP peak intensity and IM patterns were different. According to the branched chain length distribution of AP, MBS, GS, and AS showed a higher percentage of AP branched long chains (DP 13-36) and had a higher number average DP (DPn).
Five different starches from botanical resources were investigated to find the effective utilization of starches purified from natural resources. The properties and molecular structure of starches which were isolated by alkaline steeping method from sweet potato (SPS), gusiljatbam (GS), mung bean (MBS), acorn starch (AS), and chestnut (CS) were investigated. The apparent amylose (AM) contents of SPS, GS, MBS, AS, and CS were 35.51, 52.71, 50.49, 33.55, and 32.45%, respectively. The GS showed the highest water binding capacity (110.83%). The swelling powers of the CS (28.16) and SPS (26.51) were higher than those of the others. Solubility at 80℃ was the highest in MBS (14.58%). The X-ray diffraction patterns of SPS, MBS and AS showed A type crystallinity, but GS and CS revealed B and Cb types crystals, respectively. The initial pasting temperatures of the SPS, GS, MBS, AS, and CS were 69.3, 63.7, 70.1, 74.4, and 66.1℃, respectively. The AS had lower AM contents but had the highest gelatinization temperature among them. All pasting viscosities of the GS and MBS were higher than those of the other starches. HPSEC showed the molecular weight (MW) distribution patterns of the starches as amylopectin (AP), intermediate materials (IM), and amylose (AM) peaks. However, the MW of AM as well as AP peak intensity and IM patterns were different. According to the branched chain length distribution of AP, MBS, GS, and AS showed a higher percentage of AP branched long chains (DP 13-36) and had a higher number average DP (DPn).
주제어
#Gusiljatbam
#Acorn
#Chestnut
#Molecular structure
#Starch properties
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