Comparison of Physicochemical and Structural Properties of Different Varieties of Cassava Starch

被引：0
|
作者：
Wang J. [1 ,2 ,3 ,4 ]
Zhang S. [2 ,3 ,4 ]
Zhao K. [1 ,2 ,3 ,4 ]
Chen X. [2 ,3 ,4 ]
Zhang Y. [2 ,3 ,4 ]
机构：
[1] College of Food Science and Engineering, Jilin Agricultural University, Changchun
[2] Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning
[3] National Research Center of Important Tropical Crops Engineering and Technology, Wanning
[4] Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 02期
关键词：
different species of cassava; physicochemical properties; starch; structure properties;
D O I：
10.13386/j.issn1002-0306.2022040075
中图分类号：
学科分类号：
摘要：
In this paper, five different species of cassava (SC9, SC10, SC11, GR891 and GR911) were used as raw materials and starch was isolated to study the differences in physicochemical and structure properties. The results showed that the amylose content of SC9 was the lowest (22.56%), and GR911 was the highest (27.49%). The surface of all species of cassava starch showed smooth and irregular spherical shape with the particle size of 12.43~19.03 μm. SC9 had the smallest particle size (12.43 μm), solubility and swelling power (10.35%, 28.00%), while GR911 showed the largest particle size (19.03 μm), solubility and swelling power (15.21%, 35.00%). All starches showed typical A-type crystal structure. The SC9 showed the highest (26.49%) relative crystallinity and GR911 was the lowest (21.92%). The SC9 had the lowest (0.756) short-range order structure compared to the highest (0.882) for GR911. According to the gelatinization properties, the species of SC9 and SC10 could be used as food thickeners or gelling agents. The species of GR911 was suitable for filling candy or weaned food. The species of SC11 and GR891 could be used as sticky food. The results of this study could provide a theoretical reference for the selection of cassava starch suitable for processing in the food industry. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：115 / 122
页数：7
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