葛根澱粉理化特性之探討

Physicochemical Properties of Pueraria Root Starches

施宛君(Wan-Jyun Shih) ； 林素一(Su-Yi Lin)

《臺灣農業化學與食品科學》 48卷5期 (2010/10) Pp. 205-215

https://doi.org/10.6578/TJACFS.2010.025

摘要

Physicochemical properties of three varieties of pueraria root starches from Taiwan, Japan and China were studied here. Not only swelling and solubility patterns, phosphorus content, transmittance, and gel consistency were measured, but also gelatination, viscosity and morphology were investigated by differential scanning calorimetry (DSC), Brabender amylogram, and X-ray diffractograms and scanning microscopy (SEM), respectively. These results indicated that Japanese pueraria root starch with low amylose content (19.44%) gave low gelatinization temperature (62.24℃), and Taiwanese pueraria root starch with the highest amylose content (24.34%) had the highest gelatinization temperature (74.21℃). Brabender viscograms showed that Taiwanese pueraria root starch had higher viscosity (549 B. U.) while Chinese pueraria root starch had lower viscosity (338 B. U.). The X-ray diffraction patterns indicated that crystals of the Taiwanese, Japanese and Chinese pueraria root starches belong to type A, C and Ca, respectively. SEM revealed the morphology of Taiwanese, Japanese and Chinese pueraria root starch granules are spherical, hemispherical and polygonal. Furthermore, the amylose content not only had significant positive correlation (p＜0.05) with setback viscosity, but also had significant negative correlation (p＜0.05) with gel strength, phosphorus content and transmittance of pueraria root starches.

關鍵字

葛根澱粉 ； 理化特性 ； 成糊行為

並列摘要

Physicochemical properties of three varieties of pueraria root starches from Taiwan, Japan and China were studied here. Not only swelling and solubility patterns, phosphorus content, transmittance, and gel consistency were measured, but also gelatination, viscosity and morphology were investigated by differential scanning calorimetry (DSC), Brabender amylogram, and X-ray diffractograms and scanning microscopy (SEM), respectively. These results indicated that Japanese pueraria root starch with low amylose content (19.44%) gave low gelatinization temperature (62.24℃), and Taiwanese pueraria root starch with the highest amylose content (24.34%) had the highest gelatinization temperature (74.21℃). Brabender viscograms showed that Taiwanese pueraria root starch had higher viscosity (549 B. U.) while Chinese pueraria root starch had lower viscosity (338 B. U.). The X-ray diffraction patterns indicated that crystals of the Taiwanese, Japanese and Chinese pueraria root starches belong to type A, C and Ca, respectively. SEM revealed the morphology of Taiwanese, Japanese and Chinese pueraria root starch granules are spherical, hemispherical and polygonal. Furthermore, the amylose content not only had significant positive correlation (p＜0.05) with setback viscosity, but also had significant negative correlation (p＜0.05) with gel strength, phosphorus content and transmittance of pueraria root starches.

並列關鍵字

Pueraria root starch ； Physicochemical properties ； Pasting behavior