海芋
球茎
淀粉
结晶度
直链淀粉
化学
食品科学
植物
生物
结晶学
作者
Xurun Yu,Yumeng Zhang,Liping Ran,Wenyi Lu,Er-Jin Zhang,Fei Xiong
标识
DOI:10.1016/j.ijbiomac.2021.11.147
摘要
The accumulation and physicochemical properties of starch affect the eating quality of taro corm. This study aims to investigate the accumulation, morphology, and physicochemical properties of starch from inner and outer tissues in the top, middle, and basal parts of taro corm. Structural and morphological observations showed that the inner tissues of the taro corm accumulated more starch, and the middle tissue had moderate amylose content and the largest granule diameter. Starch from different tissues exhibited A-type orthorhombic structure and similar nuclear magnetic resonance spectrum. The relative crystallinity of starch in the middle tissue was higher than that in the top and basal tissues. Compared with middle and basal tissues, starch from top tissue showed higher peak viscosity, pasting time, swelling power and solubility. Compared with the top and basal tissues, the middle tissue of taro corm exhibited higher index of eating quality including smell, texture, and total evaluation score. The results indicated that starches in various spatial parts of taro corm exhibit differences in accumulation, morphology, structure and physicochemical properties that lead to diverse eating qualities.
科研通智能强力驱动
Strongly Powered by AbleSci AI