两个木薯品种改性木薯粉(MOCAF)淀粉的动态流变学、热学和结构特性

Nurud Diniyah, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, Achmad Subagio
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引用次数: 0

摘要

本研究的目的是研究印度尼西亚两种不同地方木薯品种的改性木薯粉在不同发酵时间下淀粉性质的变化,提供淀粉分子的结构信息,并表征其动态流变学和热性质。还对木薯品种的抗性淀粉、非抗性淀粉和总淀粉水平进行了评价。比较了不同发酵时间(0、12、24小时)后,Cimanggu和Kaspro木薯(印尼当地木薯品种)淀粉特性的变化。改性木薯粉淀粉的性质受发酵时间的影响,但两种木薯品种表现出相同的一般特征。抗性淀粉、非抗性淀粉和总淀粉含量分别为33.28% ~ 51.74%、20.51% ~ 23.72%和53.81% ~ 72.25% (g/100 g干样)。未发酵样品的淀粉颗粒为椭圆形、多边形和圆形;然而,在发酵过程中,淀粉颗粒变得更加多孔,并出现各种大小的裂缝。两个品种淀粉的起始温度为67.85 ~ 70.17℃,峰值温度为69.33 ~ 71.62℃,结束温度为68.62 ~ 70.95℃,焓值为1.25 ~ 1.74 mJ/mg。
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Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava
The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg.
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