从智利种植的马铃薯中分离出的淀粉:表征和纳米颗粒制备

IF 2.3 3区 农林科学 Q1 AGRONOMY Potato Research Pub Date : 2024-01-13 DOI:10.1007/s11540-023-09688-8
Constanza Sabando, Natalia Pettinelli, Rebeca Bouza, Catalina Muñoz, Brayan Miranda, Mayelí Moreno, Walther Ide, Mónica Pérez-Rivera, Carolina Gómez-Gaete, Alain Dufresne, Anayansi Estrada-Monje, Saddys Rodríguez-Llamazares, Johanna Castaño
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引用次数: 0

摘要

智利最广泛种植的马铃薯品种是巴塔哥尼亚和阿斯特里克斯。然而,有关从这些马铃薯中分离出的淀粉的物理化学特性的信息却很少。在这项研究中,从 Patagonia 和 Asterix 这两个马铃薯品种中分离出了淀粉并对其进行了表征。此外,还对利用闪速纳米沉淀法从这些马铃薯品种中制备淀粉纳米粒子进行了探索性研究。报告了淀粉的形态(扫描电子显微镜和光学显微镜)、结晶度(X 射线衍射)、热学(差示扫描量热仪)、流变学(快速粘度分析仪)和水合特性。通过湿磨法从巴塔哥尼亚马铃薯(PPS)和阿斯特里克斯马铃薯(APS)中分离出了淀粉。按鲜重计算,PPS 和 APS 的淀粉含量相似,约为 15%。智利马铃薯淀粉的颗粒大小呈单峰分布,范围在 10-90 微米之间。APS 和 PPS 的直链淀粉含量分别为 23.8% 和 25.3%,属于正常淀粉。APS 和 PPS 的糊化温度和热焓分别为 58.6 和 60.1 °C,15.5 和 17.8 焦耳/克。智利马铃薯淀粉的糊化参数存在显著差异;PPS 的快速粘度分析仪糊化曲线显示出较大的粘度峰值,而 APS 没有显示出明显的粘度峰值。APS 的糊化曲线是汤和调味汁等食品所需要的。采用闪速纳米沉淀法从智利马铃薯淀粉中制备了球形纳米颗粒,使用了两种微混合器装置:封闭式撞击喷射混合器和多入口涡流混合器。马铃薯纳米颗粒的粒径取决于微搅拌器装置,使用封闭式撞击喷射搅拌器时获得的粒径最小(100 nm)。从智利马铃薯淀粉中提取的纳米颗粒是营养保健品、食品和制药领域的潜在原料。
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Starches Isolated from Potatoes Grown in Chile: Characterisation and Nanoparticle Preparation

The most widely cultivated varieties of potato in Chile are Patagonia and Asterix. However, there is scarce information about the physical–chemical characteristics of starches isolated from these potatoes. In this study, the starches from two potato varieties, Patagonia and Asterix, were isolated and characterised. In addition, an exploratory study of the preparation of starch nanoparticles from these potato varieties by the flash nanoprecipitation method was performed. The morphology (scanning electron microscopy and optical microscopy), crystallinity (X-ray diffraction), thermal (differential scanning calorimetry), rheological (rapid visco analyser) and hydration properties are reported. Starches from Patagonia potato (PPS) and Asterix potato (APS) were isolated by the wet milling method. PPS and APS had similar starch content on fresh weight basis, around 15%. The granule particle sizes of Chilean potato starches showed a unimodal distribution, in the range of 10–90 µm. Amylose content varied between 23.8 and 25.3% for APS and PPS, respectively, making them normal starches. Gelatinisation temperature and enthalpy were 58.6 and 60.1 °C and 15.5 and 17.8 J/g for APS and PPS, respectively. Significant differences were obtained in the pasting parameters of Chilean potato starches; the rapid visco analyser pasting profiles of PPS exhibited a large viscosity peak and APS did not show a distinctive viscosity peak. The pasting profiles of APS are required for food products such as soups and sauces. Spherical nanoparticles were prepared from the Chilean potato starches by flash nanoprecipitation method using two micromixer devices: confined impinging jet mixer and multi-inlet vortex mixer. The size of potato nanoparticles depended on micromixer device, and the lowest particle size (100 nm) was obtained when the confined impinging jet mixer was used. The nanoparticles from Chilean potato starches are potential raw materials for the nutraceutical, food and pharmaceutical fields.

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来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
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