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Comparative Study on the Structural and Physicochemical Properties of Flour and Starch from Dioscorea opposita Thunb
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作者 曾红亮 黄灿灿 +3 位作者 陈培琳 郑宝东 刘骏 张怡 《Chinese Journal of Structural Chemistry》 SCIE CAS CSCD 2017年第11期1825-1836,共12页
The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total... The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties. 展开更多
关键词 Dioscorea opposita Thunb. flour starch structural characteristics physicochemical properties
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Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour 被引量:18
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作者 Jitranut LEEWATCHARARONGJAROEN Jirarat ANUNTAGOOL 《Rice science》 SCIE CSCD 2016年第5期274-281,共8页
Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-... Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90℃ of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy. 展开更多
关键词 rice flour physicochemical property crystallinity amylose content milling
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