文献类型： 外文期刊
作者： Li, Bo 1 ; Zhang, Yutong 1 ; Zhang, Yayuan 4 ; Zhang, Yanjun 1 ; Xu, Fei 1 ; Zhu, Kexue 1 ; Huang, Chongxing 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530003, Guangxi, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China
4.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Peoples R China
关键词： Physicochemical property; Pouteria campechiana pulp starch; Pouteria campechiana seed starch; Principal component analysis
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2021 年 120 卷
页码：
收录情况： SCI
摘要： The starch isolated from Pouteria campechiana seeds and pulp is the novel underutilized tropical fruit resource. Pouteria campechiana seed starch (PCSS) had higher amylose content (33.65%), peak viscosity (PV) (4612 cP), breakdown viscosity (BDV) (1993 cP), pasting temperature (Tp) (74.45 degrees C), gelatinization enthalpy (Delta H) (11.06 J/g), gel adhesiveness (-5.15 g-s), relative crystallinity (Rc) (22.68%), and short-range molecular order (0.740) than Pouteria campechiana pulp starch (PCPS) (16.63%, 4288 cP, 544 cP, 70.95 degrees C, 8.43 J/g, 10.22 g-s, 17.65%, and 0.675, respectively). Contrastingly, PCSS had lower final viscosity (FV) (3651 cP), setback viscosity (SBV) (1032 cP), gel hardness (173.69 g), water absorption capacity (WAC) (95.21%), and average particle size (7.26 mu m) than PCPS (5763 cP, 2019 cP, 243.39 g, 122.86%, and 9.21 mu m, respectively). PCSS and PCPS had A-type crystalline structures. A principal component analysis disclosed significantly positive correlations between 1047/1,022, amylose, Rc, Tp, Delta H, and Pt (p < 0.05). Porosity, PV, BDV, FV, gel adhesiveness, gel hardness, and WAC were significantly positively correlated with particle size and SBV whereas 1047/1,022, amylose, Rc, Tp, Pt, and Delta H were significantly negatively correlated with these parameters (p < 0.05). Thus, a theoretical reference for further empirical investigations into P. campechiana fruit and seed starch applications in the food industry has been provided.
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