Characterization of Starch from Tubers of Yam Bean (Pachyrhizus ahipa)
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- 作者：Jane L. Forsyth ; Steve G. Ring ; Timothy R. Noel ; Roger Parker ; Paul Cairns ; Kim Findlay ; and Peter R. Shewry
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：January 16, 2002
- 年：2002
- 卷：50
- 期：2
- 页码：361 - 367
- 全文大小：293K
- 年卷期：v.50,no.2(January 16, 2002)
- ISSN：1520-5118
文摘
Detailed studies of the starch present in tubers of six accessions of Pachyrhizus ahipa (ahipa) havebeen carried out using starches from tubers of P. erosus (Mexican yam bean) and seeds of ahipaand wheat for comparison. Starch accounted for 56-58% of the tuber dry weight with granulesoccurring in a range of geometric forms and in sizes from below 5 
m to about 35 m (mean about10 m in all accessions except two). The amylose content ranged from 11.6 to 16.8% comparedwith 16.9% in P. erosus tubers and over 23% in the seed starches. X- ray diffraction analysis showedA-type or CA-type diffraction patterns. The chain-length distribution of the amylopectin after enzymedebranching showed a peak at DP11 similar to that of wheat starch, but had a less marked shoulderat DP 21-22 and contained a higher proportion of longer chains. Differential scanning calorimitryshowed an endothermic peak corresponding to gelatinization with Tmax ranging from 59 to 63 
C,which was similar to the Tmax of wheat (about 64 C). The composition of the ahipa starch may meanthat it is suitable for food applications that require low amylose content and low retrogradation afterprocessing.Keywords: Storage tubers; yam bean; Pachyrhizus; food processing
m to about 35 m (mean about10 m in all accessions except two). The amylose content ranged from 11.6 to 16.8% comparedwith 16.9% in P. erosus tubers and over 23% in the seed starches. X- ray diffraction analysis showedA-type or CA-type diffraction patterns. The chain-length distribution of the amylopectin after enzymedebranching showed a peak at DP11 similar to that of wheat starch, but had a less marked shoulderat DP 21-22 and contained a higher proportion of longer chains. Differential scanning calorimitryshowed an endothermic peak corresponding to gelatinization with Tmax ranging from 59 to 63 C,which was similar to the Tmax of wheat (about 64 C). The composition of the ahipa starch may meanthat it is suitable for food applications that require low amylose content and low retrogradation afterprocessing.Keywords: Storage tubers; yam bean; Pachyrhizus; food processing