Structure properties of different types root crop starch and their effect on starch noodles qualities

Abstract

Abstract: In order to understand the relationship between starch structure and starch noodle quality, the microstructure, particle size, molecular structure and crystalline structure of tapioca starch (SC9, SC205, LMC), sweet potato starch (XSSP) and yam starch (GY2, SFY, MPY) were studied, and analyses the correlation between structure properties and starch noodle quality. The results showed that the microstructure, particle size, molecular structure and crystalline structure of root crop starch were significantly different, and the particle size, 1045/1022cm-1 ratio and crystallinity of yam starch were all larger than those of tapioca starch and sweet potato starch. Structure properties of starch has significant effects on the quality of the starch noodle, the particle size of starch and the coefficient of expansion of starch noodle rotation radius of significant positive correlation (P < 0.05) , rotation radius (Rg) and starch noodle broken rate extremely significant positive correlation (P < 0.01), and the expansion coefficient of significant positive correlation (P < 0.05), negatively related to the comprehensive evaluation score significantly (P < 0.05), the polydispersity coefficient is negatively related to the starch noodle hardness significantly (P < 0.05), and starch noodle tensile work significant positive correlation (P < 0.05), and the ratio of 1045/1022cm-1 of starch was negatively correlated with the cohesiveness of the starch noodle(P < 0.01).Starch particle size, rotation radius (Rg), polydispersity coefficient, 1045/1022cm-1 ratio and other structural properties have a significant impact on the quality of root crop starch noodle. This study provides a theoretical reference for the selection of raw materials and quality improvement of root crop starch noodle.

Key words: yam starch, crystalline structure, molecular structure, starch noodle quality

CLC Number:

TS235.2

References

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