Genetic variation in thermal properties and gel texture of Amaranthus starch
2000
Corke, Harold | Huaixiang Wu(University of Hong Kong (Hong Kong). Department of Botany. Cereal Science Laboratory)
Grain Amaranthus has high potential as a source of specially starch with specific functional properties. In addition, the development of high-quality food products from Amaranthus necessitates control of the physical behavior of its starch. We isolated starches from 92 genotypes of 9 Amaranthus species and 31 cultivated Amaramthus genotypes, and tested their physical and functional properties. Starch gels were stored at 4 deg C for 1 and 7 days, then hardness, cohesiveness, and adhesiveness were measured. Apparent amylose content was determined. Thermal properties including gelatinization onset-To, peak-Tp and completion-Tc, and enthalpy (delta H) were measured. A wide range was found in the properties tested among Amaranthus species and among genotypes with the same species. Starch of cultivated genotypes had lower Tp and higher delta H than non-cultivated genotypes, the starch pastes of cultivated genotypes were more stable during cold storage. The interrelationships of functional and thermal properties of Amaranthus starch were analyzed. Compared to the reference maize, rice, potato and wheat starches, Amaranthus starch tended to have higher Tp and delta H, and Amaranthus starch gels were more resistant to cold storage. The wide genetic diversity necessitates specific choices for specific uses.
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