Starch-related structure properties of different root crop starch noodle

ZOU Jin-hao; LI Yan; SU Xiao-jun; LI Qing-ming; LI Wen-jia

doi:10.16210/j.cnki.1007-7561.2020.03.004

Liang you shipin ke-ji (May 2020)

Starch-related structure properties of different root crop starch noodle

ZOU Jin-hao,
LI Yan,
SU Xiao-jun,
LI Qing-ming,
LI Wen-jia

Affiliations

ZOU Jin-hao: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Yan: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
SU Xiao-jun: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, Hunan 410128, China
LI Qing-ming: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, Hunan 410128, China
LI Wen-jia: College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

DOI: https://doi.org/10.16210/j.cnki.1007-7561.2020.03.004
Journal volume & issue: Vol. 28, no. 3
pp. 26 – 30

Abstract

Read online

In order to understand the structure properties of root crop starch noodle, three kinds of tapioca starch noodles (SC9, SC205, LMC), three kinds of yam starch noodles (GY2, SFY, MPY) and one kind of sweet potato starch noodle (XSSP) were used to study the structure properties. The results showed that the color, microstructure and crystallinity of starch noodle exhibited significantly differences among different varieties. XSSP starch noodle had the highest white index, while SFY starch noodle had the lowest white index. The special inner structure of starch noodles was composed of some broken starch granules and some gel-like substances from SEM. Yam starch noodles and sweet potato starch noodles showed a clear starch granule structure. Cassava starch noodles had the highest degree of gelatinization. The crystal structure of starch noodle was damaged, and the ratio of ordered structure to disordered structure of different varieties of root crop starch noodle was significantly different.

Published in Liang you shipin ke-ji

ISSN: 1007-7561 (Print)
Publisher: Academy of National Food and Strategic Reserves Administration
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply
Website: http://lyspkj.ijournal.cn/lyspkj/home

About the journal

Abstract

Keywords