期刊
CARBOHYDRATE POLYMERS
卷 213, 期 -, 页码 79-88出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.02.077
关键词
Sweet potato starch; Molecular structure; Fermentation; Physicochemical properties; Starch modification
资金
- National Natural Science Foundation of China [31601401, 31871837]
- Fundamental Research Funds for the Central Universities [XDJK2019C048]
- Chongqing Science and Technology Commission [cstc2017jcyjAX0430, cstc2015shms-ztzx80006]
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.
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