| In recent years, as people more and more attention to the health benefits of edible starch, and the rising demand both domestic and abroad, the edible starch has huge potential for development, and the market prospect is very broad. Edible starch, with its many excellent functional properties, will play a huge role in the field of healthy and nutritional foods. As a functional ingredient, the edible starch has huge potential for used in medicine, feed and other related industries. Therefore, the deep research and utilization of edible starch will not only bring greater economic benefits, but also significant social benefits.In this paper, the common 19 kinds of edible starch as raw material, it has done a detailed study on the following aspects, mainly including particle structure, basic features and adulteration detection methods. The main findings of this paper are as follows:By scanning electron micrographs of starch, we found that starch from different sources have their own special particle morphology, 19 kinds of starch roughly divided into five categories, namely bar-type(lotus, semen euryales and chinese yam starch), flat round type(kudzuvine root, konjac, mung beans, wheat, lotus seed starch), heart-shaped or oval(canna starch), spherical(almonds, barley, fleeceflower, sweet potato, cassava and papaya starch), irregular polyhedron type(corn, potatoes, poria and lily starch), it can provide a reference for qualitative analysis of starch adulteration identification depending on the difference of the starch granule morphology. The X-ray diffraction patterns shows that it can clearly distinguish the crystal forms of 19 kinds of starch, there are A-type(wheat, poria, corn, lily, mung beans, sweet potatoes, cassava, fleeceflower, konjac, kudzuvine root, papaya, almonds, barley and lotus seed starch), B-type(potato and canna starch), C-type(semen euryales, lotus root, chinese yam starch), which breeds have more A-type starch granules. The results of particle size distribution measurement show that it has significant difference in the particle size with the different starch sources, which the volume fraction of canna starch, yam starch, lotus starch and kudzuvine starch are less than 1%, and there did not detect large particles(> 30μm) exists in almond starch, poria starch, kudzuvine root starch, papaya starch and lotus seed starch.By studying the physicochemical properties of 19 kinds of edible starch, the results show that the temperature of chinese yam starch pasting up to 84.70 ℃; and the solubility and swelling power of 19 kinds of starch are increasing with the temperature rises; the freeze-thaw stability of canna starch and wheat starch is stronger than others, but drainage rate is small, were 8.27%, 11.46% relatively; the light transmission rate of mung bean starch, lotus root starch, potato starch and canna starch reaches more than 80%; significantly higher than other starch varieties; the results of sedimentation volume shows, the seven kinds of starch paste products including barley, fleeceflower, kudzuvine root, konjac, cassava, poria and almonds starch can be preserved for a long time, and the quality will not change much; kudzuvine starch, fleeceflower starch, barley starch and cassava starch cotain more than 60% rapidly digested starch, indicating that the four kinds of starch are easily digested.It used three methods to do the detection and analysis of adulterated starch, including the method of particle size distribution, rapid viscosity analysis and the method of near infrared spectroscopy, the results show that these three methods are able to detect adulteration ratio of corn starch. Best modeling parameters which uses near-infrared spectroscopy as follows: no scattering processing method(None), the first derivative of the mathematical method, spectral interval of derivative processing for 4nm, one smooth spectral interval point for 4nm, and don’t do the second smoothing processing, and use the method of partial least squares(PLS) to regression analysis. |
PDF Full Text Request