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KMID : 1011620200360060546
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 6 p.546 ~ p.553
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Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin
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Lee Joo-Ree
No Jun-Hee
Kim Jae-Suk
Jun Sang-Myung
Shin Mal-Shick
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Abstract
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Purpose: To compare the properties of domestic sweet pumpkin starches, three different varieties were obtained from the Haenamgun Agricultural Technology Center: Boujang, Candy and Dalcomi fruits.
Methods: Starch was purified from the pumpkin fruits by applying the alkaline steeping method, and physicochemical and pasting properties, molecular structure, and digestibility of starches obtained were subsequently investigated.
Results: The apparent amylose content of Boujang, Candy and Dalcomi starches were 30.85, 38.23, and 35.61%, respectively, and the water binding capacity was determined to be highest in the Dalcomi starch. All starches had B type crystallinity, and the granular shapes observed were spherical, polyhedral, and dome shape. The pasting viscosities, peak, trough, final, and breakdown viscosities were significantly different between varieties, but the initial pasting temperature and setback viscosity did not differ. Candy starch had the highest peak and final viscosities, and was highest in onset and peak temperatures; however, the difference obtained between onset and final temperatures was the narrowest. The gelatinization enthalpy was not significantly different among the starches(p<0.05). DP25-36 of amylopectin differed significantly with the varieties. The rapidly digestible starch(RDS), slowly digestible starch(SDS), and resistant starch(RS) were also significantly different with varieties. The SDS of Boujang was 17.64%, whereas SDS of Dalcomi was 1.46%. The highest RS was obtained for Dalcomi starch.
Conclusions: Our results indicate that the high amylose sweet pumpkin starches could be applied as gel forming and resistant starch biomaterials.
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KEYWORD
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Sweet Pumpkin Starch, High Amylose, B Type Crystallinity, Pasting Property, Digestibility
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