Progress on the structural and physicochemical properties of sand rice （ Agriophyllum squarrosum ） starch

doi:10.7522/j.issn.1000-694X.2022.00087

Journal of Desert Research ›› 2023, Vol. 43 ›› Issue (1): 58-65.DOI: 10.7522/j.issn.1000-694X.2022.00087

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Progress on the structural and physicochemical properties of sand rice （ Agriophyllum squarrosum ） starch

Lu Yang¹(), Xin Liu¹, Changcheng Zhao¹, Qiaozhen Kang¹, Jike Lu¹, Pengshan Zhao²()

^1.School of Life Sciences，Zhengzhou University，Zhengzhou 450001，China
^2.Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions，Northwest Institute of Eco-Environment and Resources，Chinese Academy of Sciences，Lanzhou 730000，China

Received:2022-03-24 Revised:2022-05-30 Online:2023-01-20 Published:2023-01-17
Contact: Pengshan Zhao

Abstract

Abstract:

Agriophyllum squarrosum is a future crop belonging to Chenopodioideae Amaranthaceae. The seeds of A. squarrosum， also known as sand rice， contain rich nutrients， including protein， essential amino acids， and unsaturated fatty acids. Starch accounts for more than 43.85% of the weight of sand rice， and the starch granule is spherical and smooth， with an average diameter of 1 μm and an A-type crystal structure. The native sand rice starch has high pasting viscosity and gelatinization enthalpy， and good thermal stability. The granules of sand rice starch become coarser after heat-moisture and/or ultrasonic treatments， but still maintain the A-type crystal pattern. Accordingly， the pasting temperatures of the modified sand rice starches are increased， the gelatinization enthalpy values decreased， and the contents of slowly digestible starch and resistant starch increased. This manuscript briefly summarized the structural and physicochemical characteristics and functional properties of the native sand rice starch， as well as its property changes with different processing methods， and provided a theoretical basis for the comprehensive development and utilization of sand rice in food and other industries.

Key words: Agriophyllum squarrosum starch, structure, physicochemical properties, modified treatment

CLC Number:

Q949.81

Lu Yang, Xin Liu, Changcheng Zhao, Qiaozhen Kang, Jike Lu, Pengshan Zhao. Progress on the structural and physicochemical properties of sand rice （ Agriophyllum squarrosum ） starch[J]. Journal of Desert Research, 2023, 43(1): 58-65.

Figures/Tables 4

References 56

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淀粉样品	R_1047/1022	原生淀粉/湿热处理
淀粉样品	R_1047/1022	X-射线模式	结晶度/%
沙米淀粉^{[14,17,27-28]}	0.6360±0.005	A/A	22.00~37.95/38.17±0.25
藜麦淀粉^[15,29-30]	1.0100±0.01	A/A	21.50~43.00/32.31
玉米淀粉^[23,31]	1.0063±0.05	A/A+V	25.26±0.00/28.3±0.01
小麦淀粉^[23,32]	0.8551±0.02	A/A	26.47±0.35/22.16±0.10
马铃薯淀粉^[25,32]	1.3700±0.01	B/A+B	26.86±0.17/12.99±0.72

淀粉样品	R_1047/1022	原生淀粉/湿热处理
淀粉样品	R_1047/1022	X-射线模式	结晶度/%
沙米淀粉^{[14,17,27-28]}	0.6360±0.005	A/A	22.00~37.95/38.17±0.25
藜麦淀粉^[15,29-30]	1.0100±0.01	A/A	21.50~43.00/32.31
玉米淀粉^[23,31]	1.0063±0.05	A/A+V	25.26±0.00/28.3±0.01
小麦淀粉^[23,32]	0.8551±0.02	A/A	26.47±0.35/22.16±0.10
马铃薯淀粉^[25,32]	1.3700±0.01	B/A+B	26.86±0.17/12.99±0.72

淀粉样品	原生淀粉/湿热处理
淀粉样品	峰值黏度/（mPa·s）	最终黏度/（mPa·s）	崩解值/（mPa·s）	回生值/（mPa·s）	糊化温度/℃
沙米淀粉^[27]	2 543±36/1 846±8	3 998±27/3 674±35	868±94/173±48	2 400±48/2 002±57	46.98±0.49/50.70±0.73
藜麦淀粉^[34]	3 756±5/3 748±9	4 049±5/3 289±5	1 064±11/633±14	869±6/606±21	60.30±0.40/75.05±0.83
小麦淀粉^[32]	2 484±25/643±10	3 062±91/850±2	408±11/61±7	986±77/268±1	88.43±0.53/92.45±0.64
马铃薯淀粉^[32]	7 297±37/257±4	2 827±8/366±5	5 688±150/15±1	1 218±105/123±1	67.88±0.40/—
大米^[29]	3 380±14/	3 048±15/	1 626±9/	1 292±10/	79.90±0.30/

淀粉样品	原生淀粉/湿热处理
淀粉样品	峰值黏度/（mPa·s）	最终黏度/（mPa·s）	崩解值/（mPa·s）	回生值/（mPa·s）	糊化温度/℃
沙米淀粉^[27]	2 543±36/1 846±8	3 998±27/3 674±35	868±94/173±48	2 400±48/2 002±57	46.98±0.49/50.70±0.73
藜麦淀粉^[34]	3 756±5/3 748±9	4 049±5/3 289±5	1 064±11/633±14	869±6/606±21	60.30±0.40/75.05±0.83
小麦淀粉^[32]	2 484±25/643±10	3 062±91/850±2	408±11/61±7	986±77/268±1	88.43±0.53/92.45±0.64
马铃薯淀粉^[32]	7 297±37/257±4	2 827±8/366±5	5 688±150/15±1	1 218±105/123±1	67.88±0.40/—
大米^[29]	3 380±14/	3 048±15/	1 626±9/	1 292±10/	79.90±0.30/

淀粉样品	起始温度T₀/℃	峰值温度T_p/℃	终止温度T_c/℃	糊化范围温度（T_c-T₀）/℃	热焓值ΔH/(J·g^-1)
沙米淀粉^[27]	69.77±0.04/72.78±0.04	74.16±0.19/78.20±0.17	92.25±0.42/92.03±0.32	22.48±0.38/19.25±0.28	24.37±0.79/21.08±0.26
藜麦淀粉^[35]	52.65/54.70	58.57/60.75	70.57/66.12	17.92/14.62	2.51/1.43
玉米淀粉^[36]	71.60±0.90/92.20±0.37	77.30±1.10/96.92±0.84	82.11±0.86/103.39±0.65	9.51±0.96/10.19±0.95	10.07±0.67/5.45±0.49
小麦淀粉^[32]	57.69±0.19/60.54±0.11	61.88±0.10/80.62±0.06	67.47±0.53/105.23±0.05	9.78±0.72/44.69±0.06	28.26±0.15/4.66±0.28
马铃薯淀粉^[32]	60.93±0.18/63.55±0.02	64.93±0.06/83.55±0.21	73.19±0.18/97.14±0.11	12.26±0.01/33.59±0.13	18.19±0.07/10.35±0.28

Progress on the structural and physicochemical properties of sand rice （ Agriophyllum squarrosum ） starch

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淀粉样品	膨胀力/（g·g^-1）	溶解度/%	RDS/%	SDS/%	RS/%
沙米淀粉^[27]	13.43±0.75/8.35±0.04	10.00±0.35/2.80±0.20	53.21/44.33±0.15	38.40/40.92±0.55	8.39/14.75±0.40
藜麦淀粉^[35]	13.55±0.02/10.88±0.02	10.14±0.01/6.95±0.01	55.33±0.00/45.58±0.15	35.70±0.07/40.24±0.01	9.44±0.13/13.50±0.08
小麦淀粉^[32]	11.15±0.03/8.30±0.05	14.19±0.04/19.79±0.05	60.57±0.10/33.83±0.14	22.25±0.02/45.61±0.04	17.18±0.11/20.56±0.12
马铃薯淀粉^[32]	25.08±0.19/8.56±0.10	22.47±0.27/9.83±0.14	21.71±0.19/5.46±0.15	2.95±0.03/6.72±0.04	75.34±0.17/87.82±0.19
玉米淀粉^[23]	10.29±0.14/	9.30±0.20/	47.80±0.65/	43.80±0.60/	8.40±0.55/
大米淀粉^[23]	12.30±0.75/	6.77±0.18/	54.40±0.67/	39.50±0.87/	6.10±0.27/

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