Abstract The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature (To) and peak temperature (Tp) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.

中文翻译：

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现有的细胞壁碎片改变了马铃薯淀粉的热特性和水解

摘要 研究了细胞壁碎片对马铃薯淀粉热性能和水解的影响。纯化淀粉和细胞壁碎片淀粉的相对结晶度分别为19.7%和20.7%。带有细胞壁碎片的淀粉的起始温度（To）和峰值温度（Tp）远高于纯化淀粉，而纯化淀粉的△H值（9.5±0.5 J/g）远高于纯化淀粉。含有细胞壁碎片的淀粉 (7.6 ± 0.7 J/g)。此外，还观察到淀粉与细胞壁碎片 (78.8 ± 6.3%) 的平衡水解略低，并且在加热过程中这两个样品之间的不同形态变化也被观察到。