Ahipa is a gluten‐free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR‐FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18–20 µg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein enrichment did not modify gelatinisation onset and peak temperatures but reduced the gelatinisation enthalpy of ahipa starch. Enriched starches produced less‐rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten‐free ingredients by an easy, low‐cost process.

中文翻译：

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根腐病菌根中富含蛋白质和酚类物质的根淀粉，可作为烘焙食品的无麸质成分

Ahipa是不含麸质的淀粉根，带有酚类，蛋白质含量约为9％db。Ahipa蛋白是水溶性的，因此在淀粉提取过程中会丢失。这项工作的目的是通过等电点（pI）沉淀回收Ahipa蛋白，以丰富Ahipa和木薯淀粉。两种富集的淀粉的蛋白质含量均为〜2％，并且它们的ATR-FTIR光谱显示了Ahipa蛋白的条带特征。富含淀粉的淀粉还含有浓度为18–20 µg GAE / g的酚类。富集降低了白度指数，但仍高于90。蛋白富集并没有改变糊化的开始和峰值温度，但降低了Ahipa淀粉的糊化焓。富含淀粉的面包比本地生产的面包更不硬，面包屑中的肺泡更小，分布更均匀，比面包皮更黑。通过简单，低成本的方法将淀粉浆酸化为Ahipa蛋白的pI，可得到新颖的无麸质成分。