Premium
Studies on the Starches of Dioscorea. D.alata, eatable and D.cinnamomifolia, non eatable
Author(s) -
Rosenthal Feiga R. T.,
Pelegrino Sandra L.,
Corrêa Anna Maria N.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240206
Subject(s) - amylose , dioscorea , chemistry , food science , viscosity , starch , solubility , swelling , materials science , organic chemistry , composite material , medicine , alternative medicine , pathology
The starches of the species of Dioscorea that have been studied are composed of granules of different sizes and shapes. The average iodine affinity is 4.6% so, the amylose content is not very high. The values of the free‐swelling power and solubility and the quick and progressive solubilization in DMSO suggest a heterogeneous structure, with weak linking forces and a low degree of association inside the granules. The Brabender viscosity curves are very similar to the ones of the bread‐fruit starch, exception made to the cold paste viscosity. The properties of the starches of those species of Dioscorea suggest useful applications.