Some Properties of Starch Isolated from   Radix Cynanchi bungei | Zendy

Song ZhiGang | Zendy; Wang JianHua | Zendy; Wang HanZhong | Zendy; Zhao AiHong | Zendy; Liu ChunXiao | Zendy; Tian JiChun | Zendy

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Some Properties of Starch Isolated from Radix Cynanchi bungei

Author(s) -

Song ZhiGang,

Wang JianHua,

Wang HanZhong,

Zhao AiHong,

Liu ChunXiao,

Tian JiChun

Publication year - 2006

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.200500443

Subject(s) - starch , amylose , potato starch , scanning electron microscope , materials science , food science , granule (geology) , chemistry , composite material

The physicochemical and scanning electron micrograph characteristics of Radix Cynanchi bungei (RCb) starch were investigated. RCb starch presented an apparent amylose content of 20.1%, less than that of potato starch (23.6%), with a granule size ranging from 5 to 15 μm with round, spherical and polygonal shapes and B‐type X‐ray diffraction pattern. The RVA pasting properties of RCb starch were similar to those of potato starch, with pasting temperature of 60.8°C, lower than that of potato starch (64.3°C). The gelatinization parameters of RCb starch were found to be 55.9°C ( T o ), 60.0°C ( T p ), 66.6°C ( T C ) and 13.2 J/g (Δ H ) while those of potato starch were 58.9°C, 63.5°C, 68.6°C and 13.2 J/g. Both RCb and potato starch pastes behaved as high shear‐thinning liquids. RCb starch pastes had lower apparent viscosity than potato starch pastes at the same shear rate.

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