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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.