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Comparison of starches separated from different Dioscorea bulbifera Linn. cultivars
Author(s) -
Jiang Qianqian,
Gao Wenyuan,
Li Xia,
Wang Haiyang,
Xia Yuzhuo,
Xiao Peigen
Publication year - 2012
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.201100202
Subject(s) - amylose , crystallinity , rhizome , starch , cultivar , chemistry , solubility , swelling , food science , botany , dioscorea , materials science , crystallography , biology , organic chemistry , medicine , alternative medicine , pathology , composite material
The physico‐chemical, morphological, thermal, and crystal properties of the starches separated from three different rhizomes of Dioscorea bulbifera Linn. (D.BLH, Hubei; D.BLG1, Guangxitianlin; D.BLG2, Guangxiyulin) were studied and compared. A light microscopic technique was applied in order to quantify the integrity and shape of the starch granules after isolation. Amylose contents of different cultivars were in the range of 12.18–14.34%. Moisture content, ash content, swelling power, solubility, water‐binding capacity, and protein content of starches also differed significantly. The three different D. bulbifera starches all showed a typical C‐type pattern with crystallinity 45.36, 27.10, and 53.04%, corresponding to D.BLH, D.BLG1, and D.BLG2, respectively. The starch separated from the three starches above showed gelatinization range of 10.09, 11.55, and 7.26°C, corresponding to D.BLH, D.BLG1, and D.BLG2. The enthalpy of gelatinization (Δ H gel ) ranged from 1.28 to 3.11 J/g. Correlation analysis displayed that amylose content and relative crystallinity values were important in determining thermal starches.