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Untraditional source of starches – rhizome of Dioscorea nipponica Makino. from different geographical origins
Author(s) -
Jiang Qianqian,
Gao Wenyuan,
Shi Yanpeng,
Li Xia,
Xia Yuzhuo,
Xiao Peigen
Publication year - 2013
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.201200173
Subject(s) - amylose , starch , rhizome , chemistry , food science , swelling , dioscorea , botany , biology , materials science , composite material , medicine , alternative medicine , pathology
Different sources of Dioscorea nipponica Makino. were collected from different regions, Funiu, Qingyuan, and Yichun. Starches isolated from the three sources were studied regarding their morphological, physicochemical, and thermal properties. Funiu and Qingyuan starches have larger granules than Yichun starch. The swelling power (85–95°C), solubility (85–95°C), amylose leaching, moisture content, protein content, and starch content were found to be higher compared to the Yichun starch. However, the Yichun starch displayed much higher gelatinization temperatures and enthalpy of gelatinization (Δ H gel ) (1.69 J/g), meanwhile Funiu starch presented the lowest values (0.55 J/g). T o , T p , and T c values varied from 68.41 to 71.96°C, 73.83 to 77.76°C, and 78.92 to 82.52°C, respectively. Funiu starch with higher digestibility was more susceptible to in vitro starch digestibility than Qingyuan and Yichun starches after 40–180 min, which provided more information about the starch nutritional component.