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Morphological and physicochemical properties of starches isolated from three taro bulbs
Author(s) -
Zhu Xiaowei,
Cui Wenxue,
Zhang Erjin,
Sheng Jieyue,
Yu Xurun,
Xiong Fei
Publication year - 2018
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.201700168
Subject(s) - colocasia esculenta , starch , araceae , food science , amylase , corm , chemistry , hydrolysis , horticulture , botany , bulb , biology , biochemistry , enzyme
Taro [ Colocasia esculenta (L.) Schott] is an edible underground bulb crop belonging to the family Araceae , and its main component is starch. We systematically studied and compared the morphological and physicochemical characteristics of the starches isolated from bulbs of three taro varieties with high output and quality. Viscosity analysis showed that the starches from Xiangsha and Longxiang displayed the highest and lowest peak, trough, breakdown, and final viscosity, respectively. Xiangsha presented the highest proportion of crystalline region and V‐type single helical components, whereas the opposite was observed in Longxiang. When hydrolyzed by porcine pancreatic α‐amylase, amyloglucosidase, and hydrochloric acid, Longxiang and Xiangsha ultimately presented the highest and lowest hydrolysis degrees, respectively. The results indicate that starches from the three taro bulbs significantly differed in morphological and physicochemical characteristics, and these results may provide valuable information for the exploitation and utilization of taro starch in food and non‐food industries.