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Physicochemical Properties of Starch Separated from Lily Scales by Varieties
Author(s) -
Kang Myunghwa,
Joung Yongmyeon,
Park Soojin,
Kim Mihye
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1081-b
In this study we measured the content of such substances in the bulbs of L. davidii, L. lancifolium, L. longiflorum, and L. xforolongi and the yield, gelatinization temperature, particle size, X‐ray diffraction pattern, and structure (through an electron microscope) of starch separated from the bulbs of each variety; and analyzed the sugar factors such as total sugar, free sugar, and reducing sugar to examine their properties. According to the results, the water content was higher in order of L. lancifolium, L. longiflorum, L. xformolongi, and L. davidii; and the ash content was higher in order of L. longiflorum, L. davidii, L. lancifolium, and L. xformolongi. However, with regard to the content of crude protein and lipid, there were no significant differences among those varieties. The content of reducing sugar was highest in L. xformolongi followed in order by L. davidii, L. lancifolium, L. longiflorum; and the highest total sugar content was observed in L. longiflorum followed in order by L. davidii, L. lancifolium, and L. xformolongi. The particles of starch are shaped like eggs; and its X‐ray pattern is similar to that of A or C type. A high amylose content of 98% or more makes it different from waxy starch. Starch gelatinization showed wide temperature ranges of 42.55–15.68¡É for L. longiflorum, 33.39–151.6 ¡É for L. lancifolium, 53.86–160.60¡É for L. xformolongi, and 34.11–149.13¡É for L. davidii. The measured lowest and highest values of gelatinization enthalpy (¡âH(J/g)) were 183.52¡âH(J/g) for L. lancifolium and 284.89(¡âH(J/g) for L. longiflorum, respectively.