Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars |
| |
| Authors: | Wang Shujun Liu Hongyan Gao Wenyuan Chen Haixia Yu Jiugao Xiao Peigen |
| |
| Affiliation: | 1. The College of Pharmaceutical Science and Biotechnology, Tianjin University, Tianjin 300072, China;2. The College of Science, Tianjin University, Tianjin 300072, China;3. Henan Agricultural Academy of Sciences, Henan province, 350002, China;4. Institute of Medicinal Plant, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100094, China |
| |
| Abstract: | The starches separated from four different Dioscorea opposita Thunb. cultivars were investigated for morphological, thermal, crystal, and physicochemical properties, such as amylose content, swelling power, solubility and water-binding capacity properties. Amylose content of D. oppositastarches from different cultivars ranged from 20.74% to 25.94%. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round to oval or elliptic. The mean particle diameter of starches ranged from 23.39 to 26.87 μm. The transition temperatures (To, Tp and Tc) and enthalpy of gelatinization (ΔHgel) were determined using differential scanning calorimetry (DSC). To, Tp and Tc varied from 73.6 to 74.8, 78.8 to 81.0, and 83.3 to 87.2 °C, respectively. D. opposita cv. Jinchengerhao starch showed the highest ΔHgel values (12.48 J/g) while D. opposita cv. Baiyu starch showed the lowest values (8.413 J/g). The crystal type of starches separated from different D. opposita cultivars was a typical CB-type pattern. The degrees of crystallinity of the four D. opposita cultivars starches were about 50.52%, 32.99%, 33.57% and 36.16%, respectively. |
| |
| Keywords: | Dioscorea opposita Thunb. Starch Morphology Thermal Crystallinity Amylose content |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
