Studies on the physicochemical,morphological, thermal and crystalline properties of starches separated from different Dioscorea opposita cultivars |
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| Authors: | Wang Shujun Gao Wenyuan Liu Hongyan Chen Haixia Yu Jiugao Xiao Peigen |
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| Affiliation: | 1. The College of Pharmaceutical Science and Biotechnology, Tianjin University, Tianjin 300072, China;2. Henan Agricultural Academy of Sciences, Henan province, 350002, China;3. The College of Science, Tianjin University, Tianjin 300072, China;4. Institute of Medicinal Plant, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100094, China |
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| Abstract: | The physicochemical, morphological, thermal and crystal properties of the starches separated from four different Dioscorea opposita Thunb. cultivars (Taigu, Ribenbai, Wenxi and Zhongbowen) were studied. Amylose contents of D. opposita Thunb. starches from different cultivars ranged from 21.17% to 25.00%. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round or oval to elliptic or caky. The surface of the starch granules appeared to be smooth without any fissures. The average particle diameter of starches from different D. opposita Thunb. cultivars ranged from 25.90 to 28.06 μm. The transition temperatures (To, Tp and Tc) and enthalpy of gelatinization (ΔHgel) were determined using differential scanning calorimetry (DSC). To, Tp, Tc and ΔHgel of D. opposita Thunb. starches ranged from 73.1 to 73.9, 77.6 to 80.4, 82.1 to 85.9 °C and 6.548 to 12.13 J/g, respectively. The crystal type of starches separated from different D. opposita Thunb. cultivars was a typical C-type pattern. The relative degree of crystallinity of the four D. opposita Thunb. cultivars starches were about 38.79%, 39.88%, 41.67% and 49.03%, respectively. |
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| Keywords: | Dioscorea opposita Thunb. Starch Physicochemical Morphological Thermal Crystallinity |
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