| Abstract: | Starch isolated from fern rhizome was studied for physicochemical and functional properties. The recrystallization method was used for separation and purification of AM and AP from the starches. The fern rhizome starch contained 25.38 ± 0.40% AM. XRD studies showed that fern rhizome starch exhibited a C‐type diffraction pattern. SEM showed that granule shape was oval mostly, and the size ranged from 7 to 28 µm. The gelatinization temperature was from 58.94 ± 0.11°C to 71.73 ± 0.22°C, and the melting enthalpy was 12.86 ± 0.53 J/g. According to the viscosity measurement with Brabender viscograph, fern rhizome starch presented higher peak viscosity, which showed that it had more swelling power. Compared with corn and potato starches, fern rhizome starch had a lower transparency. The RS in the fern rhizome starch vermicelli prepared with extrusion method was around 10.49 ± 0.46%. |
