Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues

Brazilian Archives of Biology and Technology

Yugao Wang²  Liming Zhang²  Xinglin Li¹  Wenyuan Gao¹ 

[1] ,Tianjin University of Science and Technology Ministry of Education Key Laboratory of Industrial Microbiology Tianjin,China

关键词: Yam starch;    Yam residue;    Thermal;    Crystallinity;    Pasting property;   

DOI  :  10.1590/S1516-89132011000200004

来源: SciELO

【 摘 要 】

The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme (starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of three starches ranged from 19.47 to 22.17%. The granule surfaces of starch-A and starch-E were as smooth as that of starch-O. The crystalline pattern of the three starches was a C-type. The transition temperatures (To, Tp and Tc) varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30 to 86.65 ºC, respectively. The starch-E showed the highest Δ Hgel, followed by the starch-A, while it was lowest for the starch-O. According to the viscosity measurement, starch-O had the lowest pasting temperature, highest peak viscosity and breakdown viscosity, which were contrary to those of starch-E.

【 授权许可】

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