Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species

Li, Kehu; Li, Qingzhu; Jin, Can; Narayanamoorthy, Shwetha; Zhang, Tongze; Sui, Zhongquan; Cai, Youming; Wu, Kao; Zhang, Yongchun; Corke, Harold

doi:10.1016/j.foodchem.2020.126263

Cited by 16 publications

(7 citation statements)

References 29 publications

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“…The pasting properties play a crucial role in defining the quality and utilization of starch for various applications in the industry [ 2 , 12 , 14 ]. The pasting parameters patterns of anchote, potato, and cassava starches are presented in Table 3 and Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

“…In all cases, regardless of cultivar, the TV of anchote starch was much higher than that of CS (796 mPa·s). TV is an important factor for starch processing because it distinguishes the ability of starch to withstand heating and shear stress [ 12 ]. According to Aina et al [ 28 ], starches with high TV would be ideal in applications that require high starch consistency during prolonged cooking.…”

Section: Resultsmentioning

confidence: 99%

“…The gelatinization temperature range (ΔT) of studied anchote starches varied from 6.16 °C (D01S) to 7.59 °C (D24S), while the ranges of the PS (9.74 °C) and CS (16.47 °C) were significantly ( p < 0.05) higher than those for anchote starches. The range between the onset and conclusion temperatures of the gelatinization peak represents the homogeneity degree of crystallites [ 12 ]. Therefore, a higher homogeneity in the anchote starch crystallites can be concluded, while the lowest homogeneity could be expected in CS.…”

Section: Resultsmentioning

confidence: 99%

“…The physicochemical properties of starches obtained from different crops have been reported. For example, a novel annatto seed starch showed promising characteristics compared to commercial corn starch and it can be used in heat sensible foods [ 11 ]; physicochemical properties of ramie starch reveal its potential utilization as a thickening agent, and it can be used alternatively to potato starch in food and non-food industries [ 3 ]; lycoris starches exhibited higher amylose content than common cereal starches, which is its unique characteristic [ 12 ]; the variability in starch granule size, amylose, protein, and lipid contents observed in cassava varieties greatly influences the physicochemical properties of starches [ 13 ], and the variety and relationships obtained between the physicochemical properties of different sweet potato starches predict their potential applications in food and non-food products [ 2 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

Wolde

Emire

Abebe

et al. 2022

Gels

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Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

Wolde

Emire

Abebe

et al. 2022

Gels

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“…Differential scanning calorimetry (Discovery DSC 25, TA Instruments, New Castle, DE, USA) was used to determine the gelatinization and retrogradation properties, including onset (T o ), peak (T p ), conclusion temperatures (T c ), enthalpy of gelatinization (ΔH g ) and retrograded samples (ΔH gr ) as well as retrogradation percentage (R = △H gr /△H g *100%) according to a previous method. [16] The gelatinized starch was stored at 4 °C for 7 days in order to measure retrogradation properties.…”

Section: Gelatinization and Retrogradation Propertiesmentioning

confidence: 99%

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Narayanamoorthy

Zhang

et al. 2021

Starch Stärke

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The starch morphology, granule size distribution, apparent amylose content (AAC), pasting properties, textural properties, gelatinization, and retrogradation of 16 common bean varieties are studied. According to the observed phenotypic data, the genetic diversity and inter-relationships of these starch traits are analyzed. Wide diversity in starch quality traits is observed. Both volume mean diameter and area diameter of starch granules range from 21.6 to 32.3 µm, AAC ranges from 30.6% to 45.7%, and gelatinization temperature (GT) varies from 64.7 °C to 76.8 °C. AAC is not significantly correlated to GT and other gelatinization parameters or to retrogradation parameters, but is significantly positively correlated to hardness, trough viscosity, final viscosity, and setback. Conclusion temperatures (T c ) and enthalpy of gelatinization (𝚫H g ) are significantly negatively correlated to retrogradation percentage. Thus, AAC mainly affects textural and pasting properties, and retrogradation mainly depends on gelatinization (𝚫H g and T c ) rather than AAC. This study provides guidance for the processing and application of these starches.

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Isolation and Characterization of Starch, Cellulose, and Their Nanostructures Obtained from Commelina coelestis Willd Root

García-Guzmán,

Arzate-Vázquez,

Velazquez

et al. 2024

J Polym Environ

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Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species

Cited by 16 publications

References 29 publications

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Isolation and Characterization of Starch, Cellulose, and Their Nanostructures Obtained from Commelina coelestis Willd Root

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