Characterizations of starches isolated from five different Dioscorea L. species

Jiang, Qianqian; Gao, Wenyuan; Li, Xia; Xia, Yuzhuo; Wang, Haiyang; Wu, Shaoteng; Huang, Luqi; Liu, Changxiao; Xiao, Pei‐Gen

doi:10.1016/j.foodhyd.2012.01.011

Cited by 77 publications

(92 citation statements)

References 29 publications

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“…As shown in Table 2. However, a research carried out by Jiang et al (2012) on the T o of D. opposita starch was not consistent with the result discovered by Shujun et al (2006), where they obtained the lowest T o (68.1 o C) among of all species. For T p and T c starch extracted from D. hispida were also in ranged as reported for Dioscorea species, between 74.33-81.5°C (T p ) while 77.05 -92.03°C (T c ) respectively.…”

Section: Physicochemical Analysismentioning

confidence: 54%

“…However in comparison with other Dioscorea species, ∆H gel value for D. hispida was 4.12 Jg -1 which considered low. It was also observed that, the differences in gelatinization temperature attributed by amylose content, size, shape, distribution and water binding capacity of starch granule as well as their internal arrangement (Jiang et al, 2012). The results discussed above were also supported by the percentage of WBC.…”

Section: Physicochemical Analysismentioning

confidence: 61%

“…It was found that the D. hispida starch content was about 11.46 ± 0.08% which was much lower than that reported by Jiang et al (2012). Moreover, in comparison with other species, their moisture content and water binding capacity (WBC) were also low with 107% and 249% respectively (Table 1).…”

Section: Physicochemical Analysismentioning

confidence: 67%

“…The solubility and swelling power of starch were determined by heating 1% aqueous suspension of starch in a water bath at 65°C, 75°C, 85°C and 95°C for 30 minutes (Jiang et al, 2012;Riley et al, 2006). Samples were cooled until it reached at room temperature; the suspension was then centrifuged at 3000 rpm for 15 minutes.…”

Section: Solubility and Swelling Power Of Starchmentioning

confidence: 99%

“…In the same year, Shujun et al (2006) claimed that they observed three irregular shapes of D. opposita starch; oval, cake-shaped and ground granules. In their latest study Jiang et al (2012) proposed that the Dioscorea species played a vital role in producing the final shapes of that particular starch (Table 3). On the other hand it also depends on the biochemistry of the chloroplast, amyloplast including the physiology of the plant.…”

Section: Physicochemical Analysismentioning

confidence: 99%

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Physicochemical characterization of starch extracted from Malaysian wild yam<br>(Dioscorea hispida Dennst.)

Ashri

Yusof

Jamil

et al. 2014

Emir. J. Food Agric

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Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (∆Hgel) was 4.12 Jg -1 . This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.

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Section: Physicochemical Analysismentioning

confidence: 54%

Section: Physicochemical Analysismentioning

confidence: 61%

Section: Physicochemical Analysismentioning

confidence: 67%

Section: Solubility and Swelling Power Of Starchmentioning

confidence: 99%

Section: Physicochemical Analysismentioning

confidence: 99%

See 3 more Smart Citations

Physicochemical characterization of starch extracted from Malaysian wild yam<br>(Dioscorea hispida Dennst.)

Ashri

Yusof

Jamil

et al. 2014

Emir. J. Food Agric

View full text Add to dashboard Cite

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Dioscoreae Rhizoma starch improves chronic diarrhea by regulating the gut microbiotas and fecal metabolome in rats

Zhang

Wang

et al. 2023

Food Science & Nutrition

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Chinese yam (Dioscorea opposite Thunb.) has been used as food and medicine to treat diarrhea for thousands of years. This article aimed to elucidate the potential mechanism of Dioscoreae Rhizoma starch in alleviating chronic diarrhea induced by rhubarb based on gut microbiotas and fecal metabolome. The administration of the Dioscoreae Rhizoma aqueous extracts, crude polysaccharides, and starch could improve diarrhea and alleviate intestinal injury in chronic diarrhea rats. The Dioscoreae Rhizoma starch displayed the most apparent effect on regulating intestinal microbiotas by increasing the abundance and diversity of microbiotas. At the genus level, there were 17 changed intestinal microbiotas in model rats, and the treatment with Dioscoreae Rhizoma starch regulated 11 microbiotas. Metabolomics analysis revealed that Dioscoreae Rhizoma starch could regulate abnormal fecal metabolites to alleviate diarrhea, and these metabolites are involved in phenylalanine, tyrosine, and tryptophan biosynthesis; tyrosine metabolism; vitamin B6 metabolism; and purine metabolism. This study will contribute to the further research and development of Dioscoreae Rhizoma starch.

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Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type‐2

Guo,

Zheng,

Zeng

et al. 2023

J Sci Food Agric

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BACKGROUNDChestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi‐scale structural characteristics were characterized. The relationship between structure and functional properties was clarified.RESULTSIn the varieties that were studied, the pasting temperature of CS was in the range of 67.2–75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17–28.78% and 61.19–76.10%, respectively. Chestnut starch from north‐eastern China exhibited the highest RS content of 74.43–76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability.CONCLUSIONOverall, this study clarified the relationship between the functional properties and the multi‐scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.

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Characterizations of starches isolated from five different Dioscorea L. species

Cited by 77 publications

References 29 publications

Physicochemical characterization of starch extracted from Malaysian wild yam<br>(Dioscorea hispida Dennst.)

Physicochemical characterization of starch extracted from Malaysian wild yam<br>(Dioscorea hispida Dennst.)

Dioscoreae Rhizoma starch improves chronic diarrhea by regulating the gut microbiotas and fecal metabolome in rats

Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type‐2

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