Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches

Yuan, Yi; Zhang, Liming; Dai, Yujie; Yu, Jianxing

doi:10.1016/j.jfoodeng.2007.02.055

Cited by 96 publications

(66 citation statements)

References 29 publications

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“…The diameter of starch granules ranged from 6 to 15 μm which is considered to be small when compared to other starch types e.g. potato (10-65 μm) (Yuan, Zhang, Dal, & Yu, 2007). Morphological characteristics of starches from different plant sources vary with the genotype.…”

Section: Semmentioning

confidence: 99%

Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Lerdluksamee

Srikaeo

Mir-Tutusaus

et al. 2013

Carbohydrate Polymers

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Flour and starch isolated from the tubers of Scirpus grossus were investigated for their physicochemical properties and starch digestibility. The flour was extracted using two different processes namely peeled and unpeeled processes. Proximate analysis revealed that the flours from both processes contain considerably high total starch, more than 80%, which indicate their potential use as starchy foods. The amylose content of the flours and starches ranged from 29 to 32%. Starch granules of S. grossus were oval in shape with smooth surface and small diameters ranging from 6 to 15 μm. All samples exhibited high swelling pasting behaviors with pasting temperatures ranging from 78 to 79 °C, indicating the strong bonding forces within the granule interiors. Differential scanning calorimetry (DSC) results suggested that the samples gelatinized at temperatures ranging from 71 to 81 °C. In vitro starch digestion assay found that all samples provided the estimated glycaemic index (GI) values of approximately 55 or less. Highlights•The flour and starch of Scirpus grossus have the potential to be used as starchy foods.•Their functional properties have not yet been investigated.•This study determined their physicochemical properties.•The findings here suggested that it could be used in low GI food products.

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Section: Semmentioning

confidence: 99%

Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Lerdluksamee

Srikaeo

Mir-Tutusaus

et al. 2013

Carbohydrate Polymers

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“…The extent of this interaction is influenced by the amylose-amylopectin proportion and is characteristic of each molecule depending on the polymerization degree, length and grade of chain branching, molecular weight and molecular conformation (Hoover, 2001;Ratnayake et al, 2002). The swelling capacity of starch is directly associated with the amylopectin content because the amylose acts as a diluent and inhibitor of (Singh et al, 2003) < 110 (Singh et al, 2003) 0.1 (Dhital et al, 2011) 0.1 (Dhital et al, 2011) 0.6 (Dhital et al, 2011) 29.3±0.2 (Yuan et al, 2007) 45.9±0.6/B (Yuan et al, 2007) Sweet Potato Polygonal 5-25 28.9±0.35 (Tan et al, 2006) Cassava Flake-shape and irregular (Falade & Akingbala, 2010) 5-25 0.2 (Vasanthan & Hoover, 1992) 0.3 (Leelavathi et al, 1987) 0.01 (Lim et al, 1994) 23.7±0.1 (Yuan et al, 2007) 8-25 (Paes et al, 2008) 48±0.2/A (Yuan et al, 2007) 12-15/B (Paes et al, 2008) Turmeric Polygonal and Angular 5-70 0.6±0.1 48±3 Ginger Polygonal and Angular 5-40 0.53±0.01 34±2 Dioscorea 3-22 (Yuan et al, 2007) 26.3±0.2 (Yuan et al, 2007) 48.5±0.3/C (Yuan et al, 2007) Lipid, protein and phosphorus contents are shown as % of total dry weight.…”

Section: Swelling Capacity and Solubility Of Starch Granulesmentioning

confidence: 99%

“…Currently, unconventional starches are often ignored or wasted during the isolation or separation of bioactive compounds from raw materials such as seeds and legumes Yuan et al, 2007). These starches are subjected to unit operations that often involve thermal or hydrothermal treatments, causing alterations in the structural characteristics of the starch and physical modifications and improving the physicochemical properties and characteristics of the paste conformation.…”

Section: Unconventional Starchesmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

712

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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“…The value of swelling power and solubility were determined according to the method of Yuan et al, (2007). Fifty milliliter of 2% (w/w) starch (dry basis) suspension was prepared and measured exactly.…”

Section: Determination Of Swelling Power and Solubilitymentioning

confidence: 99%

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

Wang

Zhang

et al. 2011

Braz. arch. biol. technol.

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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 (T o , T p and T c ) varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30

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Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches

Cited by 96 publications

References 29 publications

Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Physicochemical properties, modifications and applications of starches from different botanical sources

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

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