scholarly journals Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7137
Author(s):  
Laiquan Shi ◽  
Yibo Li ◽  
Lingshang Lin ◽  
Xiaofeng Bian ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Water Solubility ◽  
Amylose Content ◽  
Lamellar Thickness ◽  
X Ray Diffraction ◽  
Thickness Swelling ◽  
Iodine Absorption ◽  
Root Tuber ◽  
Diffraction Patterns

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

scholarly journals Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

2021 ◽  
Author(s):  
Ishita Chakraborty ◽  
Indira Govindaraju ◽  
Sintu Rongpipi ◽  
Krishna Kishore Mahato ◽  
Nirmal Mazumder
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Brown Rice ◽  
Food Products ◽  
Enzymatic Digestion ◽  
Diabetic Patients ◽  
Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

Impact of amylose content on starch physicochemical properties in transgenic sweet potato

2015 ◽  
Vol 122 ◽  
pp. 417-427 ◽  
Author(s):  
Wenzhi Zhou ◽  
Jun Yang ◽  
Yan Hong ◽  
Guiling Liu ◽  
Jianli Zheng ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Amylose Content

Effect of Germination on Physicochemical Properties of Tartary Buckwheat Starch

2013 ◽  
Vol 634-638 ◽  
pp. 1454-1459
Author(s):  
Yi Ming Zhou ◽  
Xiao Li Zhou ◽  
Ying Xiao ◽  
Ning Liu ◽  
Yue Chen
Keyword(s):  
Physicochemical Properties ◽  
Tartary Buckwheat ◽  
Moderate Increase ◽  
X Ray Diffraction ◽  
Raw Starch ◽  
X Ray ◽  
Germination Process ◽  
Swelling Capacity ◽  
Diffraction Patterns ◽  
Percent Crystallinity

The changes in physicochemical properties of tartary buckwheat starch during germination process were studied in the present study. After germination, there was a moderate increase in loss of starch (4.4~5.9%). The outcomes from scanning electron microscope indicated that the process of germination moderately increased the multi-pore around the granules of starch. The X-ray diffraction pattern of raw starch showed an A-pattern. Germination process did not distinctly affect X-ray diffraction patterns, but percent crystallinity of starch were increased with the increase of germination. Germination process raised the solubility of buckwheat starch but did not distinctly affect swelling capacity. The paste clarity and freeze–thaw stability of starch were improved after 24-h germination, but the germinated starch for 36 h exhibited no improvements in these properties compared with the raw starch. Therefore, moderate germination improved some physicochemical properties of tartary buckwheat starch.

scholarly journals Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2312 ◽  
Author(s):  
Zheng Li ◽  
Ke Guo ◽  
Lingshang Lin ◽  
Wei He ◽  
Long Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Banana Fruit ◽  
Gelatinization Temperature ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Gelatinized Starch ◽  
Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

scholarly journals KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI

2020 ◽  
Vol 31 (2) ◽  
pp. 180-187
Author(s):  
Febby J. Polnaya ◽  
◽  
Hilda Hilda ◽  
Cynthia G.C. Lopulalan ◽  
Keyword(s):  
Acetic Acid ◽  
Physicochemical Properties ◽  
Water Content ◽  
Water Solubility ◽  
Amylose Content ◽  
Hydroxyl Group ◽  
Alkaline Condition ◽  
Sago Starch ◽  
Swelling Power ◽  
Acetyl Group

Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.

Physicochemical Properties and Method for Determination of Potassium Guaiacolsulfonate

1987 ◽  
Vol 70 (4) ◽  
pp. 673-678
Author(s):  
Kunio Kawamura ◽  
Hideo Nakamachi ◽  
Hiroaki Araki ◽  
Kiyokazu Sonoda
Keyword(s):  
Liquid Chromatography ◽  
Physicochemical Properties ◽  
Infrared Spectra ◽  
Uv Spectra ◽  
Differential Scanning Calorimetric ◽  
X Ray Diffraction ◽  
X Ray ◽  
Ph Values ◽  
Diffraction Patterns

Abstract The physicochemical properties of potassium guaiacol-4-sulfonate (I) and -S-suIfonate (II) have been investigated. Analyses of the X-ray diffraction patterns, infrared spectra, and thermogravimetric and differential scanning calorimetric curves showed that I occurs as crystals that are anhydrous or hydrated up to ⅔ mole (4.8%) and that II occurs as crystals that are anhydrous or dihydrated (13.5%). Solutions of I and II at various pH values showed almost the same UV spectra at <pH 6.0 but very different UV spectra >pH 7.0. Most commercially available potassium guaiacolsulfonate consists predominantly of potassium guaiacol-4-sulfonate (as determined by UVabsorption measurements and liquid chromatography).

scholarly journals EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.)

2015 ◽  
Vol 5 (2) ◽  
pp. 109-117 ◽  
Author(s):  
Zulman Efendi ◽  
Fitri Electrika D. Surawan ◽  
Winarto Winarto
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Water Solubility ◽  
Color Change ◽  
Raw Materials ◽  
Drying Methods ◽  
Potato Flour ◽  
Oven Method ◽  
Sweet Potato Flour

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial.  The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly.  a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour

scholarly journals Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2973
Author(s):  
Haiming Chen ◽  
Zhen Hu ◽  
Dongli Liu ◽  
Congfa Li ◽  
Sixin Liu
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Comparison Study ◽  
X Ray Diffraction ◽  
X Ray ◽  
Freeze Thaw ◽  
Swelling Power ◽  
Chinese Yam ◽  
Dioscorea Opposita ◽  
Pasting Temperature

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.

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