Journal
FOOD CHEMISTRY
Volume 259, Issue -, Pages 81-88Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.121
Keywords
Crystallinity; Functional properties; Morphology; Starch granule; Thermal properties
Funding
- Beijing Normal University-Hong Kong Baptist University United International College [UIC201714]
- Zhuhai Higher Education Construction Project (Zhuhai Key Laboratory of Agricultural Product Quality and Food Safety)
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In this study, starches from diverse botanical sources (arrowroot, cassava, Chinese yam, fern root, kidney beans, lotus seed, taro, and water chestnut) were isolated and examined for morphological, pasting, thermal, and physico-chemical characteristics in order to distinguish their end use potential. Among isolated starches significant differences (p < 0.05) were observed in gelatinization temperatures, morphology, color, pasting, and functional properties. Amylose content of isolated starches varied between 17.12% and 35.62%. X-ray diffraction pattern of isolated starches displayed A-type (arrowroot, cassava, corn, and kidney bean), B-type (potato) and C-type (water chestnut, taro, Chinese yam, fern root, and lotus seed) crystalline pattern. The FT-IR spectra of isolated starches confirmed their carbohydrate nature. Furthermore, the current study affords information for the exploitation of isolated starches from the diverse botanical sources cultivated in China that would be convenient for commercial applications.
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