Physicochemical Properties of Starches from Two Different Yam (Dioscorea Opposita Thunb.) Residues
Brazilian Archives Of Biology And Technology
Physicochemical Properties of Starches from Two Different Yam (Dioscorea Opposita Thunb.) Residues
Autor Correspondente: Liming Zhang | [email protected]
Palavras-chave: yam starch, yam residue, thermal, crystallinity, pasting property
Resumos Cadastrados
Resumo Inglês:
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 (To, Tp and Tc)
varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30 to 86.65 °C, respectively. The starch-E showed the highest
Hgel, followed by the starch-A, while it was lowest for the starch-O. According to the viscosity measurement,
starch-O had the lowest pasting temperature, highest peak viscosity and breakdown viscosity, which were contrary
to those of starch-E.
