Structural and Functional Characteristics of Chinese Dioscorea Esculenta and Dioscorea Opposita Starches.
Physicochemical, structural, and functional characteristics of starch from Dioscorea esculenta was compared with that from Dioscorea opposita Thunb. The scanning electron microscopy results showed that starches from D. esculenta and D. opposita differed in morphological features and distribution of...
| Publicado en: | Current Topics in Nutraceutical Research Vol. 17; no. 3; pp. 298 - 306 |
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| Autores principales: | , , , , |
| Formato: | Journal Article |
| Publicado: |
New Century Health Publishers, LLC
Aug2019
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=137298667&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 137298667 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 15407535 39NG jtl: Current Topics in Nutraceutical Research issn: 15407535 maglogo: N pubinfo: dt: Aug2019 vid: 17 iid: 3 pid: 35016 pub: New Century Health Publishers, LLC place: Denton, Texas artinfo: ui: 137298667 137298667 ppf: 298 ppct: 8 formats: tig: atl: Structural and Functional Characteristics of Chinese Dioscorea Esculenta and Dioscorea Opposita Starches. aug: au: Wen-Jia Shi Li-Ming Zhang Li-Min Hao Qiao-Ling Peng Yu-Jie Dai affil: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China sug: subj: Plants, Medicinal Metabolism Physiochemical Phenomena Glucans Plant Extracts Plant Roots China Proteins Microscopy, Electron, Scanning Medicine, Chinese Traditional Comparative Studies ab: Physicochemical, structural, and functional characteristics of starch from Dioscorea esculenta was compared with that from Dioscorea opposita Thunb. The scanning electron microscopy results showed that starches from D. esculenta and D. opposita differed in morphological features and distribution of granule size. While the D. esculenta starch possessed irregular, polygonal shape with the particle size distribution in the range of 1.7-4.2 μm, the D. opposita starch displayed large, oval and smooth shape with the particle size distribution in the range of 15.4-39.5 μm. The D. esculenta starch displayed a B-form diffraction pattern with 36.8% of crystalline degree, while the D. opposita starch exhibited a C-form crystalline pattern with 26.5% of crystalline degree. The amylose contents were also different for D. esculenta starch (18.15%) and D. opposita starch (22.43%). The gelatinization temperature (peak temperature) of D. esculenta starch (76.34°C) was lower than that of D. opposita starch (79.81°C). The pasting initial temperature (Ti), maximum viscosity, breakdown viscosity, and setback viscosity of D. esculenta starch were 68.7°C, 359 BU, 0 BU, and 262 BU, respectively. Interestingly, the amounts of readily digestible and slowly digestible starch contents in D. esculenta starch were higher, whereas its resistant starch contents were lower than those of D. opposita starch. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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