Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues
Braz. arch. biol. technol
;
54(2): 243-251, Mar.-Apr. 2011. ilus, tab
Artículo
en Inglés
| LILACS
| ID: lil-582372
ABSTRACT
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 percent. 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 ºC, respectively. The starch-E showed the highest Δ 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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2011
Tipo del documento:
Artículo
País de afiliación:
China
Institución/País de afiliación:
Tianjin University of Science and Technology/CN
/
Tianjin University/CN
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