Physicochemical Properties and the Digestibility of Cassava Root and Stem Starches Associated with Genotypes

文献类型： 外文期刊

第一作者： Yang, Weixian

作者： Yang, Weixian;Han, Xiao;Huang, Tangwei;Qin, Fengyan;Wei, Maogui;Shen, Zhangyou;Fu, Zhen

作者机构：

关键词： crop residues; degree of swelling; digestibility; freeze-thaw stability; principal component analysis

期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）

ISSN： 0038-9056

年卷期：

页码：

收录情况： SCI

摘要： Cassava stems contain up to 40% starch (by dry mass) and are currently discarded as agricultural waste. The current study aims to understand the physicochemical traits of cassava stem and root starches for investigating trends in industrial cassava applications. In total, 11 traits of both cassava stem and root starches of 15 genotypes are investigated. All the examined traits of cassava root and stem starches vary by genotype. The amylose contents of root and stem starches are in the range of 19.0-33.0% and 18.44-34.51%, respectively. The resistant starch of root and stem starches are in the range of 1.72-17.72% and 4.42-13.37%, respectively. Only the starch content, solubility, and swelling power of root starches are significantly higher than those of stem starches. The root starch gel is more stable than the stem starch gel after the fourth and fifth freeze-thaw cycles. Furthermore, principal component analysis calculated based on starch and amylose contents, degree of swelling, digestibility, and freeze-thaw stability demonstrates that genotypes GW46, GW88, S1, E26, and GC49 gain higher scores than control varieties South China 12 and South China 205, which are the most favorable ones by farmers in China because of good root yields.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序