Physicochemical characterizations of five Dioscorea alata L. starches from China

文献类型： 外文期刊

第一作者： Jiang, Shuo

作者： Jiang, Shuo;Cen, Jinxi;Zhou, Yufeng;Wu, Dianxing;Shu, Xiaoli;Jiang, Shuo;Cen, Jinxi;Zhou, Yufeng;Wu, Dianxing;Shu, Xiaoli;Wang, Zhi'an;Sun, Jian;Wang, Yin

作者机构：

关键词： Dioscorea; Starch; Resistant starch; Amylopectin; D; alata

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 237 卷

页码：

收录情况： SCI

摘要： D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.18 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.

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