Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China
文献类型： 外文期刊
作者： Zeng, Fan-Kui 1 ; Liu, Hong 2 ; Liu, Gang 1 ;
作者机构： 1.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China
关键词： Bun-long taro;Chinese taro;Physicochemical property;Taro starch
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： 2014 年 66 卷 1-2 期
页码：
收录情况： SCI
摘要： Taro (Colocasia esculenta (L.) Schott) starch was extracted from the corms of Bun-long taro cultivated in Hunan, China, and its physicochemical properties were determined and compared with those of potato and sweet potato starches. Bun-long taro starch had an irregular, polygonal shape, and grains were small in size: the surface-average granule diameter ranged from 1.3 to 2.2 mu m. Amylose content in Bun-long taro starch was 8.4 +/- 0.2%, determined by dual-wavelength colorimetry, and the starch had an A-type XRD pattern. The onset temperature (T-o), peak temperature (T-p), and completion temperature of gelatinization (T-c) associated with Bun-long taro starch were 73.6, 80.3, and 88.3 degrees C, respectively, determined by DSC. According to the Brabender amylograph paste viscosity analysis, the viscosity of Bun-long taro starch started increasing at 77 degrees C, which was higher than the temperatures at which the viscosities of potato starch and sweet potato starch started increasing.
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