Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties
Arrowhead (Sagittaria trifolia var. sinensis) is a source of starch worldwide, but arrowhead starch has been rarely studied. In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead...
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| Veröffentlicht in: | Journal of food science 2016-05, Vol.81 (5), p.C1110-C1117 |
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| creator | Li, Aimin Zhang, Yunhong Zhang, Yongji Yu, Xurun Xiong, Fei Zhou, Rumei Zhang, Yongtai |
| description | Arrowhead (Sagittaria trifolia var. sinensis) is a source of starch worldwide, but arrowhead starch has been rarely studied. In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead varieties (Purple‐corm, Hongta, and Japanese). Results showed that starches from the 3 varieties similarly featured an oval shape containing a visible polarization cross, a CA‐type crystalline structure, and an ordered structure in the external granule region. However, starch content, granule size, crystal characteristics, and pasting properties differed among the 3 varieties. Japanese arrowhead exhibited the highest starch content and degree of ordered structure in the external granule region, as well as onset, peak, and final gelatinization temperature. Purple‐corm arrowhead starch demonstrated the highest amylose content and relative degree of crystallinity, smallest granule size, and lowest swelling power and solubility. Purple‐corm arrowhead starch also showed the highest gelatinization enthalpy, as well as peak, trough, final, and setback viscosities. This starch further presented the lowest breakdown viscosity and degree of hydrolysis by HCl and porcine pancreatic α‐amylase. These findings can provide useful references for arrowhead variety selection in food and nonfood industries. |
| doi_str_mv | 10.1111/1750-3841.13303 |
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In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead varieties (Purple‐corm, Hongta, and Japanese). Results showed that starches from the 3 varieties similarly featured an oval shape containing a visible polarization cross, a CA‐type crystalline structure, and an ordered structure in the external granule region. However, starch content, granule size, crystal characteristics, and pasting properties differed among the 3 varieties. Japanese arrowhead exhibited the highest starch content and degree of ordered structure in the external granule region, as well as onset, peak, and final gelatinization temperature. Purple‐corm arrowhead starch demonstrated the highest amylose content and relative degree of crystallinity, smallest granule size, and lowest swelling power and solubility. Purple‐corm arrowhead starch also showed the highest gelatinization enthalpy, as well as peak, trough, final, and setback viscosities. This starch further presented the lowest breakdown viscosity and degree of hydrolysis by HCl and porcine pancreatic α‐amylase. These findings can provide useful references for arrowhead variety selection in food and nonfood industries.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.13303</identifier><identifier>PMID: 27082515</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: Blackwell Publishing Ltd</publisher><subject>Amylose - analysis ; Animals ; Crystal structure ; crystalline ; Granular materials ; Granules ; Hydrolysis ; Molecular Structure ; Morphology ; Pancreatic alpha-Amylases - metabolism ; physicochemical properties ; Plant Tubers - chemistry ; Sagittaria - chemistry ; Sagittaria trifolia ; Solubility ; Species Specificity ; starch ; Starch - chemistry ; Starches ; Swelling ; Swine ; Temperature ; Thermodynamics ; Viscosity</subject><ispartof>Journal of food science, 2016-05, Vol.81 (5), p.C1110-C1117</ispartof><rights>2016 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4763-9dd11c9dd12ce1ab0df0b31e89595a7b5c24461398c77e22fdfc00618979bbc13</citedby><cites>FETCH-LOGICAL-c4763-9dd11c9dd12ce1ab0df0b31e89595a7b5c24461398c77e22fdfc00618979bbc13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.13303$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.13303$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27082515$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Aimin</creatorcontrib><creatorcontrib>Zhang, Yunhong</creatorcontrib><creatorcontrib>Zhang, Yongji</creatorcontrib><creatorcontrib>Yu, Xurun</creatorcontrib><creatorcontrib>Xiong, Fei</creatorcontrib><creatorcontrib>Zhou, Rumei</creatorcontrib><creatorcontrib>Zhang, Yongtai</creatorcontrib><title>Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>Arrowhead (Sagittaria trifolia var. sinensis) is a source of starch worldwide, but arrowhead starch has been rarely studied. In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead varieties (Purple‐corm, Hongta, and Japanese). Results showed that starches from the 3 varieties similarly featured an oval shape containing a visible polarization cross, a CA‐type crystalline structure, and an ordered structure in the external granule region. However, starch content, granule size, crystal characteristics, and pasting properties differed among the 3 varieties. Japanese arrowhead exhibited the highest starch content and degree of ordered structure in the external granule region, as well as onset, peak, and final gelatinization temperature. Purple‐corm arrowhead starch demonstrated the highest amylose content and relative degree of crystallinity, smallest granule size, and lowest swelling power and solubility. Purple‐corm arrowhead starch also showed the highest gelatinization enthalpy, as well as peak, trough, final, and setback viscosities. This starch further presented the lowest breakdown viscosity and degree of hydrolysis by HCl and porcine pancreatic α‐amylase. These findings can provide useful references for arrowhead variety selection in food and nonfood industries.</description><subject>Amylose - analysis</subject><subject>Animals</subject><subject>Crystal structure</subject><subject>crystalline</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Hydrolysis</subject><subject>Molecular Structure</subject><subject>Morphology</subject><subject>Pancreatic alpha-Amylases - metabolism</subject><subject>physicochemical properties</subject><subject>Plant Tubers - chemistry</subject><subject>Sagittaria - chemistry</subject><subject>Sagittaria trifolia</subject><subject>Solubility</subject><subject>Species Specificity</subject><subject>starch</subject><subject>Starch - chemistry</subject><subject>Starches</subject><subject>Swelling</subject><subject>Swine</subject><subject>Temperature</subject><subject>Thermodynamics</subject><subject>Viscosity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0c1P2zAYBnALbRod25kbsrQLl4BfO_7IsepWtokvUcZOk-U4DgkkcbBbsf73S1bogQv4YMvW730k60FoH8gRDOsYJCcJUykcAWOE7aDJ9uUdmhBCaQKQyl30McY7Mt6Z-IB2qSSKcuAT9Gfm296EOvoO-xKf-dBXvvG3a2y6Al9W61hbbyvX1tY0-DL43oVl7eKIF0sTbIWnre9uMcPTEPxj5UyBb4ZAN6pP6H1pmug-P5176Nf82_Xse3J6cfJjNj1NbCoFS7KiALDjTq0Dk5OiJDkDpzKecSNzbmmaCmCZslI6SsuitIQIUJnM8twC20OHm9w--IeVi0vd1tG6pjGd86uoQYEgKXDCX6cyI5kQNGVvoEpxplgqB_rlBb3zq9ANfx6VHBYINajjjbLBxxhcqftQtyasNRA99qnH9vTYnv7f5zBx8JS7yltXbP1zgQMQG_BYN279Wp7-Of-6eE5ONoN1XLq_20ET7rWQTHL9-_xEX11ficVsvtBz9g8FPLdj</recordid><startdate>201605</startdate><enddate>201605</enddate><creator>Li, Aimin</creator><creator>Zhang, Yunhong</creator><creator>Zhang, Yongji</creator><creator>Yu, Xurun</creator><creator>Xiong, Fei</creator><creator>Zhou, Rumei</creator><creator>Zhang, Yongtai</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201605</creationdate><title>Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties</title><author>Li, Aimin ; Zhang, Yunhong ; Zhang, Yongji ; Yu, Xurun ; Xiong, Fei ; Zhou, Rumei ; Zhang, Yongtai</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4763-9dd11c9dd12ce1ab0df0b31e89595a7b5c24461398c77e22fdfc00618979bbc13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Amylose - analysis</topic><topic>Animals</topic><topic>Crystal structure</topic><topic>crystalline</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Hydrolysis</topic><topic>Molecular Structure</topic><topic>Morphology</topic><topic>Pancreatic alpha-Amylases - metabolism</topic><topic>physicochemical properties</topic><topic>Plant Tubers - chemistry</topic><topic>Sagittaria - chemistry</topic><topic>Sagittaria trifolia</topic><topic>Solubility</topic><topic>Species Specificity</topic><topic>starch</topic><topic>Starch - chemistry</topic><topic>Starches</topic><topic>Swelling</topic><topic>Swine</topic><topic>Temperature</topic><topic>Thermodynamics</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Aimin</creatorcontrib><creatorcontrib>Zhang, Yunhong</creatorcontrib><creatorcontrib>Zhang, Yongji</creatorcontrib><creatorcontrib>Yu, Xurun</creatorcontrib><creatorcontrib>Xiong, Fei</creatorcontrib><creatorcontrib>Zhou, Rumei</creatorcontrib><creatorcontrib>Zhang, Yongtai</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Aimin</au><au>Zhang, Yunhong</au><au>Zhang, Yongji</au><au>Yu, Xurun</au><au>Xiong, Fei</au><au>Zhou, Rumei</au><au>Zhang, Yongtai</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2016-05</date><risdate>2016</risdate><volume>81</volume><issue>5</issue><spage>C1110</spage><epage>C1117</epage><pages>C1110-C1117</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Arrowhead (Sagittaria trifolia var. sinensis) is a source of starch worldwide, but arrowhead starch has been rarely studied. In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead varieties (Purple‐corm, Hongta, and Japanese). Results showed that starches from the 3 varieties similarly featured an oval shape containing a visible polarization cross, a CA‐type crystalline structure, and an ordered structure in the external granule region. However, starch content, granule size, crystal characteristics, and pasting properties differed among the 3 varieties. Japanese arrowhead exhibited the highest starch content and degree of ordered structure in the external granule region, as well as onset, peak, and final gelatinization temperature. Purple‐corm arrowhead starch demonstrated the highest amylose content and relative degree of crystallinity, smallest granule size, and lowest swelling power and solubility. Purple‐corm arrowhead starch also showed the highest gelatinization enthalpy, as well as peak, trough, final, and setback viscosities. This starch further presented the lowest breakdown viscosity and degree of hydrolysis by HCl and porcine pancreatic α‐amylase. These findings can provide useful references for arrowhead variety selection in food and nonfood industries.</abstract><cop>United States</cop><pub>Blackwell Publishing Ltd</pub><pmid>27082515</pmid><doi>10.1111/1750-3841.13303</doi><tpages>8</tpages></addata></record> |
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| subjects | Amylose - analysis Animals Crystal structure crystalline Granular materials Granules Hydrolysis Molecular Structure Morphology Pancreatic alpha-Amylases - metabolism physicochemical properties Plant Tubers - chemistry Sagittaria - chemistry Sagittaria trifolia Solubility Species Specificity starch Starch - chemistry Starches Swelling Swine Temperature Thermodynamics Viscosity |
| title | Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties |
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