Partial characterization of starches from Dioscorea opposita Thunb. cultivars
The physicochemical, morphological, thermal and crystal properties of the starches separated from four different Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of D. opposita Thunb. starches from different cultivars were in the rang...
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| creator | Wang, Shujun Yu, Jinglin Yu, Jiugao Chen, Haixia Pang, Jiping Liu, Hongyan |
| description | The physicochemical, morphological, thermal and crystal properties of the starches separated from four different
Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of
D. opposita Thunb. starches from different cultivars were in the range of 19.38–22.02%. Moisture content, swelling power, solubility and water-binding capacity of starches differed significantly. Scanning electron micrographs revealed the presence of smooth or rough surface, oval to spherical shaped granules, with mean particle size in the range of 29.2–36.96
μm. The gelatinization transition temperatures (
T
o,
T
p and
T
c) and enthalpy of gelatinization (Δ
H
gel), peak height index (PHI) and gelatinization temperature range (
R) were determined.
T
o,
T
p,
T
c of
D. opposita Thunb. starches ranged from 70.2 to 75.8, 77.5 to 81.1, and 82.8 to 86.9
°C, respectively.
D. opposita cv. Anguo starch showed the highest Δ
H
gel values (12.47
J/g) while
D. opposita cv. Shandongniutuimi starch showed the lowest values (10.54
J/g). The crystal type of starches separated from different
D. opposita Thunb. cultivars was a typical C-type X-ray diffraction pattern. The relative crystallinity of the starches ranged from 34.3% to 43.1%. |
| doi_str_mv | 10.1016/j.jfoodeng.2006.11.016 |
| format | Article |
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Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of
D. opposita Thunb. starches from different cultivars were in the range of 19.38–22.02%. Moisture content, swelling power, solubility and water-binding capacity of starches differed significantly. Scanning electron micrographs revealed the presence of smooth or rough surface, oval to spherical shaped granules, with mean particle size in the range of 29.2–36.96
μm. The gelatinization transition temperatures (
T
o,
T
p and
T
c) and enthalpy of gelatinization (Δ
H
gel), peak height index (PHI) and gelatinization temperature range (
R) were determined.
T
o,
T
p,
T
c of
D. opposita Thunb. starches ranged from 70.2 to 75.8, 77.5 to 81.1, and 82.8 to 86.9
°C, respectively.
D. opposita cv. Anguo starch showed the highest Δ
H
gel values (12.47
J/g) while
D. opposita cv. Shandongniutuimi starch showed the lowest values (10.54
J/g). The crystal type of starches separated from different
D. opposita Thunb. cultivars was a typical C-type X-ray diffraction pattern. The relative crystallinity of the starches ranged from 34.3% to 43.1%.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2006.11.016</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Crystallinity ; Crystals ; Cultivars ; Dioscorea opposita Thunb ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Granular materials ; Granules ; Moisture content ; Morphological ; Physicochemical ; Starch ; Starch and starchy product industries ; Starches ; Swelling ; Thermal ; Transition temperature</subject><ispartof>Journal of food engineering, 2008-10, Vol.88 (3), p.287-293</ispartof><rights>2006 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c374t-43764199aa29dbf264a50ab04a034bb08ae8f00f3dc3ff392bc40a45d0d15dab3</citedby><cites>FETCH-LOGICAL-c374t-43764199aa29dbf264a50ab04a034bb08ae8f00f3dc3ff392bc40a45d0d15dab3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2006.11.016$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20393633$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Shujun</creatorcontrib><creatorcontrib>Yu, Jinglin</creatorcontrib><creatorcontrib>Yu, Jiugao</creatorcontrib><creatorcontrib>Chen, Haixia</creatorcontrib><creatorcontrib>Pang, Jiping</creatorcontrib><creatorcontrib>Liu, Hongyan</creatorcontrib><title>Partial characterization of starches from Dioscorea opposita Thunb. cultivars</title><title>Journal of food engineering</title><description>The physicochemical, morphological, thermal and crystal properties of the starches separated from four different
Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of
D. opposita Thunb. starches from different cultivars were in the range of 19.38–22.02%. Moisture content, swelling power, solubility and water-binding capacity of starches differed significantly. Scanning electron micrographs revealed the presence of smooth or rough surface, oval to spherical shaped granules, with mean particle size in the range of 29.2–36.96
μm. The gelatinization transition temperatures (
T
o,
T
p and
T
c) and enthalpy of gelatinization (Δ
H
gel), peak height index (PHI) and gelatinization temperature range (
R) were determined.
T
o,
T
p,
T
c of
D. opposita Thunb. starches ranged from 70.2 to 75.8, 77.5 to 81.1, and 82.8 to 86.9
°C, respectively.
D. opposita cv. Anguo starch showed the highest Δ
H
gel values (12.47
J/g) while
D. opposita cv. Shandongniutuimi starch showed the lowest values (10.54
J/g). The crystal type of starches separated from different
D. opposita Thunb. cultivars was a typical C-type X-ray diffraction pattern. The relative crystallinity of the starches ranged from 34.3% to 43.1%.</description><subject>Biological and medical sciences</subject><subject>Crystallinity</subject><subject>Crystals</subject><subject>Cultivars</subject><subject>Dioscorea opposita Thunb</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Moisture content</subject><subject>Morphological</subject><subject>Physicochemical</subject><subject>Starch</subject><subject>Starch and starchy product industries</subject><subject>Starches</subject><subject>Swelling</subject><subject>Thermal</subject><subject>Transition temperature</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkEtLxDAUhYMoOI7-BelGXLXePJq2O8U3jOhC1-E2TZwMnaYmGUF_vZVRt64uHL5zDvcQckyhoEDl2apYWe87M7wWDEAWlBaTvENmtK54XlYV7JIZMAl5XVVinxzEuAKAEhibkYcnDMlhn-klBtTJBPeJyfkh8zaLCYNempjZ4NfZlfNR-2Aw8-Poo0uYPS83Q1tketMn944hHpI9i300Rz93Tl5urp8v7_LF4-395cUi17wSKRe8koI2DSJrutYyKbAEbEEgcNG2UKOpLYDlnebW8oa1WgCKsoOOlh22fE5Ot7lj8G8bE5Nau6hN3-Ng_CaqupGMU1nBRMotqYOPMRirxuDWGD4UBfU9n1qp3_nU93yKUjXJk_HkpwKjxt4GHLSLf24GvOGS84k733Jm-vfdmaCidmbQpnPB6KQ67_6r-gJo-opw</recordid><startdate>20081001</startdate><enddate>20081001</enddate><creator>Wang, Shujun</creator><creator>Yu, Jinglin</creator><creator>Yu, Jiugao</creator><creator>Chen, Haixia</creator><creator>Pang, Jiping</creator><creator>Liu, Hongyan</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20081001</creationdate><title>Partial characterization of starches from Dioscorea opposita Thunb. cultivars</title><author>Wang, Shujun ; Yu, Jinglin ; Yu, Jiugao ; Chen, Haixia ; Pang, Jiping ; Liu, Hongyan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c374t-43764199aa29dbf264a50ab04a034bb08ae8f00f3dc3ff392bc40a45d0d15dab3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>Crystallinity</topic><topic>Crystals</topic><topic>Cultivars</topic><topic>Dioscorea opposita Thunb</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Moisture content</topic><topic>Morphological</topic><topic>Physicochemical</topic><topic>Starch</topic><topic>Starch and starchy product industries</topic><topic>Starches</topic><topic>Swelling</topic><topic>Thermal</topic><topic>Transition temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Shujun</creatorcontrib><creatorcontrib>Yu, Jinglin</creatorcontrib><creatorcontrib>Yu, Jiugao</creatorcontrib><creatorcontrib>Chen, Haixia</creatorcontrib><creatorcontrib>Pang, Jiping</creatorcontrib><creatorcontrib>Liu, Hongyan</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Shujun</au><au>Yu, Jinglin</au><au>Yu, Jiugao</au><au>Chen, Haixia</au><au>Pang, Jiping</au><au>Liu, Hongyan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Partial characterization of starches from Dioscorea opposita Thunb. cultivars</atitle><jtitle>Journal of food engineering</jtitle><date>2008-10-01</date><risdate>2008</risdate><volume>88</volume><issue>3</issue><spage>287</spage><epage>293</epage><pages>287-293</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>The physicochemical, morphological, thermal and crystal properties of the starches separated from four different
Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of
D. opposita Thunb. starches from different cultivars were in the range of 19.38–22.02%. Moisture content, swelling power, solubility and water-binding capacity of starches differed significantly. Scanning electron micrographs revealed the presence of smooth or rough surface, oval to spherical shaped granules, with mean particle size in the range of 29.2–36.96
μm. The gelatinization transition temperatures (
T
o,
T
p and
T
c) and enthalpy of gelatinization (Δ
H
gel), peak height index (PHI) and gelatinization temperature range (
R) were determined.
T
o,
T
p,
T
c of
D. opposita Thunb. starches ranged from 70.2 to 75.8, 77.5 to 81.1, and 82.8 to 86.9
°C, respectively.
D. opposita cv. Anguo starch showed the highest Δ
H
gel values (12.47
J/g) while
D. opposita cv. Shandongniutuimi starch showed the lowest values (10.54
J/g). The crystal type of starches separated from different
D. opposita Thunb. cultivars was a typical C-type X-ray diffraction pattern. The relative crystallinity of the starches ranged from 34.3% to 43.1%.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2006.11.016</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Crystallinity Crystals Cultivars Dioscorea opposita Thunb Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Granular materials Granules Moisture content Morphological Physicochemical Starch Starch and starchy product industries Starches Swelling Thermal Transition temperature |
| title | Partial characterization of starches from Dioscorea opposita Thunb. cultivars |
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