| Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches | |
Zhang, Shuncang1; Fan, Xiaoxu1; Lin, Lingshang1; Zhao, Lingxiao1; Liu, Aizhong2 ; Wei, Cunxu1
| |
| 2017 | |
| 发表期刊 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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| 卷号 | 20页码:1740-1750 |
| 摘要 | The dry root tuber of Stephania epigaea contained 36.5% starch, indicating a good starch source. In this study, starch was isolated from S. epigaea. Its morphology, physicochemical, and functional properties were investigated and compared with potato and maize starches. S. epigaea starch had small spherical granules with centric hila and large ellipsoidal granules with eccentric hila, and granule sizes varied from 7 to 40 mu m. The starch had 33.9% amylose content and B-type crystallinity. The gelatinization onset, peak, and final temperatures were 59.4, 62.3, and 66.2 degrees C, respectively, and were lower than those of potato and maize starches, but the enthalpy (16.3 J/g) was higher than that of potato and maize starches. The peak, hot, final, and breakdown viscosities were 2227, 1623, 2149, and 594 dPa s, respectively, and were significantly higher than those of maize starch and lower than those of potato starch. S. epigaea starch was more susceptible to amylase hydrolysis and in vitro digestion than potato starch and less than maize starch. This study would be useful for the applications of starch from S. epigaea in the food and non-food industries. |
| 关键词 | Stephania Epigaea Starch Morphology Physicochemical Properties Functional Properties |
| DOI | 10.1080/10942912.2016.1217879 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000402969700005 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.kib.ac.cn/handle/151853/51350 |
| 专题 | 资源植物与生物技术所级重点实验室 |
| 作者单位 | 1.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops, Jiangsu Key Lab Crop Genet & Physiol, 12 East Wenhui Rd, Yangzhou 225009, Jiangsu, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, Kunming, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Shuncang,Fan, Xiaoxu,Lin, Lingshang,et al. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2017,20:1740-1750. |
| APA | Zhang, Shuncang,Fan, Xiaoxu,Lin, Lingshang,Zhao, Lingxiao,Liu, Aizhong,&Wei, Cunxu.(2017).Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,20,1740-1750. |
| MLA | Zhang, Shuncang,et al."Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 20(2017):1740-1750. |
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| zhang2016.pdf（1401KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | 浏览 下载 | |
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