Study on physicochemical properties of the starch fiom Dioscorea alata L.

Authors

HE Hai-xia, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
LI Dong-ming, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
WU Ying-ying, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
LI Qiao-mei, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
XIAO Jian-hui, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
TU Jin, College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China

Abstract

Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased with temperature, showing stronger interaction with water.

Publication Date

5-28-2020

First Page

30

Last Page

33,38

DOI

10.13652/j.issn.1003-5788.2020.05.006

Recommended Citation

Hai-xia, HE; Dong-ming, LI; Ying-ying, WU; Qiao-mei, LI; Jian-hui, XIAO; and Jin, TU (2020) "Study on physicochemical properties of the starch fiom Dioscorea alata L.," Food and Machinery: Vol. 36: Iss. 5, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.05.006
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/6

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