Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches

doi:10.1080/10942912.2016.1217879

CORC > 昆明植物研究所 > 中国科学院昆明植物研究所 > 资源植物与生物技术所级重点实验室

	Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches
	Zhang, Shuncang 1; Fan, Xiaoxu 1; Lin, Lingshang 1; Zhao, Lingxiao 1; Liu, Aizhong2 ; Wei, Cunxu 1
刊名	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
	2017
卷号	20 页码:1740-1750
关键词	Stephania Epigaea Starch Morphology Physicochemical Properties Functional Properties
DOI	10.1080/10942912.2016.1217879
文献子类	Article
英文摘要	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.
WOS关键词	HIGH-AMYLOSE RICE ; PHYSICOCHEMICAL PROPERTIES ; RHEOLOGICAL PROPERTIES ; FUNCTIONAL-PROPERTIES ; GRANULAR STRUCTURE ; AMYLOGLUCOSIDASE ; GELATINIZATION ; ORGANIZATION ; FRACTIONS ; ALKALOIDS
WOS研究方向	Food Science & Technology
语种	英语
WOS记录号	WOS:000402969700005
资助机构	National Natural Science Foundation of China(31570324) ; National S & T Basic Work Program of China(2012FY110300) ; Qing Lan Project of Jiangsu Province ; Talent Project of Yangzhou University ; Priority Academic Program Development of Jiangsu Higher Education Institutions
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/51350]
专题	昆明植物研究所_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.