Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro...
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/7/2254 |
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| author | Jinhao Zou Yan Li Xiaojun Su Feng Wang Qingming Li Huiping Xia |
| author_facet | Jinhao Zou Yan Li Xiaojun Su Feng Wang Qingming Li Huiping Xia |
| author_sort | Jinhao Zou |
| collection | DOAJ |
| description | In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54–31.48%), the ratios of 1045/1022 cm<sup>−1</sup> (0.836–1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics. |
| first_indexed | 2024-03-09T11:35:37Z |
| format | Article |
| id | doaj.art-1a7344017ecd464481c957e972fb9562 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:35:37Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1a7344017ecd464481c957e972fb95622023-11-30T23:41:41ZengMDPI AGMolecules1420-30492022-03-01277225410.3390/molecules27072254Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison StudyJinhao Zou0Yan Li1Xiaojun Su2Feng Wang3Qingming Li4Huiping Xia5Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaDepartment of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaDepartment of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaDepartment of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaDepartment of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaDepartment of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, ChinaIn order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54–31.48%), the ratios of 1045/1022 cm<sup>−1</sup> (0.836–1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.https://www.mdpi.com/1420-3049/27/7/2254Chinese yam starchesmolecular structureprocessing propertiesphysicochemical properties |
| spellingShingle | Jinhao Zou Yan Li Xiaojun Su Feng Wang Qingming Li Huiping Xia Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study Molecules Chinese yam starches molecular structure processing properties physicochemical properties |
| title | Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study |
| title_full | Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study |
| title_fullStr | Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study |
| title_full_unstemmed | Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study |
| title_short | Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study |
| title_sort | structure and processing properties of nine yam i dioscorea opposita i thunb starches from south china a comparison study |
| topic | Chinese yam starches molecular structure processing properties physicochemical properties |
| url | https://www.mdpi.com/1420-3049/27/7/2254 |
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