Characterization of young bamboo culm starch from Dendrocalamus asper

Felisberto, Mária Hermínia Ferrari; Beraldo, Antônio Ludovico; Costa, Marcela de Rezende; Boas, Flávia Villas; Franco, Célia Maria Landi; Clerici, Maria Teresa Pedrosa Silva

doi:10.1016/j.foodres.2018.03.074

Cited by 32 publications

(13 citation statements)

References 25 publications

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“…The morphology of starch observed in our study was consistent with that of starch from isolated Jicama grown in Mexico [15]. The starches also had similar shape with granules of maize starches [24], and their sizes were similar with those of young bamboo culm starches [29].…”

Section: Morphology and Particle Size Of Starch Granulessupporting

confidence: 83%

“…The ΔH g in our test is around 3.0 J g −1 , which is greatly lower than the values of common starches from various sources, such as potato, Tapioca, waxy corn, sweet potato [33], but close to the data of starches from young bamboo culm of Dendrocalamus asper [29]. Given that sample with more B-type starch granules are associated with low ΔH g and relative crystallinity, the low ΔH g of starch from P. erosus may be related to their B-type starch granules [34].…”

Section: Thermal Property By Dsccontrasting

confidence: 45%

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Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Shi

Huang

Han

et al. 2021

eFood

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Starch is a kind of natural, renewable, and degradable carbohydrate, severing as basic metabolic energy provider. Different parts of plants, including seeds, roots, as well as stems, leaves, fruits and even pollens are common sources of starches [1,2]. Modern research on starches from various resources have demonstrated wide applications in food, plastic, adhesive, daily necessities, and pharmaceutical industries due to their distinguished gelling, film forming, and biodegradable properties [3][4][5]. Generally, starch is classified into Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS) according to the rate of digestibility in the human body. Specifically, RDS is rapidly digested in the mouth and small intestine, and SDS is completely digested in the small intestine at a comparatively slow rate, while RS is used by microorganisms in the large intestine [6]. The digestibility properties of starch can reflect the nutritional values of food. At present, the major resources of starches in commercial market are maize, cassava, potato, wheat, and rice, which have relatively low contents of RS [7]. With the growing market and industrial demands, exploration of new starches with different physicochemical, structural, and functional properties has been greatly motivated [8][9][10].Pachyrhizus erosus root, also called jicama or yam bean, is a kind of vegetable with crispy and succulent flesh in white or light brown color. It can be eaten both in raw slices and cooked forms. This tropical/subtropical plant in legume family has been cultivated in Mexico since early times, and then being extensively imported to many other countries. It has high productivity and special sensory attributes, but it is underutilized at present [11]. A recent review reported that this un-exploited crop has potential applications in food industry, such as production of monosaccharides, oligosaccharides, high glucose syrups, flour, and wine, and being incorporated in yogurt or other milk products [12]. The tuberous jicama root contains about 80% water, 0.1% lipid, 0.5% ash, 1% protein, 15% carbohydrates, and 9% starch [13]. As a major component of the root, starch has been characterized in many studies [14][15][16][17]. Those starches from Pachyrhizus spp. were found to have small circular and polygonal shapes, and low pasting temperature [12]. At present, there are only a few investigations referring to the physicochemical and functional properties of jicama starches isolated that are widely cultivated in China. Since planting time and development stages

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Section: Morphology and Particle Size Of Starch Granulessupporting

confidence: 83%

Section: Thermal Property By Dsccontrasting

confidence: 45%

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Shi

Huang

Han

et al. 2021

eFood

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“…Felisberto et al. [ 89 ] obtained extraction yields higher than 10%. Since the literature does not have parameters for comparison of yield of starch extraction in culms, it may be conclude that many factors interfere in the extraction process, including the location of the starch granule in the vegetal cells, the chemical or enzymatic reagents used to break down the fibrous structure and the possible losses during the filtration and centrifugation steps.…”

Section: Methods For Starch Extractionmentioning

confidence: 99%

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

et al. 2020

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New botanical materials are emerging as unconventional sources of starch, increasing their economic value and, therefore, providing a higher starch demand with novel and unique properties for the substitution of traditional starch sources. Overall, starch isolation from roots and tubers is simple and based on breaking vegetal cells to release the starch. Starch extraction from pulses is more complex due to their higher protein and lipid content and smaller starch granules compared to roots and tuber starches. Starch from pseudocereals can be isolated by wet milling. Recently, alternative sources of starch have been proposed, including tree, herbs/shrubs, and fruits; the isolation of starch from these sources involves wet milling procedures in the presence or absence of the chemical solutions. This review summarizes the usual laboratory methods and recent advances in the extraction of starches from roots, tubers, pulses, and pseudocerals. Starch extraction methods from unconventional sources are also described. This review may be useful to guide researchers and technologists from the industry in their choice of better starch extraction methods, presenting the advantages and disadvantages of each method.

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“…There are two main sources of unconventional starches. One source is formed by underutilized crops such as sago palm ( Metroxylon sagu ), quinoa ( Chenopodium quinoa ), young bamboo culm ( Dendrocalamus asper ), canna ( Canna indica L.) and bore ( Alocasia macrorrhiza ), among others (Abral et al, 2019; Araujo‐Farro, Podadera, Sobral, & Menegalli, 2010; Ávila‐Martín, Beltrán‐Osuna, & Perilla, 2020; Felisberto et al, 2019; Valencia, Henao, & Zapata, 2012). A second source of unconventional starch is formed by the non‐conventional varieties of traditional crops.…”

Section: Unconventional Starch Sourcesmentioning

confidence: 99%

Non‐conventional starch nanoparticles for drug delivery applications

Troncoso¹,

Torres²

2020

Med Devices & Sens

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Starch is one of the most abundant biopolymers on earth, next to cellulose and chitin (Tharanathan, 2005). It is one of the most important sources of food for humans, and, at the same time, it is also a renewable resource that could potentially be used in many industrial applications. It is found in plant roots, tubers, stalks and seeds, and is produced by staple crops such as corn, wheat and potato (Buléon, Colonna, Planchot, & Ball, 1998). Most of the starch produced worldwide is derived from corn. Other types of starch such as cassava, potato and wheat starch are also produced in large amounts. Only the starches extracted from these crops are commercially important (Zhu, 2020) and have applications in different areas, such as the food, textile and paper industries (BeMiller & Whistler, 2009; Sjöö & Nilsson, 2018). Starch is synthetized in the chloroplast of plant cells as insoluble granules. These granules are formed by two different polymers: amylose and amylopectin. Amylose is a linear, or slightly branched, polysaccharide of glucose units joined by α-1-4 glycosidic bonds (Dimantov, Greenberg, Kesselman, & Shimoni, 2004). Amylopectin is a branched biopolymer featuring additional α-1-6 glycosidic bonds. The botanical source determines a variety of starch properties such as chemical composition, the amylose/amylopectin relation, molecular weight, molecular structure, the length of the α-glucan chains, the branching degree of amylopectin and the amount of non-carbohydrate impurities, as well as other thermal and rheological properties (Nwokocha, Aviara, Senan, & Williams, 2009). Starch is a cheap and versatile biopolymer that has been used for many biomedical applications, including tissue engineering scaffolds, bone cements, drug delivery systems and stent (Beilvert

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Characterization of young bamboo culm starch from Dendrocalamus asper

Cited by 32 publications

References 25 publications

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review

Non‐conventional starch nanoparticles for drug delivery applications

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