Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil

Oliveira, Aryane Ribeiro; Ribeiro, Alline Emannuele Chaves; Gondim, Ítalo Careli; Santos, Elaine Alves dos; Oliveira, Érica Resende; Coutinho, Gabriela Silva Mendes; Júnior, Manoel Soares Soares; Caliari, Márcio

doi:10.1016/j.lwt.2021.111843

Cited by 20 publications

(11 citation statements)

References 69 publications

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“…The granular morphology of yam starches was observed with a scanning electron microscope. As presented in Figure 2 , all yam starch granules exhibited an elliptical shape with a smooth surface containing few cracks and depressions, which is similar to many yam starch varieties [ 3 , 10 , 25 ]. The average particle size of the nine kinds of yam starch was measured with a laser particle size analyzer.…”

Section: Resultssupporting

confidence: 61%

“…The absorption peaks near 995 cm −1 were attributed to the bending vibration of C-OH, and the ratio of peak intensities of 1045/1022 cm −1 and 1022/995 cm −1 is an indicator of the ordered structure of starch, where the ratio of 1045/1022 cm −1 reflects the degree of order of starch. The larger the ratio, the higher the degree of order [ 3 , 10 ]. The results in Figure 3 indicate that the ratios of the ordered structure and amorphous structure of the nine kinds of yam starch are quite different.…”

Section: Resultsmentioning

confidence: 99%

“…This reflects the difference between amylose content and lipid content in starches. Many studies have reported that different varieties of yam starches have pronounced diffraction peaks at 5.6° (2θ) [ 10 , 20 , 27 ]. However, six of the yam starches (GY2, GXPY, SFY, MPY, SYPY, ASY) reported in this article lack visible diffraction peaks at 5.6° (2θ).…”

Section: Resultsmentioning

confidence: 99%

“…The chemical composition (amylose content) [ 3 ], freeze–thaw stability [ 4 ], pasting properties [ 5 ], thermal properties [ 6 ], and rheological properties [ 7 ] of different yam starches grown in different regions are markedly different, and thus, yam starches have different application potentials in food and medicine [ 8 , 9 ]. For example, the amylopectin in yam starch has a high proportion of long chains, which can be used in crispy foods, salad dressings, and ready-made desserts [ 10 ]. Due to the high content of resistant starch (RS) in yam starch [ 11 ], it can be processed as a raw material or auxiliary material into potential functional foods [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

Zou

et al. 2022

Molecules

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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−1 (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.

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Section: Resultssupporting

confidence: 61%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

Zou

et al. 2022

Molecules

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“…Figure 1. Form of starch granule Discorea alata with 300X magnification using SEM (Oliveira et al, 2021)…”

Section: Uwi (Dioscorea Alata)mentioning

confidence: 99%

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

Harni¹,

Anggraini²,

Rini³

et al. 2022

J. appl. agricultural sci. technol.

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Self-rising starch is a development product of self-rising flour. This product minimizes the process, especially in the salt and leavening agent weighing stage, so that it reduces the time in the serving process. Self-rising flour is generally made of wheat flour. Currently, due to some medical considerations, many people cannot consume this product. Based on some research results, gluten compound in wheat flour or wheat triggers for the development of type-1 diabetes. This fact has caused Indonesia to be ranked fifth in the world for the diabetic diseases. Thus, one of the ways to overcome this problem is by utilizing the raw materials originating from Indonesia too, namely tubers. Indonesia has a variety of tubers. Some of these tubers, however, have not been explored. These tubers have not only the function as the good sources of carbohydrates but also the bioactive compounds and more functional values, such as water soluble polysaccharides (WSP), diosgenin, inulin and glycemic index. They increase the functional properties of the starch that are produced. The tubers that currently have not been cultivated are the genus Dioscorea. The various tubers that are included in dioscorea family are uwi, gembili, gadung, tomberoso and jebubuk. All of these tubers are good sources of carbohydrates. Uwi, gembili and gadung are tubers that have been cultivated by the people for many years. On the hand, tomberoso and jebubuk tubers grow wildly in the forest that only become the foods for the wild animals in it. The starch derived from the disccorea tubers can be used as self-rising starch because it has the property as food developer. It contains high carbohydrates and bio-active compound, therefore, it is healthier to consume.

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Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

Amonsou

2023

Starch Stärke

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Roots and tubers constitute major sources of staple foods for many people in the society. The major component of these crops is starch, which has been implicated in metabolic diseases such as diabetes, especially when consumed in refined form. Efforts to reduce the glycemic effect of starches have led to renewed interest in resistant starches. This review discusses the nature and characteristics of resistant starches in major roots and tubers and how these may be impacted by either pretreatment or starch modification processes. The most effective approaches to improve the resistant starch proportions and attenuate starch digestibility of roots and tubers have been proposed.

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Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil

Cited by 20 publications

References 69 publications

Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

Impact of Starch Modification Processes on Resistant Starch of Root and Tuber Crops

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