Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Yu, Bin; Fujii, Satoshi; Kishihara, Shiro; Wakiuchi, N.; Tamaki, Hiroyuki

doi:10.1002/(sici)1521-379x(199901)51:1<5::aid-star5>3.0.co;2-e

Cited by 16 publications

(8 citation statements)

References 14 publications

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“…The particle size of tapioca and maize starch is consistent with Sangeetha and Rai' s results [11]. Yu et al [3] showed that mean particle diameters of Matai starch granules was 1265 mm. The CWCS granule size observed in this study was smaller than reported results, which might be due to different cultivars and isolation methods.…”

Section: Characterization Of Cwcs Granulessupporting

confidence: 85%

“…Native starch granules can occur in three different crystalline structures, referred to as the A, B, and C type pattern according to X-ray diffractometry, and vary in their crystallinity from 15 to 45% [12]. viously reported [3]. The relative crystallinity of maize starch, CWCS and tapioca starch is 30.2%, 25.6% and 20.9%, respectively.…”

Section: X-ray Diffractionmentioning

confidence: 99%

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Morphological, Physicochemical and Textural Properties of Starch Separated from Chinese Water Chestnut

Wang¹,

Yin²,

Zhang³

et al. 2008

Starch Stärke

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Chinese water chestnut starch (CWCS) was isolated and its composition, morphological, physicochemical and textural properties investigated. Chinese water chestnut starch granules were round, oval and polyangular in shape, with volumetric mean diameter (D 50 ) 8.46 mm. CWCS had an A-type crystal pattern and an apparent amylose content of 32.1%. Compared with tapioca and maize starch, CWCS exhibited moderate swelling power and turbidity and high stability against freeze-thaw treatment. Chinese water chestnut starch showed the highest peak (7957 mPa s), breakdown (4169 mPa s) and final viscosity (4816 mPa s), intermediate setback viscosity (1028 mPa s) and pasting temperature (68.77C), and lowest enthalpy (10.8 J/g) of gelatinization of the three starches studied. The effect of food additives (NaCl, sucrose and glycerol monostearate) and heating processes (direct heating, steam heating, microwave heating and autoclaving) on the CWCS gel was determined by a texture analyzer. The CWCS gel hardness and gumminess proportionally increased with the concentration of starch gels, ranging from 6% to 16%, but gel springiness and cohesiveness changed indistinctively. CWCS gels with added NaCl gave inconsistent results, but for the most part, they showed similar or increased gel hardness and gumminess as compared with the control. CWCS gels with added glycerol monostearate had lower gel hardness and gumminess than the control. The addition of sucrose (, 15%, w/v) resulted in increased gel hardness and gumminess, but 20% sucrose decreased these features. Both microwave and steam heating on the one hand and autoclaving and directly heating on the other gave rise to similar gel hardness and gumminess, the values of the two groups being significantly different from each other.

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Section: Characterization Of Cwcs Granulessupporting

confidence: 85%

Section: X-ray Diffractionmentioning

confidence: 99%

Morphological, Physicochemical and Textural Properties of Starch Separated from Chinese Water Chestnut

Wang¹,

Yin²,

Zhang³

et al. 2008

Starch Stärke

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“…Similar results have been observed in many other studies (e.g. [148,157,210,212,242], with the initially quick degradation rate in almost every case following an asymptotic curve approaching 100% decomposition [135:38;179]. As enzyme activity is stimulated by the presence of suitable substrate, then the rates displayed in these experiments could well be approached in specific localities within soils.…”

Section: Enzymatic Degradation Of Starchmentioning

confidence: 99%

The decomposition of starch grains in soils: implications for archaeological residue analyses

Haslam

2004

Journal of Archaeological Science

219

128

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“…is a local plant in many countries, i.e., Nigeria, Jamaica, Brazil, China, and Thailand (12)(13)(14)(15). The nutrient content of yam tuber has been reported (13,14).…”

Section: Introductionmentioning

confidence: 99%

“…The yam flour has been used in bread products and snacks (12). In addition to being used as food, it is believed that the mixture of yam flour, rice flour, and some nutrients is beneficial to infant health (15). In traditional Chinese medicine, yam (Dioscorea opposita) tuber has been used as an important invigorant.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Application of Carboxymethyl Yam (Dioscorea esculenta) Starch

2009

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Abstract. Yam (Dioscorea esculenta) starch was modified by carboxymethylation. The effect of reaction parameters, amount of sodium hydroxide (NaOH), amount of sodium monochloroacetate (SMCA), and reaction time on the degree of substitution (DS) of carboxymethyl yam starch (CMS), was studied using the Box-Behnken experimental design. Physicochemical and potency to be a tablet disintegrant of CMS were evaluated. CMS with DS in the range of 0.08-0.19 were obtained. The results from regression analysis indicated that the most important factor in controlling DS was the amount of NaOH followed by SMCA content and reaction time. However, high concentration of NaOH and SMCA lowered the DS. The optimal conditions to achieve the highest DS (0.19) were found to be at molar ratios of NaOH and SMCA to anhydroglucose unit of 1.80 and 2.35, respectively, and with the reaction time of 4.8 h. The swelling power and viscosity of CMS increased with an increase in the degree of modification. CMS showed satisfying tablet disintegrant properties. The tablets containing 1.0-4.0 % CMS disintegrated faster than 5 min. Hence carboxymethyl yam starch can be used as an excellent tablet disintegrant in low concentration.

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Physicochemical Property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) Starches

Cited by 16 publications

References 14 publications

Morphological, Physicochemical and Textural Properties of Starch Separated from Chinese Water Chestnut

Morphological, Physicochemical and Textural Properties of Starch Separated from Chinese Water Chestnut

The decomposition of starch grains in soils: implications for archaeological residue analyses

Preparation and Application of Carboxymethyl Yam (Dioscorea esculenta) Starch

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