Structure, properties, and applications of aroid starch

Zhu, Fan

doi:10.1016/j.foodhyd.2015.06.023

Cited by 41 publications

(25 citation statements)

References 66 publications

(182 reference statements)

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“…Figure shows selected SEM micrographs of starch granules isolated from corms and cormels of X. sagittifolium (L.) Schott that were observed at three different magnifications 2000× (a, b), 5000× (c, d) and 10 000× (e, f). Although no clear evidence has been previously reported regarding differences in the granule size distribution of the corms and cormels from the same plant (Zhu, ), noticeable differences were observed on the granule size and shape of isolated starches. Granules from corms comprised two different populations, the large A‐type granules exhibited truncated shapes and several grooves on the surface, while the small B‐type granules had principally polygonal shape.…”

Section: Resultsmentioning

confidence: 68%

Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Calle

Benavent‐Gil

Garzón

et al. 2019

Int J of Food Sci Tech

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Summary Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as a starch source. Nevertheless, as a rhizome plant two differentiated parts could be distinguished named corms and cormels." by "However, the rhizome of Xanthosoma sagittifolium has two differentiate parts named corms and cormels of Xanthosoma. Granules morphology, composition, hydration properties, pasting/thermal behaviour, as well as gelling performance were assessed. Scanning Electron Microscopy (SEM) revealed different morphology, granules were organised as aggregates in starch isolated from corms. Corms starch displayed lower hydration properties, lower apparent viscosity during heating and cooling and higher gelatinisation temperatures than cormels starch. Gels from corms starch showed less syneresis than cormels starch, but no significant differences were observed regarding their hardness. Therefore, the part of the araceas plant from which the starch is extracted must be always defined, because significant differences in their functionality are ascribed to their morphological origin.

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Section: Resultsmentioning

confidence: 68%

Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Calle

Benavent‐Gil

Garzón

et al. 2019

Int J of Food Sci Tech

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“…In Brazil, the Dioscorea tubers are mostly cultivated in the Amazon and Northeast regions and consumed as food staples . This crop is underutilized due to the lack of knowledge of its nutritional and functional properties and industrialization processes . Therefore, application of the Dioscorea yams as raw materials for processed products could increase their agricultural demands contributing to the economic growth of developing countries such as Brazil .…”

Section: Introductionmentioning

confidence: 99%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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“…When the water within the starch paste was frozen, the solutes in the paste condensed, lowering the freezing point and increasing viscosity of starch paste, when the lipid phase changed into glassy state, and then the molecular moving slowed down. Thus, the addition of inulin and KGM decreased syneresis and prevented damage to the starch structure due to freezing and syneresis . Further, the hydrocolloid formed by the addition of KGM into starches could lead to the formation of stable hydrogen bonds with water, consequently improving the freeze‐thaw stability of starches …”

Section: Discussionmentioning

confidence: 99%

“…Thus, the addition of inulin and KGM decreased syneresis and prevented damage to the starch structure due to freezing and syneresis. [36] Further, the hydrocolloid formed by the addition of KGM into starches could lead to the formation of stable hydrogen bonds with water, consequently improving the freezethaw stability of starches. [37]…”

Section: Effect Of Inulin or Kgm On The Freeze-thaw Stability Of Starmentioning

confidence: 99%

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

Wang

Reddy

2018

Starch - Stärke

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In this study, the effects of the addition of inulin and konjac glucomannan (KGM) on the freeze‐thaw stability, retrogradation, and pasting viscosity of starches isolated from different botanical sources are investigated. The isolated starches complexed with inulin and KGM show significant differences (p < 0.05) in the freeze‐thaw stability, degree of retrogradation, and pasting properties. For example, the addition of inulin (5–50%) and KGM (0.2–1.0%) to the starches, enhance the inhibition of retrogradation of all starches as well as reduce their syneresis rates. Inulin shows higher effects than KGM on the functional characteristics of isolated starches. Both inulin and KGM noticeably effect the viscosity of starches. The addition of inulin at 0–50% greatly reduces the peak, trough, breakdown, final, and setback viscosities of the starches; however, the addition of KGM at 0–10% increase these viscosities, whereas that at 10–50% decrease the viscosities. In addition, the pasting temperature increases gradually with the addition of inulin from 0 to 50%; however, the pasting temperature first increases with the addition of KGM from 0 to 20% and then decreases with further increase in KGM up to 50%. Thus, this study provides useful information for the development of functional starch foods with longer shelf life by the addition of dietary fibers, such as inulin and KGM.

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Structure, properties, and applications of aroid starch

Cited by 41 publications

References 66 publications

Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

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