Abstract
The objectives of this research were to evaluate the chemical composition of Hedychium coronarium rhizomes and isolate and characterize their starch by conducting physical and physicochemical analyses. The chemical composition of isolated starch granules was also determined, as well as shape, size, particle distribution size by laser diffraction, paste viscosity by rapid visco-analysis, swelling power, water solubility index, thermal property by differential scanning calorimetry, and crystallinity by X-ray diffraction. Rhizomes presented high water content and low lipids, carbohydrates, ash, protein and fiber levels. Due to its low dry matter content (17.3%), with 21.97% of starch, as well as long fibers and latex, which hamper starch extraction, the white ginger lily rhizomes are not interesting as a starch source. The isolated starch showed 99.2% purity, with 37.2% of amylase content. The starch granules presented an irregular polyhedral shape and average size of 38.2 ? m . The crystalline structure of the starch granules was type A, which is maintained by strong internal associative forces that reduce water solubility. The starch gelatinization temperature occurs between 73.1oC and 78.7°C. The starch paste viscosity profile showed high stability at 95°C and high tendency to retrograde, suggesting its use in adhesive and food industries. KEY-WORDS: Hedychium coronarium ; physicochemical and functional properties; paste viscosity; starch thermal property.
Highlights
The objectives of this research were to evaluate the chemical composition of Hedychium coronarium rhizomes and isolate and characterize their starch by conducting physical and physicochemical analyses
which is maintained by strong internal associative forces that reduce water solubility
The starch gelatinization temperature occurs between 73.1oC
Summary
The objectives of this research were to evaluate the chemical composition of Hedychium coronarium rhizomes and isolate and characterize their starch by conducting physical and physicochemical analyses. O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. Indústrias de alimentos estão interessadas na identificação e no desenvolvimento de espécies que produzam amidos nativos, com características físico-químicas e funcionais especiais, para manter e/ou realçar as propriedades dos seus produtos, mesmo após estocagem e refrigeração (Bobbio & Bobio 2003). As propriedades mais importantes para a utilização do amido, na elaboração de alimentos e outras aplicações industriais, incluem as físico-químicas - gelatinização e retrogradação - e as funcionais: solubilidade, inchamento, absorção em água, sinerese e comportamento reológico de suas pastas e géis moleculares (Wang & White 1994b). Dessa forma, este trabalho teve por objetivos contribuir com o estudo do rizoma do lírio-do-brejo, bem como isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
