Abstract
The starches separated from two different Dioscorea opposita Thunb. cultivars were investigated for morphological, thermal and crystal properties. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round to oval or irregular. The surface of the starch granules appeared to be smooth without any fissures. The average particle diameter of starches from different D. opposita Thunb. cultivars was 40.3 and 38.7 μm for D. 47 and D. SXY starch, respectively. The transition temperatures ( T o, T p and T c) and enthalpy of gelatinization (Δ H gel) were determined using differential scanning calorimetry (DSC). The D. SXY starch showed the lower T o (74.2 °C) and the broader R (12.4). T p and T c of starch from D. 47 were higher than that of D. SXY starch. Δ H gel values (11.37 J/g) of D. 47 was higher than that of D. SXY starch (10.78 J/g). The crystal type of starches separated from two different D. opposita cultivars was a typical C-type pattern. The degree of crystallinity of two D. opposita cultivars starches was about 45.9% and 31.5%, respectively.
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.
