Abstract
The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.
Highlights
Starch is synthesized in plastid and exists as semicrystalline granules in plants
There is demand for new starches to be found for the development of food and non-food industries
Our objective was to characterize the physicochemical properties of starch from A. fortunei and provide some information for its utilization in food industry
Summary
Starch is synthesized in plastid and exists as semicrystalline granules in plants It contains transient ( named as assimilatory) and reserve starches. The reserve starch (usually called starch) is synthesized and stored in plant storage tissues including seed, fruit, tuber, rhizome, corm, bulb, and some metamorphosis roots [1,2,3,4]. It provides humans and animals with nutrition and energy but is widely utilized in food and non-food industries due to its abundant availability and low cost.
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