Back to Search Start Over

Extraction, characterization and technological properties of white garland-lily starch.

Extraction, characterization and technological properties of white garland-lily starch.

Authors :
Bento JAC
Ferreira KC
de Oliveira ALM
Lião LM
Caliari M
Júnior MSS
Source :
International journal of biological macromolecules [Int J Biol Macromol] 2019 Aug 15; Vol. 135, pp. 422-428. Date of Electronic Publication: 2019 May 22.
Publication Year :
2019

Abstract

The white garland-lily rhizomes represent a potential source for starch extraction. Thus, the present study aimed to contribute with new data about the starch extraction yield and to characterize the chemical-structural, thermal and technological properties of the white garland-lily starch. The rhizomes harvested in the dry season presented greater starch yields (22.0 g 100 g <superscript>-1</superscript> ) than in the early summer (6.9 ± 0.5 g 100 g <superscript>-1</superscript> ) (d.b). The starch presented adequate purity (97.67 g 100 g <superscript>-1</superscript> ), the granules were flat, with the thickness varying from 2 to 6 μm and length between 12 and 38 μm, and they showed no birefringence. They presented an amylose content of 59.16 g 100 g <superscript>-1</superscript> , crystallinity of 19.30% and type B starch. The C13 CP/MAS spectrum presented an amorphous pattern although indicating a transition to type V. This was a product with moderate swelling power and a high gelatinization peak temperature (76.78 °C). The extraction of white garland-lily starch is feasible in the dry season when it has chemical-structural, thermal and technological properties suitable for use in the food industry, related to its high amorphous starch content.<br /> (Copyright © 2019 Elsevier B.V. All rights reserved.)

Details

Language :
English
ISSN :
1879-0003
Volume :
135
Database :
MEDLINE
Journal :
International journal of biological macromolecules
Publication Type :
Academic Journal
Accession number :
31128191
Full Text :
https://doi.org/10.1016/j.ijbiomac.2019.05.141