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