AI Article Synopsis
- D. alata is a valuable edible and medicinal plant in China, with its tubers being high in starch content, though its starch properties are not well understood.
- Five different types of D. alata starch were studied, revealing that they contain a high proportion of amylose and resistant starch (RS), with notable differences in their properties compared to other related species.
- Among these starches, the SM variety showed the best characteristics, including the highest levels of amylose and resistant starch, suggesting that D. alata could be an excellent source for innovative starch applications in food and industry.
Article Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.18 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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| http://dx.doi.org/10.1016/j.ijbiomac.2023.124225 | DOI Listing |
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