Accumulation and physicochemical properties of starch in relation to eating quality in different parts of taro (Colocasia esculenta) corm
| Autor: | Erjin Zhang, Liping Ran, Yumeng Zhang, Fei Xiong, Xurun Yu, Wenyi Lu |
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| Rok vydání: | 2022 |
| Předmět: |
Morphology (linguistics)
Chemical Phenomena Chemistry Starch Spectrum Analysis Granule (cell biology) Corm General Medicine Biochemistry Colocasia esculenta chemistry.chemical_compound Crystallinity Organ Specificity Structural Biology Amylose Food Quality medicine Food science Swelling medicine.symptom Molecular Biology Colocasia |
| Zdroj: | International Journal of Biological Macromolecules. 194:924-932 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2021.11.147 |
| Popis: | The accumulation and physicochemical properties of starch affect the eating quality of taro corm. This study aims to investigate the accumulation, morphology, and physicochemical properties of starch from inner and outer tissues in the top, middle, and basal parts of taro corm. Structural and morphological observations showed that the inner tissues of the taro corm accumulated more starch, and the middle tissue had moderate amylose content and the largest granule diameter. Starch from different tissues exhibited A-type orthorhombic structure and similar nuclear magnetic resonance spectrum. The relative crystallinity of starch in the middle tissue was higher than that in the top and basal tissue. Compared with middle and basal tissue, starch from top tissue showed higher peak viscosity, pasting time, swelling power and solubility. Compared with the top and basal tissues, the middle tissue of taro corm exhibited higher index of eating quality including smell, texture, and total evaluation score. The results indicated that starches in various spatial parts of taro corm exhibit differences in accumulation, morphology, structure and physicochemical properties that lead to diverse eating qualities. |
| Databáze: | OpenAIRE |
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