Physicochemical properties of a new starch from ramie (Boehmeria nivea) root
| Autor: | Yinhui Ren, Qiwei Wei, Laiquan Shi, Chengjian Huang, Yaling Li, Zhonggang Cui, Lingshang Lin, Cunxu Wei |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Starch 02 engineering and technology Biochemistry Plant Roots Boehmeria Ramie 03 medical and health sciences chemistry.chemical_compound Crystallinity food X-Ray Diffraction Structural Biology Amylose Food Industry Food science Resistant starch Molecular Biology Potato starch 030304 developmental biology Solanum tuberosum 0303 health sciences Molecular Structure Food additive food and beverages Oryza General Medicine 021001 nanoscience & nanotechnology chemistry 0210 nano-technology Thickening agent |
| Zdroj: | International journal of biological macromolecules. 174 |
| ISSN: | 1879-0003 |
| Popis: | A new starch was isolated from ramie root, and its physicochemical properties were investigated. Ramie dry root contained 45.9% starch. Starch had truncated, ellipsoidal, and spherical granule shapes with size from 7 to 30 μm and D[4,3] about 14.1 μm. Starch contained 38.9% apparent amylose content and 22.4% true amylose content, exhibited B-type crystallinity, and had 26.6% relative crystallinity, 0.82 ordered degree, and 9.2 nm lamellar thickness. Starch had 71.8 °C gelatinization peak temperature and 15.6 J/g gelatinization enthalpy, and exhibited 31.4 g/g swelling power and 17.1% water solubility at 95 °C. Starch had peak, hot, breakdown, final, and setback viscosities at 3048, 2768, 279, 4165, and 1397 mPa s, respectively, and showed peak time at 4.36 min and pasting temperature at 75.0 °C. The native, gelatinized, and retrograded starches contained 15.1%, 94.0%, and 86.5% rapidly digestible starch and 83.3%, 4.0%, and 10.7% resistant starch, respectively. Compared with potato and rice starches, ramie starch was somewhat similar to potato starch but significantly different from rice starch in starch component, crystalline structure, and functional properties. Therefore, ramie starch exhibited the potential to be used as a thickening agent, resistant-digesting food additive, and alternative to potato starch in food and nonfood industries. |
| Databáze: | OpenAIRE |
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