Characterization of underutilized root starches from eight varieties of ramie (Boehmeria nivea) grown in China
| Autor: | Yinhui Ren, Yaling Li, Zhonghua Zhang, Laiquan Shi, Chengjian Huang, Hualan Chen, Wenjing Sheng, Qiwei Wei, Cunxu Wei |
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| Rok vydání: | 2021 |
| Předmět: |
China
Morphology (linguistics) food.ingredient Starch 02 engineering and technology Biochemistry Boehmeria Ramie 03 medical and health sciences chemistry.chemical_compound Crystallinity food Structural Biology Amylose medicine Food science Resistant starch Molecular Biology 030304 developmental biology Principal Component Analysis 0303 health sciences biology Chemistry General Medicine 021001 nanoscience & nanotechnology biology.organism_classification Swelling medicine.symptom 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules. 183:1475-1485 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2021.05.126 |
| Popis: | Ramie root is an underutilized starch source. In this study, eight ramie varieties were investigated for starch properties. Starch content ranged from 18.6% to 50.1% in dry root. Starches from different varieties showed similar morphology including ellipsoidal, spherical and truncated granules with size D[4,3] from 10.1 to 14.1 μm. Starch had amylose content from 20.8% to 28.5%. All ramie varieties had B-type starches with relative crystallinity from 24.8% to 27.1%, ordered degree from 0.724 to 0.897 and lamellar thickness from 9.1 to 9.6 nm. Starches had gelatinization peak temperature from 70.5 to 73.8 °C and enthalpy from 14.9 to 15.8 J/g. Starches had swelling power and water solubility from 27.9 to 31.9 g/g and from 11.7% to 15.5%, respectively, at 95 °C, and exhibited different pasting properties with breakdown viscosity from 36 to 377 mPa s and setback viscosities from 1295 to 1863 mPa s. Starch pastes exhibited pseudoplastic behavior and different rheological properties. Native, gelatinized and retrograded starches had resistant starch from 81.7% to 83.9%, from 1.7% to 5.1% and from 5.6% to 13.3%, respectively. The eight varieties were divided into 3 groups according to starch properties. This study is helpful for selecting suitable ramie variety as starch source. |
| Databáze: | OpenAIRE |
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