The changes in crystalline properties of starch from Rhizoma Dioscorea by acid hydrolysis was characterized by X-Ray diffractometry (XRD). The results revealed that the crystalline type of Rhizoma Dioscorea starch c...The changes in crystalline properties of starch from Rhizoma Dioscorea by acid hydrolysis was characterized by X-Ray diffractometry (XRD). The results revealed that the crystalline type of Rhizoma Dioscorea starch changed from C-type to A-type after 16 days of the acid hydrolysis. This phenomenon was different from that of other starches subjected to the acid hydrolysis. The results revealed that the B-polymorphs of C-type starch constituted the amorphous regions while the crystalline areas were mainly composed of A-polymorphs. The degree of crystallinity of the acid-thinned starch increased gradually with the time of acid hydrolysis.展开更多
The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total...The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.展开更多
文摘The changes in crystalline properties of starch from Rhizoma Dioscorea by acid hydrolysis was characterized by X-Ray diffractometry (XRD). The results revealed that the crystalline type of Rhizoma Dioscorea starch changed from C-type to A-type after 16 days of the acid hydrolysis. This phenomenon was different from that of other starches subjected to the acid hydrolysis. The results revealed that the B-polymorphs of C-type starch constituted the amorphous regions while the crystalline areas were mainly composed of A-polymorphs. The degree of crystallinity of the acid-thinned starch increased gradually with the time of acid hydrolysis.
基金Supported by the National Natural Science Foundation of China(No.31701552)Leading Talents Support Program of Science and Technology Innovation in Fujian Province(KRC16002A)Excellent Talents Support Program of Colleges and Universities in Fujian Province(JA14094)
文摘The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.