Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch

Li Xia; Gao Wenyuan; Jiang Qianqian; Wang Yanli; Guo Xinhua; Huang Luqi

Starch-Starke 63(10): 616-624


ISSN/ISBN: 0038-9056
DOI: 10.1002/star.201100017
Accession: 070664337

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Native yam starch was modified by oxidation (with sodium hypochlorite), acid, and enzyme (with gluco-amylase), respectively. Ash content, fat content, protein, and AM contents were reduced following modifications. All the modifications reduced swelling capacity whereas improved the solubility. The SEM of the native starch showed the presence of large oval or spherical to small irregular-shaped granules, however, oxidation and hydrolysis caused collapse of the granules. From the XRD, the typical C-type XRD pattern of the native starch changed to the typical A-type XRD pattern of the three modified starches. The above results also demonstrated that amorphous region of yam starch granules was preferentially degraded than crystalline region of granules. DSC showed that oxidation and acid/enzyme hydrolysis reduced peak temperature of gelatinization (T(p)) of native starch significantly. Enthalpy of gelatinization (Delta H) of oxidation and enzyme starch was reduced but it has no obviously change following acid modification.