Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches

Zhang, S.; Fan, X.; Lin, L.; Zhao, L.; Liu, A.; Wei, C.

International Journal of Food Properties 20(8): 1740-1750


ISSN/ISBN: 1094-2912
DOI: 10.1080/10942912.2016.1217879
Accession: 070809705

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The dry root tuber of Stephania epigaea contained 36.5% starch, indicating a good starch source. In this study, starch was isolated from S. epigaea. Its morphology, physicochemical, and functional properties were investigated and compared with potato and maize starches. S. epigaea starch had small spherical granules with centric hila and large ellipsoidal granules with eccentric hila, and granule sizes varied from 7 to 40 mu m. The starch had 33.9% amylose content and B-type crystallinity. The gelatinization onset, peak, and final temperatures were 59.4, 62.3, and 66.2 degrees C, respectively, and were lower than those of potato and maize starches, but the enthalpy (16.3 J/g) was higher than that of potato and maize starches. The peak, hot, final, and breakdown viscosities were 2227, 1623, 2149, and 594 dPa s, respectively, and were significantly higher than those of maize starch and lower than those of potato starch. S. epigaea starch was more susceptible to amylase hydrolysis and in vitro digestion than potato starch and less than maize starch. This study would be useful for the applications of starch from S. epigaea in the food and non-food industries.