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Molecules 2018, 23(9), 2132; https://doi.org/10.3390/molecules23092132

Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

1,2
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1,2
,
1,2
,
1,2
and
1,2,*
1
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
2
Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
*
Author to whom correspondence should be addressed.
Received: 8 August 2018 / Revised: 17 August 2018 / Accepted: 22 August 2018 / Published: 24 August 2018
(This article belongs to the Special Issue Natural Products Used as Foods and Food Ingredients)
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Abstract

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch. View Full-Text
Keywords: Apios fortunei; root tuber; C-type starch; structural properties; functional properties Apios fortunei; root tuber; C-type starch; structural properties; functional properties
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Wang, J.; Guo, K.; Fan, X.; Feng, G.; Wei, C. Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches. Molecules 2018, 23, 2132.

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