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Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China
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Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Derek J. McPhee
Molecules 2019, 24(16), 2973; https://doi.org/10.3390/molecules24162973
Received: 31 July 2019 / Revised: 11 August 2019 / Accepted: 15 August 2019 / Published: 16 August 2019
(This article belongs to the Special Issue Starch in Food Products)
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Abstract

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased. View Full-Text
Keywords: Dioscorea opposita plants; Chinese yam starch; pasting property; freeze–thaw stability Dioscorea opposita plants; Chinese yam starch; pasting property; freeze–thaw stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Chen, H.; Hu, Z.; Liu, D.; Li, C.; Liu, S. Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study. Molecules 2019, 24, 2973.

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