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http://dx.doi.org/10.9721/KJFST.2018.50.2.191

Effect of starch extraction solutions on extraction and physicochemical property of Chinese yam (Dioscorea batatas) starch  

Lee, Hyunjeong (Department of Food Science and Biotechnology, Kyonggi University)
Seo, Dong-Ho (Research Group of Gut Microbiome, Korea Food Research Institute)
Kim, Hyun-Seok (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.2, 2018 , pp. 191-197 More about this Journal
Abstract
This study investigated the influence of starch extraction (ST-EX) solutions on the extraction yield and characteristics of Chinese yam (CY) starches from domestic Dioscorea batatas. Ascorbic acid (VitC), $Na_2S_2O_3$, $NaHCO_3$, and $Na_2CO_3$ were used as ST-EX solutions (0.4%, w/v). The extracted CY starches were examined for ST-EX yield, chemical composition, size distribution, X-ray diffraction, solubility, swelling power, gelatinization, and pasting viscosity. The highest ST-EX yield was obtained from $NaHCO_3$, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions ($NaHCO_3$ and $Na_2CO_3$). Size distribution and gelatinization temperature did not generally differ for CY starches from the different ST-EX solutions. Pasting viscosities increased in the order from $Na_2CO_3$ > $Na_2S_2O_3$ > $NaHCO_3$ > VitC ST-EX solutions. Thus, VitC may be most appropriate to extract CY starch from Dioscorea rhizomes, considering its ST-EX yield, total starch content, and variation in pasting viscosity.
Keywords
Dioscorea batatas; Chinese yam starch; starch extracting solution; extraction yield; physicochemical property;
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