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| Wang,Yugao; Zhang,Liming; Li,Xinglin; Gao,Wenyuan. |
| The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme (starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of three starches ranged from 19.47 to 22.17%. The granule surfaces of starch-A and starch-E were as smooth as that of starch-O. The crystalline pattern of the three starches was a C-type. The transition temperatures (To, Tp and Tc) varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30 to 86.65 ºC, respectively. The starch-E showed the highest Δ Hgel, followed by the starch-A, while it was lowest for the starch-O. According to the viscosity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yam starch; Yam residue; Thermal; Crystallinity; Pasting property. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200004 |
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