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KMID : 0380620180500020191
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.191 ~ p.197
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Effect of starch extraction solutions on extraction and physicochemical property of Chinese yam (Dioscorea batatas) starch
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Lee Hyun-Jeong
Seo Dong-Ho
Kim Hyun-Seok
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Abstract
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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), Na2S2O3, NaHCO3, and Na2CO3 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 NaHCO3, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions (NaHCO3 and Na2CO3). 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 Na2CO3>Na2S2O3> NaHCO3> 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.
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KEYWORD
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Dioscorea batatas, Chinese yam starch, starch extracting solution, extraction yield, physicochemical property
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