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Isolation and characterization of starch from purple yam (Dioscorea trifida).

ABSTRACT: As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and pasting temperature when compared to that obtained by the aqueous extraction method. The starch obtained by the aqueous extraction showed higher oil absorption capacity and less water loss in the freezing-thawing cycles. For both processes, the starches exhibited B-type X-ray diffraction pattern. Thermal analysis showed that both starches pass easily through transition phenomena as observed by T₀ and enthalpy values. The thermal effects presented similar behavior for both extraction methods. Although the extraction method induced changes in the properties of the starches, these changes did not compromise the functionality of the extracted starch and the purple yam starch was left unmodified. Starch can be used in preparations that require higher resistance to high temperatures as well as exposure to longer preparation times.

Supplementary information

The online version contains supplementary material available at 10.1007/s13197-021-05066-9.

SUBMITTER: Santos SJL

PROVIDER: S-EPMC8814276 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Isolation and characterization of starch from purple yam (<i>Dioscorea trifida</i>).

Santos Samíria de Jesus Lopes SJL Pires Márlia Barbosa MB Amante Edna Regina ER da Cruz Rodrigues Antonio Manoel AM da Silva Luiza Helena Meller LHM

Journal of food science and technology 20210322 2

As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of <i>Dioscorea trifida</i> by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and pasting temperature when compared to that obtained by the aqueous extraction method. The starch obta ...[more]

PMID: 35185187

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