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 T

SUBMITTER: Santos SJL 

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

REPOSITORIES: biostudies-literature