Journal
STARCH-STARKE
Volume 66, Issue 3-4, Pages 353-360Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201200270
Keywords
Chestnut; Crystallinity; Freeze-thawing cycle; Thermal properties; Yam
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Funding
- National High Technology Research and Development Program (863 Program) of China [SS2013AA100207]
- National Key Technology Research and Development Program [2012BAD33B08]
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Starches derived from chestnut, potato, and yam were compared by freeze-thaw treatments (FTT) from 1 to 5 cycles under the conditions of -18 degrees C for 24h and then 30 degrees C for 2h. The microstructure, crystallinity, thermal properties, and physicochemical characteristics were investigated using SEM, XRD, and DSC. Significant differences were found after the FTT for the three kinds of starches. Honeycomb-like network structures formed after the first FTT cycle and the structures were broken after the fifth freeze-thaw cycle. The freeze-thawed chestnut and yam starches showed typical B-type crystal structures, which were significantly different from native ones (A-type and C-type patterns for chestnut and yam starches, respectively). The thermodynamic parameter values (T-0, T-p, T-c, and H) of the freeze-thawed starches increased with the increase of FTT cycles. Among the three types of starch, yam starch showed the higher freeze-thaw stability than potato and yam starches. The potato starch had the highest RS content, which makes it a good resource for RS production.
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