Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 183, Issue -, Pages 1475-1485Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.05.126
Keywords
Ramie; Root starch; Structural properties; Functional properties; Principal component analysis
Funding
- National Natural Science Foundation of China [31570324]
- Talent Project of Yangzhou University
- Talent Project of Dazhou Vocational and Technical College
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This study investigated the starch properties of eight ramie varieties, revealing differences in starch content, morphology, composition, etc. The results are helpful for selecting suitable ramie variety as a starch source.
Ramie root is an underutilized starch source. In this study, eight ramie varieties were investigated for starch prop-erties. Starch content ranged from 18.6% to 50.1% in dry root. Starches from different varieties showed similar morphology including ellipsoidal, spherical and truncated granules with size D[4,3] from 10.1 to 14.1 mu m. Starch had amylose content from 20.8% to 28.5%. All ramie varieties had B-type starches with relative crystallinity from 24.8% to 27.1%, ordered degree from 0.724 to 0.897 and lamellar thickness from 9.1 to 9.6 nm. Starches had ge-latinization peak temperature from 70.5 to 73.8 degrees C and enthalpy from 14.9 to 15.8 J/g. Starches had swelling power and water solubility from 27.9 to 31.9 g/g and from 11.7% to 15.5%, respectively, at 95 degrees C, and exhibited different pasting properties with breakdown viscosity from 36 to 377 mPa s and setback viscosities from 1295 to 1863 mPa s. Starch pastes exhibited pseudoplastic behavior and different rheological properties. Native, gelatinized and retrograded starches had resistant starch from 81.7% to 83.9%, from 1.7% to 5.1% and from 5.6% to 13.3%, respectively. The eight varieties were divided into 3 groups according to starch properties. This study is helpful for selecting suitable ramie variety as starch source. (c) 2021 Elsevier B.V. All rights reserved.
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