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Volume 2, Issue 3, June 2021, Pages 154 - 161

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Authors
Xiao-Dan Shi, Jing-Jing Huang, Jin-Zhi Han, Shao-Yun Wang*
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
*Corresponding author. Email: shywang@fzu.edu.cn
Corresponding Author
Shao-Yun Wang
Received 4 May 2021, Accepted 22 June 2021, Available Online 9 July 2021.
DOI
10.2991/efood.k.210626.001How to use a DOI?
Keywords
Pachyrhizus erosus; starch; physicochemical properties; rheological properties; in vitro digestion
Abstract

The search for novel natural ingredients has been stimulated by the food and non-food industries, and roots of Pachyrhizus erosus (jicama) emerges as promising crops for industrial production due to its crispy and succulent flesh and high yield. Therefore, jicama starches from Fujian Province (SFJ) and Guangxi Province (SGX) were isolated and the microstructure, swelling power, crystallinity, thermal property, rheological property, and in vitro digestibility were determined. The starch granules of SFJ and SGX showed polyhedral, spherical or semi-spherical shapes with smooth nonporous surface. SFJ and SGX showed increasing solubility and swelling power with the increasing of temperature. By X-ray diffraction analysis, both had typical A-type crystallinity, but SFJ showed lower relative crystallinity (29.4%) than SGX (35.4%). SFJ with smaller granule sizes and lower relative crystallinity showed weaker thermal stability, lower viscosity, weaker strength of starch gels, and lower Resistant Starch (RS) content. The high contents of RS in SFJ (65.67%) and SGX (70.37%) suggested that jicama is promising low energy food for special purposes.

HIGHLIGHTS
  • •

    Jicama starches [Sample from Fujian Province (SFJ) and Sample from Guangxi Province (SGX)] were isolated and characterized by various techniques.

  • •

    SFJ and SGX showed similar shapes with smooth and nonporous surface.

  • •

    SFJ had smaller granule sizes and lower relative crystallinity.

  • •

    SFJ gels possessed weaker thermal stability, lower viscosity, and weaker strength.

  • •

    SGX had lower resistant starch content by in vitro digestion experiment.

Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
Journal
eFood
Volume-Issue
2 - 3
Pages
154 - 161
Publication Date
2021/07/09
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.210626.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Xiao-Dan Shi
AU  - Jing-Jing Huang
AU  - Jin-Zhi Han
AU  - Shao-Yun Wang
PY  - 2021
DA  - 2021/07/09
TI  - Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility
JO  - eFood
SP  - 154
EP  - 161
VL  - 2
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210626.001
DO  - 10.2991/efood.k.210626.001
ID  - Shi2021
ER  -