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Comparison of starches separated from three different F. cirrhosa.pdf

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Comparison of starches separated from three different F. cirrhosa

/locate/jfoodeng Journal of Food Engineering 80 (2007) 417–422Comparison of starches separated from three different F. cirrhosa Wang Shujun a, Yu Jinglin b, Gao Wenyuan a,*, Pang Jiping a, Yu Jiugao b, Xiao Peigen c a College of Pharmaceuticals and Biotechnology, Tianjin University, Tianjin 300072, China b College of Science, Department of Chemistry, Tianjin University, Tianjin 300072, China c Institute of Medicinal Plant, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100094, China Received 2 January 2005; received in revised form 28 August 2005; accepted 15 January 2006 Available online 29 March 2006Abstract The physico-chemical, morphological, thermal, and crystal properties of the starches separated from three different bulbs of Fritillaria cirrhosa (Song Beimu, Qing Beimu and Lu Beimu) were studied and compared. The starch separated from Song Beimu showed the high- est transition temperatures (onset temperature (To); peak temperature (Tp); conclusion temperature (Tc)), peak height indices (PHI), gela- tinization temperature range (R) and enthalpies of gelatinization (DHgel). However, the starch separated from Qing Beimu had the lower transition temperature (To, Tp, and Tc) and R values. Swelling power, solubility, amylose content and turbidity values were observed to be higher for Delavayi F. starch and it was lower for Przewalskii F. The mean particle diameter of starches from three different F. cirrhosa were 30.65 lm, 28.43 lm and 30.65 lm for Qing Beimu, Song Beimu and Lu Beimu. The shape of starch granules varied from oval to irregular or cuboidal. The starch isolated from Lu Beimu had larger oval or round granules than the starches separated from the other two F. cirrhosa. The three different F. cirrhosa starches all showed a typical B-type pattern. The degree of crystallinity of three Fritillaria starches was about 42.6%, 38.4% and 47.5%, respectively, corresponding to Qing Beimu, Song Beimu and Lu Beimu. 2006 Published by