Effect of starch extraction solutions on extraction and physicochemical property of Chinese yam (Dioscorea batatas) starch

마(Dioscorea batatas) 전분의 추출 및 물리화학적 특성에 대한 전분추출용액의 영향

  • Lee, Hyunjeong (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Seo, Dong-Ho (Research Group of Gut Microbiome, Korea Food Research Institute) ;
  • Kim, Hyun-Seok (Department of Food Science and Biotechnology, Kyonggi University)
  • 이현정 (경기대학교 식품생물공학과) ;
  • 서동호 (한국식품연구원 장내미생물연구단) ;
  • 김현석 (경기대학교 식품생물공학과)
  • Received : 2018.01.25
  • Accepted : 2018.02.01
  • Published : 2018.04.30


This study investigated the influence of starch extraction (ST-EX) solutions on the extraction yield and characteristics of Chinese yam (CY) starches from domestic Dioscorea batatas. Ascorbic acid (VitC), $Na_2S_2O_3$, $NaHCO_3$, and $Na_2CO_3$ were used as ST-EX solutions (0.4%, w/v). The extracted CY starches were examined for ST-EX yield, chemical composition, size distribution, X-ray diffraction, solubility, swelling power, gelatinization, and pasting viscosity. The highest ST-EX yield was obtained from $NaHCO_3$, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions ($NaHCO_3$ and $Na_2CO_3$). Size distribution and gelatinization temperature did not generally differ for CY starches from the different ST-EX solutions. Pasting viscosities increased in the order from $Na_2CO_3$ > $Na_2S_2O_3$ > $NaHCO_3$ > VitC ST-EX solutions. Thus, VitC may be most appropriate to extract CY starch from Dioscorea rhizomes, considering its ST-EX yield, total starch content, and variation in pasting viscosity.


Supported by : 농림축산식품부


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