DOI QR코드

DOI QR Code

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

  • Received : 2018.01.25
  • Accepted : 2018.02.01
  • Published : 2018.04.30

Abstract

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.

Keywords

Dioscorea batatas;Chinese yam starch;starch extracting solution;extraction yield;physicochemical property

References

  1. Chung HY. Carbohydrate analyses of Korean yam (Dioscorea) tubers. Korean J. Food Sci. Technol. 27: 36-40 (1995)
  2. Cheetham NWH, Tao L. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study. Carbohyd. Polym. 36: 277-284 (1998) https://doi.org/10.1016/S0144-8617(98)00007-1
  3. Chen HL, Wang CH, Chang CT, Wang TC. Effects of Taiwanese yam (Dioscorea japonica Thunb var. pseudojaponica Yamamoto) on upper gut function and lipid metabolism in Balb/c mice. Nutrition 19: 646-651 (2003) https://doi.org/10.1016/S0899-9007(03)00058-3
  4. Choi EM, Koo SJ, Hwang JK. Immune cell stimulating activity of mucopolysaccharide isolated from yam (Dioscorea batatas). J. Ethnopharmacol. 91: 1-6 (2004). https://doi.org/10.1016/j.jep.2003.11.006
  5. Jang SM. Contents of nutritional ingredients and diosgenin in the tubers of different Dioscorea spp.. Korean J. Food Nutr. 22: 223- 228 (2009)
  6. Korea Forest Service. Trends in the production amount of forest products. http://www.index.go.kr/potal/main/EachDtlPageDetail.do ?idx_cd=1302. Accessed Jan. 15, 2018.
  7. Kumar L, Brennan M, Zheng H, Brennan C. The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch. Food Chem. 245: 518-524 (2018) https://doi.org/10.1016/j.foodchem.2017.10.125
  8. Kim EJ, Kim HS. Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches. Carbohyd. Polym. 117: 845-852 (2015) https://doi.org/10.1016/j.carbpol.2014.10.038
  9. Kim MJ, Kim HN, Kang KS, Baek NI, Kim DK, Kim YS, Kim SH, Jean BH. Methanol extract of Dioscoreae Rhizoma inhibits proinflammatory cytokines and mediators in the synoviocytes of rheumatoid arthritis. Int. Immunopharmacol. 4: 1489-1497 (2004) https://doi.org/10.1016/j.intimp.2004.07.001
  10. Kim WS, Kim SS, Park YK, Seog HM. Physicochemical properties of several Korean yam starches. Korean J. Food Sci. Technol. 23: 554-560 (1991)
  11. Kim JY, Lee YC, Kim YC, Kim YB, Choi HW. Research on processing properties of yam (Disocorea batatas) by drying methods and milling methods. Food Eng. Prog. 20: 307-313 (2016) https://doi.org/10.13050/foodengprog.2016.20.4.307
  12. Kim IH, Son HJ, Chung KM. Viscosity of yam suspension by drying methods and additives. Korean J. Food Sci. Technol. 38: 444-447 (2006)
  13. Lee BY, Kim HK. Quality properties of Korean yam by various drying methods. Korean J. Food Sci. Technol. 30: 877-882 (1998)
  14. Lee BY, Lee YC, Kim HM, Kim CJ, Park MH. Rheological properties of the gelatinized yam starch solution. Korean J. Food Sci. Technol. 24: 619-622 (1992)
  15. Lee DS, Park YM. Optimization of curing treatment and storage temperature of Chinese yam. Kor. J. Hort. Sci. Technol. 31: 289-298 (2013)
  16. McAnuff MA, Harding WW, Omoruyi FO, Jacobs H, Morrison EY, Asemota HN. Hypoglycemic effects of steroidal sapogenins isolated from Jamaican bitter yam, Dioscorea polygonoides. Food Chem. Toxicol. 43: 1667-1672 (2005) https://doi.org/10.1016/j.fct.2005.05.008
  17. Ma F, Zhang Y, Liu N, Zhang J, Tan G, Kannan B, Liu X, Bell AE. Rheological properties of polysaccharides from Dioscorea opposita Thunb.. Food Chem. 227: 64-72 (2017) https://doi.org/10.1016/j.foodchem.2017.01.072
  18. AACC. Approved Method of the AACC. 10th ed. Methods 46-08 & 76-13. American Association of Cereal Chemists, St Paul, MN, USA (2000)
  19. Abegunde OK, Mu TH, Chen JW, Deng FM. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocolloid. 33: 169-177 (2013) https://doi.org/10.1016/j.foodhyd.2013.03.005
  20. Chrastil J. Improved colorimetric determination of amylose in starches or flours. Carbohyd. Res. 159: 154-158 (1987) https://doi.org/10.1016/S0008-6215(00)90013-2
  21. Onwueme IC. The tropical tuber crops: Yams, cassava, sweet potato and coco yam. John Wiley & Sons Inc., Somerset, NJ, USA. pp. 24-30 (1978)
  22. Palacios-Fonseca AJ, Castro-Rosas J, Gmez-Aldapa CA, Tovar- Bentez T, Milln-Malo BM, del Real A, Rodrguez-Garca ME. Effect of the alkaline and acid treatments on the physicochemical properties of corn starch. CyTA-J. Food 11: 67-74 (2013) https://doi.org/10.1080/19476337.2012.761651
  23. Park YM, Lim JH, Jeong HJ, Seo EW. Protective effects of crude mucin and saponin from Dioscorea rhizoma on gastric ulcer induced by alcohol in rats. J. Life Sci. 24: 1200-1208 (2014) https://doi.org/10.5352/JLS.2014.24.11.1200
  24. Prez OE, Haros M, Suarez C. Corn steeping: influence of time and lactic acid on isolation and thermal properties of starch. J. Food Eng. 48: 251-256 (2001) https://doi.org/10.1016/S0260-8774(00)00165-5
  25. Qiu C, Li X, Ji N, Qin Y, Sun Q, Xiong L. Rheological properties and microstructure characterization of normal and waxy corn starch dry heated with soy protein isolate. Food Hydrocolloid. 48: 1-7 (2015) https://doi.org/10.1016/j.foodhyd.2015.01.030
  26. Shin JH, Kim SK, Kang DK, Park SZ. Effect of fertilizer and organic matter level on marketable tuber production in Chinese yam (Dioscorea opposite). Korean J. Crop Sci. 59: 144-150 (2014) https://doi.org/10.7740/kjcs.2014.59.2.144
  27. Shujun W, Hongyan L, Wenyuan G, Haixia C, Jiugao Y, Peigen X. Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars. Food Chem. 99: 30- 37 (2006a) https://doi.org/10.1016/j.foodchem.2005.07.008
  28. Shujun W, Jinglin Y, Wenyuan G, Hongyan L, Peigen X. New starches from traditional Chinese medicine (TCM)-Chinese yam (Dioscorea opposita Thunb.) cultivars. Carbohyd. Res. 341: 289-293 (2006b) https://doi.org/10.1016/j.carres.2005.10.022
  29. Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M. Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohyd. Polym. 62: 25-34 (2005) https://doi.org/10.1016/j.carbpol.2005.07.003
  30. Sugimoto N, Yoshida N, Nakamura Y, Ichikawa H, Naito Y, Okanoue T, Yosikawa T. Influence of vitamin E on gastric mucosal injury induced by Helicobacter pylori infection. Biofactors 28: 9-19 (2006) https://doi.org/10.1002/biof.5520280102
  31. Wang Y, Gao W, Li X. Carboxymethyl Chinese yam starch: Synthesis, characterization, and influence of reaction parameters. Carbohyd. Res. 344: 1764-1769 (2009) https://doi.org/10.1016/j.carres.2009.06.014
  32. Wang S, Yu J, Yu J, Liu H. Granule structure of C-type Chinese yam (Dioscorea opposita Thunb var. Zhongbowen) starch by acid hydrolysis. Food Hydrocolloid. 22: 538-542 (2008) https://doi.org/10.1016/j.foodhyd.2007.01.006

Acknowledgement

Supported by : 농림축산식품부