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X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures

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Abstract

Starch from Thai yam Dioscorea hispida Dennst was hydrothermally modified at its original moisture content (∼13%, w/w) and 90 °C to 130 °C for 10 h. X-ray diffraction analysis of the modified starch showed that the crystallographic pattern of the starch was altered from type B in native starch to type C in the starch modified at 90 °C and to type A in those modified at 100–130 °C. Along with the change in crystallographic pattern, decreases in granule swelling, starch solubility, and amylose leaching were observed. Up to the modification temperature of 100 °C, a reduction in the estimated degree of crystallinity and an increase in peak viscosity were noted. Seven percent starch gel of all modified starches, except for that modified at 130 °C, showed higher complex moduli over 0.001 to 10 Hz in dynamic shear test when compared with 7% native starch gel.

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Acknowledgments

This research was supported by the Royal Thai Government research grant fiscal year 2002–2003 and the Thailand–Japan Technology Transfer Project.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok, 10330, Thailand

    Jirarat Tattiyakul, Tarin Naksriarporn & Pasawadee Pradipasena

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  1. Jirarat Tattiyakul
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  2. Tarin Naksriarporn
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  3. Pasawadee Pradipasena
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Correspondence to Jirarat Tattiyakul.

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Tattiyakul, J., Naksriarporn, T. & Pradipasena, P. X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures. Food Bioprocess Technol 5, 964–971 (2012). https://doi.org/10.1007/s11947-010-0424-3

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  • DOI: https://doi.org/10.1007/s11947-010-0424-3

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