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Isolation and characterization of starch from purple yam (Dioscorea trifida)

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Abstract

As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and pasting temperature when compared to that obtained by the aqueous extraction method. The starch obtained by the aqueous extraction showed higher oil absorption capacity and less water loss in the freezing–thawing cycles. For both processes, the starches exhibited B-type X-ray diffraction pattern. Thermal analysis showed that both starches pass easily through transition phenomena as observed by T0 and enthalpy values. The thermal effects presented similar behavior for both extraction methods. Although the extraction method induced changes in the properties of the starches, these changes did not compromise the functionality of the extracted starch and the purple yam starch was left unmodified. Starch can be used in preparations that require higher resistance to high temperatures as well as exposure to longer preparation times.

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Acknowledgment

The authors thank PROPESP/UFPA (Provost’s Office for Research and Graduate Studies of the Federal University of Pará), CNPq (National Research and Development Council, processes 309876/2016-8, 308021/2015-0 and 477013/2013-9), and CAPES (Coordination for the Improvement of Higher Education Personnel).

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Authors and Affiliations

  1. Physical Measurement Laboratory, Federal University of Pará (UFPA), Augusto Corrêa, N 1, Guamá, Campus Belém-PA, Belém, PA, 66075-110, Brazil

    Samíria de Jesus Lopes Santos, Márlia Barbosa Pires, Antonio Manoel da Cruz Rodrigues & Luiza Helena Meller da Silva

  2. Agricultural Science Center, Florianópolis-SC, Federal University of Santa Catarina (UFSC), Campus Itacorubi, Florianópolis, SC, 88040-900, Brazil

    Edna Regina Amante

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  1. Samíria de Jesus Lopes Santos
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  2. Márlia Barbosa Pires
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  3. Edna Regina Amante
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  4. Antonio Manoel da Cruz Rodrigues
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  5. Luiza Helena Meller da Silva
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Correspondence to Luiza Helena Meller da Silva.

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Santos, S.d.J.L., Pires, M.B., Amante, E.R. et al. Isolation and characterization of starch from purple yam (Dioscorea trifida). J Food Sci Technol 59, 715–723 (2022). https://doi.org/10.1007/s13197-021-05066-9

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  • DOI: https://doi.org/10.1007/s13197-021-05066-9

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