Physicochemical characterization of starch extracted from Malaysian wild yam (Dioscorea hispida Dennst.)

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (ΔHgel) was 4.12 Jg-1. This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.

Original languageEnglish
Pages (from-to)652-658
Number of pages7
JournalEmirates Journal of Food and Agriculture
Volume26
Issue number8
DOIs
Publication statusPublished - 2014

Fingerprint

Dioscorea
yams
Starch
starch
water binding capacity
swelling (materials)
solubility
Solubility
tubers
water content
calorimeters
enthalpy
gelatinization
Dioscorea hispida
Water
Transition Temperature
starch granules
scanning electron microscopes
temperature
physicochemical properties

Keywords

  • Dioscorea hispida
  • DSC
  • Physicochemical properties
  • SEM
  • Starch

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Animal Science and Zoology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

@article{59f80b19339a47b5bda87394d82f0534,
title = "Physicochemical characterization of starch extracted from Malaysian wild yam (Dioscorea hispida Dennst.)",
abstract = "Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46{\%} with the WBC and moisture content were 107{\%} and 249{\%} respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (ΔHgel) was 4.12 Jg-1. This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.",
keywords = "Dioscorea hispida, DSC, Physicochemical properties, SEM, Starch",
author = "Airul Ashri and Yusof, {M. Sukeri M} and {Md. Jamil}, {Mohd. Suzeren} and Aminah Abdullah and {Mohd Yusoff}, {Siti Fairus} and Nasir, {M. Nasir M} and {Mat Lazim}, {Mohamad Azwani Shah}",
year = "2014",
doi = "10.9755/ejfa.v26i8.17098",
language = "English",
volume = "26",
pages = "652--658",
journal = "Emirates Journal of Food and Agriculture",
issn = "2079-052X",
publisher = "United Arab Emirates University",
number = "8",

}

TY - JOUR

T1 - Physicochemical characterization of starch extracted from Malaysian wild yam (Dioscorea hispida Dennst.)

AU - Ashri, Airul

AU - Yusof, M. Sukeri M

AU - Md. Jamil, Mohd. Suzeren

AU - Abdullah, Aminah

AU - Mohd Yusoff, Siti Fairus

AU - Nasir, M. Nasir M

AU - Mat Lazim, Mohamad Azwani Shah

PY - 2014

Y1 - 2014

N2 - Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (ΔHgel) was 4.12 Jg-1. This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.

AB - Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respectively. Results showed the starch solubility and swelling power gradually increased with the increasing of temperature ranging from 65°C to 95°C. Under a scanning electron microscope (SEM), it was observed the starch granules have polyhedral shapes and their size between 1.3 μm to 4.3 μm. The results obtained from differential scanning calorimeter (DSC) showed the starch transition temperature (To, Tp and Tc) were 74.54°C, 79.35°C and 83.36°C whereas, enthalpy of gelatinization (ΔHgel) was 4.12 Jg-1. This research identify that starch from D. hispida has unique properties which can be used as a new starch source for various applications.

KW - Dioscorea hispida

KW - DSC

KW - Physicochemical properties

KW - SEM

KW - Starch

UR - http://www.scopus.com/inward/record.url?scp=84902528786&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84902528786&partnerID=8YFLogxK

U2 - 10.9755/ejfa.v26i8.17098

DO - 10.9755/ejfa.v26i8.17098

M3 - Article

VL - 26

SP - 652

EP - 658

JO - Emirates Journal of Food and Agriculture

JF - Emirates Journal of Food and Agriculture

SN - 2079-052X

IS - 8

ER -