Physicochemical Properties of Starch from Dioscorea pyrifolia tubers

M. S. Elmi Sharlina, Wan Yaacob Wan Ahmad, Mohamad Azwani Shah Mat Lazim, Mohd Shazrul Fazry Sa`Ariwijaya, Seng Joe Lim, Sapina Abdullah, Akram Noordin, Malina Kumaran

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Starch from Dioscorea pyrifolia tubers was characterized for its proximate composition, physicochemical properties and toxicity. This starch contains 44.47 ± 1.86% amylose, 4.84 ± 0.29% moisture, 0.88 ± 0.21% ash, 1.34 ± 0.11% proteins and 92.73 ± 0.48% carbohydrates. X-ray diffraction (XRD) analysis showed a type-C starch with a relative crystallinity of 23.31 ± 2.41%. The starch granules are polyhedral, with a diameter of 2.8 to 5.6 μm and average size of 3.93 ± 1.47 μm. Initial, peak and finishing gelatinization temperatures for the starch were 71.51 ± 0.07, 75.05 ± 0.15, and 78.25 ± 0.18 °C, respectively; the gelatinization enthalpy was 3.86 ± 0.02 J/g, and the peak height index was 1.09 ± 0.05. Thermogravimetric analysis showed a weight loss of 85.81 ± 0.52% and a decomposition temperature of 320.16 ± 0.35 °C, which indicated that there was good thermal stability of the starch. Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food and non-food industries.

Original languageEnglish
Pages (from-to)225-232
Number of pages8
JournalFood Chemistry
Volume220
DOIs
Publication statusPublished - 1 Apr 2017

Fingerprint

Dioscorea
Starch
tubers
physicochemical properties
starch
Ashes
nonfood industry
Toxicity
embryotoxicity
thermogravimetry
Amylose
Temperature
enthalpy
gelatinization
proximate composition
thermal stability
starch granules
amylose
Poisons
X-ray diffraction

Keywords

  • Characterization
  • Dioscorea pyrifolia
  • Starch
  • Toxicity

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

Cite this

Physicochemical Properties of Starch from Dioscorea pyrifolia tubers. / Elmi Sharlina, M. S.; Wan Ahmad, Wan Yaacob; Mat Lazim, Mohamad Azwani Shah; Sa`Ariwijaya, Mohd Shazrul Fazry; Lim, Seng Joe; Abdullah, Sapina; Noordin, Akram; Kumaran, Malina.

In: Food Chemistry, Vol. 220, 01.04.2017, p. 225-232.

Research output: Contribution to journalArticle

Elmi Sharlina, M. S. ; Wan Ahmad, Wan Yaacob ; Mat Lazim, Mohamad Azwani Shah ; Sa`Ariwijaya, Mohd Shazrul Fazry ; Lim, Seng Joe ; Abdullah, Sapina ; Noordin, Akram ; Kumaran, Malina. / Physicochemical Properties of Starch from Dioscorea pyrifolia tubers. In: Food Chemistry. 2017 ; Vol. 220. pp. 225-232.
@article{7d16cff4fce2492fb022cf89471293aa,
title = "Physicochemical Properties of Starch from Dioscorea pyrifolia tubers",
abstract = "Starch from Dioscorea pyrifolia tubers was characterized for its proximate composition, physicochemical properties and toxicity. This starch contains 44.47 ± 1.86{\%} amylose, 4.84 ± 0.29{\%} moisture, 0.88 ± 0.21{\%} ash, 1.34 ± 0.11{\%} proteins and 92.73 ± 0.48{\%} carbohydrates. X-ray diffraction (XRD) analysis showed a type-C starch with a relative crystallinity of 23.31 ± 2.41{\%}. The starch granules are polyhedral, with a diameter of 2.8 to 5.6 μm and average size of 3.93 ± 1.47 μm. Initial, peak and finishing gelatinization temperatures for the starch were 71.51 ± 0.07, 75.05 ± 0.15, and 78.25 ± 0.18 °C, respectively; the gelatinization enthalpy was 3.86 ± 0.02 J/g, and the peak height index was 1.09 ± 0.05. Thermogravimetric analysis showed a weight loss of 85.81 ± 0.52{\%} and a decomposition temperature of 320.16 ± 0.35 °C, which indicated that there was good thermal stability of the starch. Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food and non-food industries.",
keywords = "Characterization, Dioscorea pyrifolia, Starch, Toxicity",
author = "{Elmi Sharlina}, {M. S.} and {Wan Ahmad}, {Wan Yaacob} and {Mat Lazim}, {Mohamad Azwani Shah} and Sa`Ariwijaya, {Mohd Shazrul Fazry} and Lim, {Seng Joe} and Sapina Abdullah and Akram Noordin and Malina Kumaran",
year = "2017",
month = "4",
day = "1",
doi = "10.1016/j.foodchem.2016.09.196",
language = "English",
volume = "220",
pages = "225--232",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Physicochemical Properties of Starch from Dioscorea pyrifolia tubers

AU - Elmi Sharlina, M. S.

AU - Wan Ahmad, Wan Yaacob

AU - Mat Lazim, Mohamad Azwani Shah

AU - Sa`Ariwijaya, Mohd Shazrul Fazry

AU - Lim, Seng Joe

AU - Abdullah, Sapina

AU - Noordin, Akram

AU - Kumaran, Malina

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Starch from Dioscorea pyrifolia tubers was characterized for its proximate composition, physicochemical properties and toxicity. This starch contains 44.47 ± 1.86% amylose, 4.84 ± 0.29% moisture, 0.88 ± 0.21% ash, 1.34 ± 0.11% proteins and 92.73 ± 0.48% carbohydrates. X-ray diffraction (XRD) analysis showed a type-C starch with a relative crystallinity of 23.31 ± 2.41%. The starch granules are polyhedral, with a diameter of 2.8 to 5.6 μm and average size of 3.93 ± 1.47 μm. Initial, peak and finishing gelatinization temperatures for the starch were 71.51 ± 0.07, 75.05 ± 0.15, and 78.25 ± 0.18 °C, respectively; the gelatinization enthalpy was 3.86 ± 0.02 J/g, and the peak height index was 1.09 ± 0.05. Thermogravimetric analysis showed a weight loss of 85.81 ± 0.52% and a decomposition temperature of 320.16 ± 0.35 °C, which indicated that there was good thermal stability of the starch. Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food and non-food industries.

AB - Starch from Dioscorea pyrifolia tubers was characterized for its proximate composition, physicochemical properties and toxicity. This starch contains 44.47 ± 1.86% amylose, 4.84 ± 0.29% moisture, 0.88 ± 0.21% ash, 1.34 ± 0.11% proteins and 92.73 ± 0.48% carbohydrates. X-ray diffraction (XRD) analysis showed a type-C starch with a relative crystallinity of 23.31 ± 2.41%. The starch granules are polyhedral, with a diameter of 2.8 to 5.6 μm and average size of 3.93 ± 1.47 μm. Initial, peak and finishing gelatinization temperatures for the starch were 71.51 ± 0.07, 75.05 ± 0.15, and 78.25 ± 0.18 °C, respectively; the gelatinization enthalpy was 3.86 ± 0.02 J/g, and the peak height index was 1.09 ± 0.05. Thermogravimetric analysis showed a weight loss of 85.81 ± 0.52% and a decomposition temperature of 320.16 ± 0.35 °C, which indicated that there was good thermal stability of the starch. Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food and non-food industries.

KW - Characterization

KW - Dioscorea pyrifolia

KW - Starch

KW - Toxicity

UR - http://www.scopus.com/inward/record.url?scp=84992091975&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84992091975&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2016.09.196

DO - 10.1016/j.foodchem.2016.09.196

M3 - Article

C2 - 27855893

AN - SCOPUS:84992091975

VL - 220

SP - 225

EP - 232

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -