Morphological, structural and functional properties of starch granules extracted from the tubers and seeds of Sphenostylis stenocarpa

作者：Malumba Paul^*; Doran Lynn; Zanmenou Wilfried; Odjo Sylvanus; Katanga Joseph; Blecker Christophe; Bera Francois

来源：Carbohydrate Polymers, 2017, 178: 286-294.

DOI：10.1016/j.carbpol.2017.09.013

• Sphenostylis
• Seed
• Tuber
• Starch
• Granules
• Property

Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms, is a legume widely recognized in Africa for its edible starchy tuber and seeds. In the present morphological, structural and functional properties of starch extracted from the tubers and seeds of a same accession of this plant were characterized and compared. With smaller and more angular granules, tuber starch displayed higher resistance toward amylolysis and gelatinization than seed starch. The amylolysis of seed starch resulted in fragmented granules with typical layered structures of growth rings. During their hydrothermal treatments, both tuber and seed starches showed condensed ghosts even at 95 degrees C. This high resistance toward hydrothermal degradation was considered as the basis of the typical pasting properties of these two materials. Both seed and tuber starch exhibited A-type crystalline pattern. Under non-oxidative combustion tuber starch presented a degradation peak at 310 degrees C while seed starch was degraded around 302 degrees C.

• 出版日期2017-12-15