Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Resistant starch in native Tacca (Tacca leontopetaloides) starch and its various modified starches
View through CrossRef
Tacca (Tacca leontopetaloides) tubers have a high amylose content which can be modified to increase the resistant starch content. The present work therefore aimed to study the influence of acid hydrolysis, enzymes, and autoclaving cooling treatments on resistant starch content formation from Tacca starch. To this end, the amylose and resistant starch contents, and the microstructure of the samples were determined. Results showed that Tacca starch treated by a combination of acid, enzyme, and autoclaving cooling treatments had the highest resistant starch content which increased from 4.09 to 61.96%, with amylose content increasing from 31.62 to 77.87%. This showed a strong correlation between the increased amylose and resistant starch contents. The microstructure of the starch granules changed from a globular shape into a crystalline structure through SEM observation.
Title: Resistant starch in native Tacca (Tacca leontopetaloides) starch and its various modified starches
Description:
Tacca (Tacca leontopetaloides) tubers have a high amylose content which can be modified to increase the resistant starch content.
The present work therefore aimed to study the influence of acid hydrolysis, enzymes, and autoclaving cooling treatments on resistant starch content formation from Tacca starch.
To this end, the amylose and resistant starch contents, and the microstructure of the samples were determined.
Results showed that Tacca starch treated by a combination of acid, enzyme, and autoclaving cooling treatments had the highest resistant starch content which increased from 4.
09 to 61.
96%, with amylose content increasing from 31.
62 to 77.
87%.
This showed a strong correlation between the increased amylose and resistant starch contents.
The microstructure of the starch granules changed from a globular shape into a crystalline structure through SEM observation.
Related Results
Extraction, Physicochemical and Compaction Properties of Tacca Starch — a Potential Pharmaceutical Excipient
Extraction, Physicochemical and Compaction Properties of Tacca Starch — a Potential Pharmaceutical Excipient
AbstractSome physicochemical properties of tacca starch (Tacca leontopetaloides, Taccaceae) have been examined and the results compared to those of maize and potato starches. Tacca...
Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches
Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches
AbstractDebranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch‐based foods with high‐health benefit impacts....
Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications
Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications
AbstractQuality protein maize (QPM) is a biofortified maize rich in lysine and tryptophan, essential amino acids required in human nutrition. This research therefore characterizes ...
Impacts of man-made structures on marine biodiversity and species status - native & non-native species
Impacts of man-made structures on marine biodiversity and species status - native & non-native species
<p>Coastal environments are exposed to anthropogenic activities such as frequent marine traffic and restructuring, i.e., addition, removal or replacing with man-made structur...
The Effect of Phosphorylation (Sodium Trimetaphosphate) of Faro 40 Rice Starch for the Production of Pharmaceutical Grade Starch
The Effect of Phosphorylation (Sodium Trimetaphosphate) of Faro 40 Rice Starch for the Production of Pharmaceutical Grade Starch
Introduction: Nigerian FARO 40 rice starch has been underutilized due to low edible qualities. The aim of this study was to chemically modify underutilized rice variety using stand...
PRODUCTION OF MALTOOLIGOSACCHARIDES FROM HUTAN JATI VARIETY CULTIVAR TACCA (Tacca leontopetaloides) STARCH
PRODUCTION OF MALTOOLIGOSACCHARIDES FROM HUTAN JATI VARIETY CULTIVAR TACCA (Tacca leontopetaloides) STARCH
This research aimed to extract and characterize the physicochemical properties of starch from Tacca tuber, to determine the optimum conditions for enzymatic hydrolysis to produce m...
In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch
In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch
AbstractHuauzontle is an undervalued and little‐studied pseudocereal crop whose seeds contain relatively high starch contents. There is scarce information on the structural, physic...
Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches
Fruit production has increased, which has led to an increase in fruit wastage, opening up new opportunities for the use of non-standard fruits as starch sources. Herein, the physic...