Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome. Issue 12 (9th November 2015)

• Record Type: Journal Article
• Authors: Yu, Xurun; Wang, Jin; Zhang, Jing; Wang, Leilei; Wang, Zhong; Xiong, Fei
• Is Part Of: Journal of food science. Volume 80:Issue 12(2015)
• Page Start: C2717
• Page End: C2724
• Publication Date: 2015-11-09
• Subjects: bracken -- rhizome -- starch -- physicochemical properties -- functional properties; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13129
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Bracken ( Pteridium aquilinum ) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X‐ray diffraction analysis revealed that bracken starch exhibited a typical C‐type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch.