Bambusa vulgaris starch: Characterization and technological properties
Mária Herminia Ferrari Felisberto1, Antonio Ludovico Beraldo2, Mariana Souza Costa3
1Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, MG 36570-900, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862, Brazil.
Food Research International (Ottawa, Ont.)
|April 26, 2020
Summary
Bamboo culm starch exhibits properties suitable for slow-digesting applications. Analysis revealed distinct characteristics in different parts, with potential for resistant starch type 2 in young bamboo (B. vulgaris) starch.
Area of Science:
- Agricultural Science
- Food Science and Technology
- Biochemistry
Background:
- The global starch industry is expanding due to starch's versatility as an ingredient.
- Understanding the properties of novel starch sources, like bamboo, is crucial for food innovation.
- Variations in starch characteristics within a single plant source may impact its functionality.
Purpose of the Study:
- To characterize the morphology, physic, and chemical properties of starch from different parts of young B. vulgaris culms.
- To evaluate the potential of bamboo starch as a source of resistant starch and its suitability for specific food applications.
Main Methods:
- Starch extraction from three distinct sections (bottom, middle, top) of young B. vulgaris culms.
- Physicochemical analyses including colorimetry, Scanning Electron Microscopy (SEM), apparent amylose content determination, chain length distribution analysis, Differential Scanning Calorimetry (DSC), and crystalline structure evaluation.
- Statistical analysis using Analysis of Variance (ANOVA) and Scott-Knot test.
Main Results:
- No significant differences were observed in starch properties across the three evaluated culm sections (SB, SM, ST).
- Bamboo starches exhibited yellowish coloration, polyhedral granules (average 6.55 µm), and high apparent amylose content (37.45%).
- Resistant starch type 2 characteristics were noted in bottom and middle sections (SB, SM), while the top section (ST) resembled normal starch. Amylopectin structure and A-type crystallinity were confirmed, with gelatinization temperatures above 80°C and high retrogradation (>44%).
Conclusions:
- Young B. vulgaris culm starch possesses characteristics, particularly resistant starch type 2, making it promising for developing slow-digesting food ingredients.
- The A-type crystalline structure and specific chain length distribution contribute to its thermal properties and potential for controlled digestion.
- Further research on starches from diverse bamboo species is recommended to explore a wider range of functional properties.
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