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Physicochemical properties of Alisma starch
Fenxia Han1, Yongqiang Wang1, Hao Zhang2
1School of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang, China.
Frontiers in Nutrition
|February 6, 2025
Summary
Alisma starch (AS) exhibits unique properties like smaller particle size and higher amylose content compared to corn and potato starches. Its good heat and shear resistance suggest potential for high-temperature food applications.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Alisma starch (AS) from Alismatis Rhizoma is understudied compared to common starches.
- Understanding AS properties is crucial for exploring its potential applications.
Purpose of the Study:
- To characterize Alisma starch (AS) in comparison to corn starch (CS) and potato starch (PS).
- To evaluate AS for potential use in food processing.
Main Methods:
- Scanning electron microscopy (SEM) for granule morphology.
- X-ray diffraction (XRD) for crystal structure.
- Rapid visco analysis (RVA) for pasting properties.
Main Results:
- AS has smaller particle size, A-type crystallinity, and higher amylose content than CS and PS.
- AS exhibits higher pasting temperature and trough viscosity.
- AS shows intermediate freeze-thaw stability and comparable gel strength to PS at specific concentrations.
Conclusions:
- Alisma starch possesses favorable heat and shear resistance.
- AS demonstrates potential for applications in high-temperature processed foods.
- Further research into AS heat resistance mechanisms and applications is warranted.
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