A novel starch from Trichosanthes kirilowii roots: A comparison of its composition, structure and physicochemical
Chuanzhi Ha1, Tao Sheng1, Yujie Wu1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
Abstract:
This study investigated the properties of a novel medicinal starch isolated from the roots of Trichosanthes kirilowii (TKRS). The multiscale structural and physicochemical properties of TKRS were characterized and compared with two common starches, sweet potato starch (SPS) and kudzu starch (KS), to elucidate the influence of structural characteristics on the physicochemical properties of these root starches. TKRS granules exhibited elliptical and irregular polygonal shapes, with the largest median particle size (14.48 μm). TKRS had a lower amylose content (15.03 %) and a lower molecular weight (8.40 × 107 g/mol). XRD analysis confirmed a C-type crystallinity pattern, with a higher crystallinity degree (21.51 %) and a high degree of short-range ordered structure. Further analysis of the chain length distribution revealed that TKRS contained a larger proportion of long-chain amylopectin. Compared to SPS and KS, TKRS showed a lower gelatinization temperature (72.65 °C) but a higher peak viscosity (7351 cP). Additionally, despite its relatively lower water retention capacity, TKRS exhibited higher storage modulus and loss modulus than conventional tuber starches. In vitro digestibility analysis indicated that TKRS had a lower rapidly digestible starch content and a higher resistant starch content, highlighting its potential for processing into healthy starch-based food products.
