NDLI: Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome.

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Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Yu, Xurun Wang, Jin Zhang, Jing Wang, Leilei Wang, Zhong Xiong, Fei
Description	Country affiliation: China Author Affiliation: Yu X ( Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production, Technology of Grain Crops, Yangzhou Univ, Yangzhou, 225009, China.); Wang J ( Inst. of Agricultural Science, Jingjiang, 214519, China.); Zhang J ( Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production, Technology of Grain Crops, Yangzhou Univ, Yangzhou, 225009, China.); Wang L ( Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production, Technology of Grain Crops, Yangzhou Univ, Yangzhou, 225009, China.); Wang Z ( Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production, Technology of Grain Crops, Yangzhou Univ, Yangzhou, 225009, China.); Xiong F ( Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production, Technology of Grain Crops, Yangzhou Univ, Yangzhou, 225009, China.)
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.
File Format	HTM / HTML
ISSN	00221147
Issue Number	12
Volume Number	80
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2015-12-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Pteridium Chemistry Rhizome Starch Amylopectin Amylose Crystallography, X-ray Digestion Solanum Tuberosum Isolation & Purification Viscosity Waxes X-ray Diffraction Zea Mays Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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