Bambusa vulgaris starch: Characterization and technological properties

Publication date: June 2020Source: Food Research International, Volume 132Author(s): Mária Herminia Ferrari Felisberto, Antonio Ludovico Beraldo, Mariana Souza Costa, Flávia Villas Boas, Célia Maria Landi Franco, Maria Teresa Pedrosa Silva ClericiAbstractThe starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B. vulgaris (SB, SM, and ST, respectively). The obtained data were evaluated by analysis of variance and Scott-Knot test (p < 0.05), and no significant difference was observed between SB, SM and ST samples. The starches presented yellowish coloration (L* > 88, a* > −0.2, and b* > 9), and SEM images showed compound granules with polyhedral shapes and average diameter of 6.55 µm; apparent amylose content of 37.45%, wherein SB and SM showed characteristics of resistant starch type 2, whereas ST was more similar to normal starch. Amylopectin presented high proportion of chains with DP 13–24 and lower proportion of long chains, corroborating with A-type crystalline pattern. The absence of a shoulder in the branch chain length distribution, suggest a perfect crystalline structure, similar to starches from D. asper and B. tuldoides. DSC shows gelatinization temperat...
Source: Food Research International - Category: Food Science Source Type: research