title: Comparison of Morphology and Physicochemical Properties of Starch Among 3 Arrowhead Varieties.
abstract: Arrowhead (Sagittaria trifolia var. sinensis) is a source of starch worldwide, but arrowhead starch has been rarely studied. In this work, starch was separated from arrowhead corm. The morphology and physicochemical properties of starch were then investigated and compared among 3 different arrowhead varieties (Purple-corm, Hongta, and Japanese). Results showed that starches from the 3 varieties similarly featured an oval shape containing a visible polarization cross, a CA -type crystalline structure, and an ordered structure in the external granule region. However, starch content, granule size, crystal characteristics, and pasting properties differed among the 3 varieties. Japanese arrowhead exhibited the highest starch content and degree of ordered structure in the external granule region, as well as onset, peak, and final gelatinization temperature. Purple-corm arrowhead starch demonstrated the highest amylose content and relative degree of crystallinity, smallest granule size, and lowest swelling power and solubility. Purple-corm arrowhead starch also showed the highest gelatinization enthalpy, as well as peak, trough, final, and setback viscosities. This starch further presented the lowest breakdown viscosity and degree of hydrolysis by HCl and porcine pancreatic α-amylase. These findings can provide useful references for arrowhead variety selection in food and nonfood industries.
authors.affiliation: Jiangsu Lixiahe District Inst. of Agricultural Science, Yangzhou, 225007, China.
authors.forename: Aimin
authors.initials: A
authors.lastname: Li
authors.affiliation: Jiangsu Lixiahe District Inst. of Agricultural Science, Yangzhou, 225007, China.
authors.forename: Yunhong
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Jiangsu Lixiahe District Inst. of Agricultural Science, Yangzhou, 225007, China.
authors.forename: Yongji
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Bioscience and Biotechnology, Yangzhou Univ, Yangzhou, 225009, China.
authors.forename: Xurun
authors.initials: X
authors.lastname: Yu
authors.affiliation: College of Bioscience and Biotechnology, Yangzhou Univ, Yangzhou, 225009, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Xiong
authors.affiliation: Jiangsu Lixiahe District Inst. of Agricultural Science, Yangzhou, 225007, China.
authors.forename: Rumei
authors.initials: R
authors.lastname: Zhou
authors.affiliation: Jiangsu Lixiahe District Inst. of Agricultural Science, Yangzhou, 225007, China.
authors.forename: Yongtai
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D000688:Amylose / Q000032:analysis; D000818:Animals; D006868:Hydrolysis; D015394:Molecular Structure; D055292:Pancreatic alpha-Amylases / Q000378:metabolism; D035281:Plant Tubers / Q000737:chemistry*; D034903:Sagittaria / Q000737:chemistry*; D012995:Solubility; D013045:Species Specificity; D013213:Starch / Q000737:chemistry*; D013552:Swine; D013696:Temperature; D013816:Thermodynamics; D014783:Viscosity
chemical_list: D013213:Starch; D000688:Amylose; D055292:Pancreatic alpha-Amylases
keywords: Sagittaria trifolia; crystalline; morphology; physicochemical properties; starch