title: Effect of growth period on the multi-scale structure and physicochemical properties of cassava starch.
abstract: Starches were isolated from South China 5 (SC5) cassava harvested for 7, 8, 9, 10 and 11 months. During growth, the granule size, lamellar structure, crystalline structure and digestibility changed slightly, while the amylose content varied between 20.93% and 22.61%. However, the molecular weight showed an obvious increase as the harvesting time increased to 9 months, and then decreased during 9-11 months. The pasting behaviors were greatly affected by harvesting time. A shorter growth time led to higher pasting temperature, and lower peak, breakdown and setback viscosities. This trend became contrary when the growth time prolonged from 9 to 11 months. Hence, the starch harvested at 9 months showed the lowest pasting temperature (64.6°C), but highest paste viscosity (2105cP) and retrogradation tendency. All these results confirm that the growth time of 9 months was the turning point for the physicochemical features of SC5 during growth. This study provides fundamental data for rationally tailoring cassava starch properties by simply controlling the harvest time.
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Tan
authors.affiliation: College of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, China.
authors.forename: Bi
authors.initials: B
authors.lastname: Gu
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.
authors.forename: Xiaoxi
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, China.
authors.forename: Caifeng
authors.initials: C
authors.lastname: Xie
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China. Electronic address: felchen@scut.edu.cn.
authors.forename: Ling
authors.initials: L
authors.lastname: Chen
authors.affiliation: Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. Electronic address: zhangbj@mail.hzau.edu.cn.
authors.forename: Binjia
authors.initials: B
authors.lastname: Zhang
mesh_terms: D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D006358:Hot Temperature; D002365:Manihot / Q000737:chemistry*; D008970:Molecular Weight; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014783:Viscosity
chemical_list: D013213:Starch; D000688:Amylose
keywords: Cassava starch; Growth time; Structure-Property