Physicochemical properties of Alisma starch
IntroductionAlisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).MethodsWe used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1513814/full |
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| author | Fenxia Han Yongqiang Wang Hao Zhang Sheng Zhang Sheng Zhang |
| author_facet | Fenxia Han Yongqiang Wang Hao Zhang Sheng Zhang Sheng Zhang |
| author_sort | Fenxia Han |
| collection | DOAJ |
| description | IntroductionAlisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).MethodsWe used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS.ResultsAS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS.DiscussionAS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications. |
| format | Article |
| id | doaj-art-f688a41a77d840ee8aabf3fff093c9bc |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-f688a41a77d840ee8aabf3fff093c9bc2025-01-22T05:19:38ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011210.3389/fnut.2025.15138141513814Physicochemical properties of Alisma starchFenxia Han0Yongqiang Wang1Hao Zhang2Sheng Zhang3Sheng Zhang4School of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang, ChinaSchool of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang, ChinaShaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, Shaanxi, ChinaSchool of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaIntroductionAlisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).MethodsWe used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS.ResultsAS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS.DiscussionAS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.https://www.frontiersin.org/articles/10.3389/fnut.2025.1513814/fullAlismastarchphysicochemical propertiescrystal structurepasting propertiesgel strength |
| spellingShingle | Fenxia Han Yongqiang Wang Hao Zhang Sheng Zhang Sheng Zhang Physicochemical properties of Alisma starch Frontiers in Nutrition Alisma starch physicochemical properties crystal structure pasting properties gel strength |
| title | Physicochemical properties of Alisma starch |
| title_full | Physicochemical properties of Alisma starch |
| title_fullStr | Physicochemical properties of Alisma starch |
| title_full_unstemmed | Physicochemical properties of Alisma starch |
| title_short | Physicochemical properties of Alisma starch |
| title_sort | physicochemical properties of alisma starch |
| topic | Alisma starch physicochemical properties crystal structure pasting properties gel strength |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1513814/full |
| work_keys_str_mv | AT fenxiahan physicochemicalpropertiesofalismastarch AT yongqiangwang physicochemicalpropertiesofalismastarch AT haozhang physicochemicalpropertiesofalismastarch AT shengzhang physicochemicalpropertiesofalismastarch AT shengzhang physicochemicalpropertiesofalismastarch |