Extraction, characterization and technological properties of white garland-lily starch

• Published in: International journal of biological macromolecules 2019-08, Vol.135, p.422-428
• Main Authors: Bento, Juliana Aparecida Correia, Ferreira, Karen Carvalho, de Oliveira, Ana Lázara Matos, Lião, Luciano Morais, Caliari, Márcio, Júnior, Manoel Soares Soares
• Format: Article
• Language: English
• Subjects: Amylose; Crystallinity; Hedychium coronarium J. Koenig; Infrared spectroscopy; Lilium - chemistry; Nuclear magnetic resonance spectroscopy; Solubility; Starch - chemistry; Starch - isolation & purification; Temperature; Water - chemistry
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2019.05.141

The white garland-lily rhizomes represent a potential source for starch extraction. Thus, the present study aimed to contribute with new data about the starch extraction yield and to characterize the chemical-structural, thermal and technological properties of the white garland-lily starch. The rhizomes harvested in the dry season presented greater starch yields (22.0 g 100 g−1) than in the early summer (6.9 ± 0.5 g 100 g−1) (d.b). The starch presented adequate purity (97.67 g 100 g−1), the granules were flat, with the thickness varying from 2 to 6 μm and length between 12 and 38 μm, and they showed no birefringence. They presented an amylose content of 59.16 g 100 g−1, crystallinity of 19.30% and type B starch. The C13 CP/MAS spectrum presented an amorphous pattern although indicating a transition to type V. This was a product with moderate swelling power and a high gelatinization peak temperature (76.78 °C). The extraction of white garland-lily starch is feasible in the dry season when it has chemical-structural, thermal and technological properties suitable for use in the food industry, related to its high amorphous starch content.