Physicochemical properties of lotus (Nelumbo nucifera Gaertn.) and kudzu (pueraria hirsute matsum.) starches

International Journal of Food Science and Technology

Volumn 42, Issue 12, 2007, Pages 1449-1455

  Geng, Zhong ^a,b   Zongdao, Chen ^b   Yimin, We ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b SOUTHWEST UNIVERSITY   (China)

Author keywords

Kudzu root starch; Lotus rhizome starch; Physicochemical properties

Indexed keywords

NELUMBO; NELUMBO NUCIFERA; PUERARIA; PUERARIA MONTANA VAR. LOBATA; ZEA MAYS;

EID: 36849083497     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01363.x     Document Type: Article

References (20)

1. AOAC (1955, 1970, 1976). In Official Methods of Analysis, 8th edn, 11th edn, 12th edn. Washington, DC:Association of Official Analytical Chemists.
2. Etheridge, R.D. Pesti, G.M. (1998). A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and dumas combustion methodologies on samples typocal of an animal nutrition analytical laboratory. Animal Feed Science and Technology, 73, 21 28.
3. Fan, L.L., O'Keefe, D.D. Powell, W.W.J. (1985). Pharmacologic studies on radix puerariae: effect of puerarin on regional yocardial blood flow and cardiac hemodynamics in dogs with acute myocardial isochemia. Chinese Medical Journal, 98, 821 832.
4. Hizukuri, S., Takeda, Y., Usami, S. Takase, Y. (1980). Effect of aliphatic hydrocarbon groups on the crystallization of amylodextrin: model experiments for starch crystallization. Carbohydrate Research, 83, 193.
5. Hizukuri, S., Kaneko, T. Takeda, Y. (1983). Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules. Biochimica et Biophysica Acta, 760, 188.
6. Jane, J., Kasemsuwan, T. Chen, J.F. (1996). Phosphorus in rice and other starches. Cereal Foods World, 41, 827 832.
7. Jayakody, L., Hoover, R., Liu, Q. Weber, E. (2005). Studies on tuber and root starches. I. Structure and physicochemical properties of innala (Solenostemon rotundifolius) starches grown in Sri Lanka. Food Research International, 38, 615 629.
8. Lee, H.K., Choi, Y.M., Noh, D.O. Suh, H.J. (2005). Antioxidant effect of Korean traditional lotus liquor (YunYuPju). International Journal of Food Science and Technology, 40, 709 715.
9. Lisinska, A. Leszczynski, W. (1989) Potato Starch Science and Technology. Pp. 281 285. New York, NY:Elsevier Science Publisher Ltd.
10. Martinez, C. Prodolliet, L.J. (1996). Determination of amylose in cereal and non-cereal starches by a colorimetric assay: collaborative study. Starch, 48, 81 85.
11. Morrison, W.R. Laignelet, B. (1983). An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science, 1, 9 20.
12. Noda, T., Takahata, Y., Sato, T., Ikoma, H. Mochida, H. (1996). Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch, 48, 395 399.
13. Peŕez, E., Schultz, F.S. Delahaye, E.P (2005). Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro). Carbohydrate polymers, 60, 139 145.
14. Sandhu, K.S., Singh, N. Kaur, M. (2004). Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches. Journal of Food Engineering, 64, 119 127.
15. Spence, K.E. Jane, J. (1999). Chemical and physical properties of (ginkgo biloba) starch. Carbohydrate polymers, 40, 261 269.
16. Suzuki, A., Hizukuri, S. Takeda, Y. (1981). Physicochemical studies of kudzu starch. Cereal Chemistry, 58, 286 290.
17. Suzuki, A., Kaneyama, M., Shibanuma, K., Takeda, Y., Abe, J. Hizukuri, S. (1992). Characterization of lotus starch. Cereal Chemistry, 69, 309 315.
18. Tang, Q.Y. Feng, M.G. (1997). Practical Statistics and DPS Data Processing System. Pp. 43 48. Beijing:China Agricultural Press.
19. Whistler, R.L. (ed. 1964). Methods in Carbohydrate Chemistry IV Starch. Pp. 33 38. New York, NY:Academic Press.
20. Zhong, G., Li, T., Zhang, W. Li, H. (2005). Rheological and thermal properties of potato starch. Chinese Potato, 1, 1 5.