Structure and biochemical properties of starch from an unconventional source-Mango ginger (Curcuma amada Roxb.) rhizome

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 513-519

  Policegoudra, R S ^a   Aradhya, S M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylose; Biochemical properties; Curcuma amada; DSC; FT IR; Mango ginger starch; SEM; Water holding capacity; X ray diffraction

Indexed keywords

CYCLODEXTRINS; FRUITS; GELATION; GRANULATION; MOISTURE; PLANTS (BOTANY); SOLUBILITY; STARCH; X RAY DIFFRACTION;

AMYLOSE; BIOCHEMICAL PROPERTIES; CURCUMA AMADA; DSC; MANGO GINGER STARCH; STRUCTURE PROPERTY; WATER-HOLDING CAPACITY; X- RAY DIFFRACTIONS; ZINGIBER OFFICINALE; ZINGIBERACEAE;

SCANNING ELECTRON MICROSCOPY;

CURCUMA; CURCUMA AMADA; CURCUMA LONGA; ZINGIBER OFFICINALE; ZINGIBERACEAE;

EID: 38849086650     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.008     Document Type: Article

References (41)

1. Ana N.H.L., Guadalupe M.M., Miguel G.V.V., Javier S.F., and Luis A.B.P. Isolation and partial characterization of Mexican Oxalis tuberosa starch. Starch/Stärke 56 (2004) 357-363
2. Association of Official Analytical Chemists (AOAC). In: Horwitz W. (Ed). Official methods of analysis. 15th ed. (1990), Association of Official Analytical Chemists, Washington, DC
3. Badenhuizen N.P. The biogenesis of starch granules in higher plants (1969), Appleton Crofts, New York
4. Bello-Perez L.A., Saguilan A.A., Montealvo G.M., Feria S.J., and Huicochea F.E. Isolation and partial characterization of mango (Magnifera indica L.) starch: Morphological, physicochemical and functional studies. Plant Foods for Human Nutrition 60 (2005) 7-12
5. Berry C.S. Resistant starch formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber. Journal of Cereal Science 4 (1986) 301-314
6. Betancur A.D., and Chel G.L. Acid hydrolysis and characterization of Canavalia ensiformis starch. Journal of Agricultural and Food Chemistry 45 (1997) 4237-4241
7. Bjorck I., Liljeberg H., and Ostman E. Low glycaemic-index foods. British Journal of Nutrition 83 (2000) 149-155
8. Cooreman F.L., van Rensburg H., and Delcour J.A. Pasting profiles and solubility of native and cross-linked corn starch in dimethylsulfoxide-water mixtures. Journal of Cereal Science 22 (1995) 251-257
9. Council of Scientific and Industrial Research (1950). Raw materials. In Wealth of India (Vol. 2, pp. 401). New Delhi: CSIR.
10. Craig S.A.S., Maningat C.C., Seib P.A., and Hoseney R.C. Starch paste clarity. Cereal Chemistry 66 (1989) 173-182
11. Fang J.M., Fowler P.A., Tomkinson J., and Hill C.A.S. The preparation and characterization of a series of chemically modified potato starches. Carbohydrate Polymers 47 (2002) 245-252
12. French D. In: Whistler R.L., BeMiller J.N., and Paschall E.F. (Eds). Starch: Chemistry and technology (1984), Academic Press, Orlando, FL 183-247
13. Granfeldt Y., Drews A., and Bjorck I. Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans. Journal of Nutrition 125 (1995) 459-465
14. Hizukuri S. Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules. Carbohydrate Research 141 (2004) 295-306
15. Hoover R. Composition, molecular structure and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers 45 (2001) 253-267
16. Hoover R., and Ratnayake W.S. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry 78 (2002) 489-498
17. Hoover R., and Sosulski F. Effect of cross linking on functional properties of legume starches. Starch/Stärke 38 (1986) 149-155
18. Hussain, A., Virmani, O. P., Popli, S. P., Misra, L. N., & Gupta, M. M. (1992). In Dictionary of Indian medicinal plants (pp. 161-162). Lucknow: CIMAP.
19. Jarvi A.E., Karlstrom B.E., Granfeldt Y.E., Bjorck I.E., Asp N.G., and Vessby B.O. Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients. Diabetes Care 22 (1999) 10-18
20. Jayakody L., Hoover R., Liu Q., and Weber E. Studies on tuber and root starches. I. Structure and physicochemical properties of innala (Solenostemon rotundifolius) starches grown in Sri Lanka. Food Research International 38 (2005) 615-629
21. Ju J., and Mittal G.S. Physical properties of various starch based fat substitutes. Journal of Food Processing and Preservation 19 (1995) 361-383
22. Jyothi A.N., Moorthy S.N., and Vimala B. Physicochemical and functional properties of starch from two species of Curcuma. International Journal of Food Properties 6 (2003) 135-145
23. Kirtikar, K. R., & Basu, B. D. (1984). In Indian medicinal plants (2nd ed., Vol. 4, pp. 2422-2423). Dehra Dun: Bishen Singh Mahendra Pal Singh.
24. Kittiwut T., Dudsadee U., Kuakoon P., and Yasuhito T. A comparative study of edible canna (Canna edulis) starch from different cultivars. Part I. Chemical composition and physicochemical properties. Carbohydrate Polymers 53 (2003) 317-324
25. Lilia S., Collado R., Mabesa C., and Harold C. Genetic variation in the physical properties of sweet potato starch. Journal of Agricultural and Food Chemistry 47 (1999) 4195-4201
26. Mara E.M.B., Silvania R.M.M., and Angela A.M. Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches. Carbohydrate Polymers 63 (2006) 340-346
27. Moorthy S.N. Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke 54 (2002) 559-592
28. Noda T., Takahata Y., Sato T., Suda I., Morishita T., Ishiguro K., et al. Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheat. Carbohydrate Polymers 37 (1998) 153-158
29. Policegoudra, R. S., Divakar, S., & Aradhya, S. M. (2006). Identification of difurocumenonol, a new antimicrobial compound isolated from mango ginger (Curcuma amada Roxb.) rhizome. Journal of Applied Microbiology (available online), doi:10.1111/j.1365-2672.2006.03186.x.
30. Policegoudra, R. S., Abiraj, K., Channe Gowda, D., & Aradhya, S. M. (2007). Isolation and characterization of antioxidant and antibacterial compound from mango ginger (Curcuma amada Roxb.) rhizome. Journal of Chromatography B (available online), doi:10.1016/j.jchromb.2006.12.036.
31. Rasper V. Investigations on starches from major food crops grown in Ghana. III. Particle size and distribution. Journal of the Science of Food and Agriculture 22 (1971) 572-580
32. Sasikumar B. Genetic resources of Curcuma: diversity, characterization and utilization. Plant Genetic Resources: Characterization and Utilization 3 (2005) 230-251
33. Sievert D., and Pomeranz Y. Enzyme-resistant starch II. Characterization and evaluation by enzymatic, thermo analytical and microscopic methods. Cereal Chemistry 66 (1989) 342-347
34. Singh J., McCarthy O.J., and Singh H. Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydrate Polymers 64 (2005) 569-581
35. Singh N., Singh J., Kaur L., Sodhi N.S., and Gill B.S. Morphological, thermal and rheological properties of starch from different botanical sources-A review. Food Chemistry 81 (2003) 219-231
36. Shetty L., Siddappa G.S., Subba Rao M.S., and Johar D.S. Preservation of mango ginger. Food Science 12 (1963) 11-14
37. Svegmark K., and Hermansson A.M. Microstructure and rheological properties of composites of potato starches granules and amylose: A comparison of observed and predicted structure. Food Structure 12 (1993) 181-193
38. Takeda Y., Tokunaga N., Takeda C., and Hizukuri S. Physicochemical properties of sweet potato starches. Starch/Stärke 38 (1986) 345-350
39. Warrier P.K., Nambiar V.P.K., and Ramankutty C. Indian Medicinal Plants-a compendium of 500 species Vol. 1 (1994), Orient Longman Pvt. Ltd, Chennai pp. 106
40. Wotton M., and Bamunuarachchi A. Water binding capacity of commercial produced native and modified starches. Starch/Stärke 33 (1978) 159-161
41. Yeh A.I., and Yeh S.L. Property differences between cross-linked and hydroxypropylated rice starches. Cereal Chemistry 70 (1993) 596