Tropical Tuber Crops
Prev Page | Next PageTable 2 : Granule size and shape of different starches
Starch | Granule shape | Granule Size (mm) |
---|---|---|
Cassava | Round, Truncated,Cylindrical , Oval, Spherical , Compound | 5 -40 |
Sweet potato | Round, Polygonal, Oval | 5-35 |
Colocasia esculenta. | Round, | 1-10 |
Xanthosoma saggittifolium | Round, variable | 10-50 |
Pacchyrhizus erosus | Round, Cupoliform or convex-biconcave | 6-35 |
Arrowroot | Round, polygonal | 5-50 |
Amorphophallus paeoniifolius | Round, Polygonal, | 3-30 |
Canna edulis | Oval,polyhedral | 15-120 |
D. alata | Oval | 16-100 |
D. esculenta | Round, Oval, | 2-15 |
D. rotundata | Oval, Polyhedral | 10-70 |
Coleus | Round, oval | 5-20 |
Curcuma sp. | 14-46 |
Table 4: Starch granule size, total and soluble amylose contents in Colocasia starch
Granule size* (mm) | Total amylose content (%) | Soluble amylose content (%) | |
---|---|---|---|
C-9 | 5.19 | 31.1 | 15.6 |
C-62 | 2.96 | 26.3 | 15.9 |
C-46 | 4.27 | 22.1 | 10.4 |
C-149 | 3.06 | 23.4 | 15.6 |
C-189 | 3.30 | 20.8 | 7.8 |
C-216 | 3.51 | 22.1 | 10.4 |
C-218 | 3.39 | 24.7 | 14.3 |
C-220 | 3.55 | 29.2 | 17.1 |
C- 226 | 3.16 | 24.7 | 16.5 |
C-304 | 3.20 | 26.3 | 13.0 |
* CD- 0.3011 |
Table 5: Yield of starch, granule size and amylose content of Amorphallus starch
Yield (%) | Average granule size (mm) | Total amylose(%) | |
---|---|---|---|
Am 2 | 7.0 | 13.03 | 23.2 |
Am 5 | 10.0 | 12.49 | 23.5 |
Am 14 | 8.1 | 10.32 | 22.9 |
Am 15 | 12.3 | 11.12 | 23.3 |
Am 27 | 11.1 | 9.62 | 23.3 |
Am 32 | 9.9 | 10.62 | 23.2 |
Am 34 | 12.2 | 11.69 | 22.9 |
Am 36 | 10.5 | 10.35 | 23.9 |
Am 43 | 10.5 | 10.19 | 21.9 |
Am 51 | 14.3 | 9.85 | 23.2 |
Table 6 : XRD patterns and Chemical shifts for C1 peaks of different tuber starches
Starch Source | Nature of C1 NMR peak | XRDpattern |
---|---|---|
Cassava | Doublet | A |
Colocasia | Doublet | A |
Amorphophallus | Doublet | A |
Pacchyrhizus | Doublet | A |
Xanthosoma | Doublet | A |
Arrowroot | Doublet | A |
D. alata | Singlet | B |
D. esculenta | Singlet | B |
D. rotundata | Singlet | B |
Canna edulis | Singlet | B |
Table 8 : Amylose content (%) in tuber starches
Cassava | 18-2 |
Sweet potato | 16-27 |
Colocasia esculenta | 10-19 |
Xanthosoma | 15-28 |
D. alata | 16-25 |
D. esculenta | 15-27 |
D. rotundata | 18-27 |
Pacchyrhizus | 17-27 |
Arrowroot | 16-27 |
Amorphophallus | 15-25 |
Canna edulis | 18-29 |
Table 9 : Effect of cetyl trimethyl ammonium bromide on the amylose of different tuber starches
Starch | Total amylose Blue values | Soluble amylose Blue values |
---|---|---|
Cassava | 0.32 | 0.18 |
Cassva+CTAB | 0.27 | 0.13 |
Colocasaia | 0.28 | 0.18 |
Colocasia+CTAB | 0.20 | 0.07 |
D.esculenta | 0.29 | 0.14 |
D. esculenta+CTAB | 0.22 | 0.04 |
D.alata | 0.43 | 0.18 |
D. alata+CTAB | 0.38 | 0.11 |
D. rotndta | 0.38 | 0.18 |
D. riotunddata+CTAB | 0.35 | 0.12 |
Sweetpotato | 0.38 | 0.13 |
Sweet potato+CTAB | 0.34 | 0.09 |
Xanthosoma | 0.38 | 0.21 |
Xathosoma+CTAB | 0.33 | 0.15 |
Table 11 : DSCparameters of different tuber starches
Tonset | Tmax | Tend | D H J g-1 | |
---|---|---|---|---|
Cassava | 68.50 64.0 |
71.2 ND |
74.72 76.9 |
12.4 16.6 |
Sweet Potato | 61.3 | 73.2 | 84.5 | 15.3 |
Colocasia | 83.23 79.9 |
85.68 ND |
90.02 85.0 |
12.88 10.6 |
D. alata | 77.21 73.74 |
81.52 ND |
85.44 80.2 |
11.6 15.4 |
D. esculenta | 75.92 65.7 |
79.75 ND |
85.68 75.35 |
13.64 13.25 |
D. rotundata | 79.02 72.17 |
83.12 ND |
87.95 80.8 |
10.28 15.01 |
Xanthosoma saggittifolium |
83.11 74.8 |
85.72 ND |
90.41 79.5 |
9.08 15.22 |
Pachyrrhizuserosus | 63.6 | ND | 76.6 | 13.65 |
Canna edulis | 65.35 | ND | 70.85 | 16.04 |
Amorphophalluspaeoniifolius | 77.8 | ND | 83.53 | 16.6 |
Arrowroot | 68.5 | 68.5 | 85.0 | 15.6 |
Table 12 : Rheological properties of tuber starches in a Bohlin Rheometer
P (3%) | P (4%) | P (5%) | V (3%) | V (4%) | V (5%) | G (3%) | G (4%) | G (5%) | |
---|---|---|---|---|---|---|---|---|---|
Cassava | 38-56 | 17-29 | 10-25 | 0.03-0.14 | 0.3-0.45 | 0.5-0.8 | 0.8-1 | 3.5-6.5 | 8-22 |
Colocasia | 19-90 | 35-46 | 22-33 | .003-.01 | 0.05-0.19 | 0.24-0.47 | 0.01-0.16 | 1.3-1.6 | 2.9-5.8 |
C.edulis | 11-21 | 8-14 | 9-15 | 0.7-1.1 | 1.2-2.9 | 2.2-3.2 | 8-25 | 35-49 | 70-93 |
D.alata | 12-24 | 10-20 | 6-16 | 0.16-0.33 | 1.1-2.2 | 1.6-2.6 | 6-12 | 36-53 | 54-92 |
D. esc | 14-70 | 21-35 | 14-27 | 0.01-0.07 | 0.02-0.08 | 0.04-0.21 | 0.02-0.1 | 0.1-0.28 | 0.6-5 |
D. rot | 9-24 | 7-15 | 9-16 | 0.03-1.8 | 1.1-2.6 | 1.2-2.6 | 12-35 | 23-39 | 48-66 |
Amorph | 25-29 | 17-24 | 17-22 | 0.12-0.28 | 0.4-0.8 | 0.7-0.14 | 1.4-3.5 | 7-11 | 14-23 |
Arrowroot | 16-20 | 14-19 | 14-18 | 0.25-0.3 | 0.45-0.68 | 0.6-1.05 | 5-8 | 8-16 | 13-23 |
Pacchyr. | 30-73 | 21-42 | 13-28 | 0.01-0.02 | 0.07-0.11 | 0.14-0.2 | 0.04-0.53 | 0.7-1.7 | 1.3-3.9 |
Xantho. | 27-65 | 12-20 | 5-24 | 0.02-0.1 | 0.2-0.34 | 0.1-0.57 | 0.1-0.9 | 5-7 | 1-33 |
Units of V and G Pascals |
Table 14 : Solubility, gelatinisation temperature and viscosity of starch solutions
Solubility g/100 ml | Gelatinisation temperature °C | Viscosity (2%) Redwood sec. | Viscosity (2%) after cooling sec. | |
---|---|---|---|---|
Glycerol | 10 | 130-145 | 175 | 1800 |
Ethanediol | 2 | 110-125 | 17.5 | 38 |
DMSO | 25 | 75-85 | 85 | 130 |
Formailin | 25 | 70-85 | 78 | 139 |
DMF | Nil | — | — | — |
Methylcellosolve | Nil | — | — | — |
Anisole | Nil | — | — | — |