Abstract:

The structure and morphology of edible canna amylopectin (CAP) were characterized by scanning electron
microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) and its rheological properties were studied using
Ubbelohde viscometer and digital display viscometer. SEM results indicated that most CAP granules were bound together
into pellets, and some holes are observed. FTIR analysis showed that the chemical groups of CAP were identical to those
of edible canna starch, despite showing an increased degree of disorder. Moreover, the intrinsic viscosity of CAP was
43.6 mL/g, CAP paste behaved as a pseudoplastic fluid, and the rheological curve of CAP could be well fitted by the
power rate law.

Key words: edible canna starch, amylopectin, n-butanol-isoamyl alcohol recrystallization, structure characterization, rheological behavior