FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (18): 48-53.doi: 10.7506/spkx1002-6630-201818008

• Food Chemistry • Previous Articles     Next Articles

Starch Properties of New Guihuai Cultivars of Chinese Yam

ZHAO Xiaomei1,2, LI Qingming1,*, SU Xiaojun1, WANG Feng1, XIONG Xingyao3, TAN Xinghe1, WEI Benhui4   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Yongzhou Industry and Trade School, Yongzhou 425000, China;3. The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;4. Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
  • Online:2018-09-25 Published:2018-09-18

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Abstract: Starches were extracted from newly released Guihuai cultivars of Chinese yam and their properties were studied. It turned out that starch from Guihuai 7 showed lower peak viscosity, pasting temperature and setback value, whereas starch from Guihuai 8 had higher peak viscosity, shorter peak time and weaker thermal stability. Furthermore, both cultivars exhibited poor freeze-thaw stability, although their cohesiveness was good. They showed poor retrogradation properties after being left to stand for 2 h. Good solubility was observed in water bath at 60–90 ℃. The different cultivars of Chinese yam showed distinct differences in starch properties. This finding can provide useful guidance for deep processing and application of different cultivars of Chinese yam and also provide insights into the development of new cultivars suitable for processing.

Key words: cultivars, Chinese yam starch, properties

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