Study on Physicochemical Properties and Microstructure of Taro Starch in Taizhou
Abstract
In order to compare the physical and chemical properties of taro in Taizhou area, taro starch was extracted through the method of spray drying , the blue values, solubility, swelling force, amino acid of amylose and amylopectin and taro starch granules were studied. The results showed that the blue values of amylose were1.16, 0.97, 1.1 in Taixing, jingjiang and xinghua taro respectively, the blue values of amylopectin were 0.19, 0.14, 0.13 in Taixing, jingjiang and xinghua taro respectively. In the comparison of solubility, taixing xianghe taro had a wide distribution, the following sequence was observed: jingjiang xiangsha taro >xinghua longxiang taro. Analyses of amino acids were 3.03mg/100g in taixing xianghe taro starch which was more than the other two taros. The nutritional assessment of amino acids suggested that the taixing xianghe and xinghua longxiang taro contained delicious amino acids which of EAA were 38% and 44% respectively. Taixing xianghe taro contained the highest content of phosphorus and potassium, which were 1419 mg/kg and 8084 mg/kg separately. Granule morphology showed that starch particles of taixing xianghe taro were smaller than those of taros and the surface was smooth, uniformly. Particle shape was spherical. Xinghua longxiang taro particles with irregular diamond, Jingjiang xiangsha taro starch particles was irregular sphere, and spherical surface was uneven. Taizhou taro was delicate, delicious, which of the taixing xianghe taro was with better quality on the domestic market.
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Introduction
Taizhou is acres of water around the city, rich in water sandy loam, especially suitable for the growth of taro. Taixing xianghe taro which is rich in protein, minerals and vitamins, saponins and other ingredients has a unique flavor, beneficial to stomach of high-quality alkaline food. At present, there are few studies on taro in other areas. Jiang Shaotong and Wang Hongpu used to separate and purify polysaccharides from raw taro, studied the chemical characteristics of each component and the effect of immune cells on mice in vitro. Three kinds of polysaccharide fractions were isolated and purified by ion exchange column and gel column [1]. Sun Zhongwei studied the extraction of taro starch by water extraction and alcohol precipitation, enzymatic auxiliaries, dialysis, freezing and drying of taro polysaccharides and the nature of taro starch [2]. YANG Ying-ying studied the optimized fermentation conditions of purple sweet potato yoghurt, the texture and flavor components were simultaneously studied by using texture technology and headspace solid-phase microextraction and gas chromatography [3] , Yu Xin and Xu Wenxing studied the effects of the ratio of raw materials, the content of dough moisture and edible oil on the quality of taro crust in the process of non-fried taro crust, and the study of taro varieties concentrated in Zhejiang Fenghua, Guangxi Lipu and Fujian and other places.
Taizhou taro really took up in people's view in 2012 in the "tongue of China" reported xinghua longxiang taro, so that hundreds of millions of visitors tasted the delicious longxiang taro, but nutrition and starch properties of the Taizhou taro was not reported so far.
In order to effectively play a greater role in the development of taro farmers and the development of taro, it was necessary to study the nutritious composition and related properties of taro in taizhou area. According to the relevant report[2], in order to ensure the quality of starch under water to extract, with ascorbic acid and sodium sulfite to protect color. The basic nutritious contents of Jingjiang xiangsha taro, taixing xianghe and xinghua longxiang were studied. The nutritious composition, solubility, swelling power, transmittance and water absorption of taro starch were studied in order to study the development and utilization of taro in the future.
Conclusion
The study found that the nutritional ingredients and starch properties on the three kinds of taizhou taro, the study found that the highest total amino acid content of taixing xianghe taro was 3.03 mg/100g; the content of xinghua longxiang taro starch was highest, which was suitable as a food processing starch varieties. The proportion of umami amino acids with the total amino acid in taixing xianghe taro was highest in the comparison of taro varieties, which could be used as raw materials to develop some cooking foods. The starch particles of taixing taro were relatively smaller, which has very good applied prospects on the stability.