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<p>Bubil of Chinese yam (<i>Dioscorea opposita</i> Thunb.) was discarded in the farm and caused the waste of resources. We previously found that bubil contained relatively high content of starch. However, structures, functionalities, and applications of bubil starch were not revealed yet. This study isolated and characterized bubil starch in terms of multi-scale structures and functionalities in comparison with that of conventional yam tuber starch. Bubil starch (<i>n</i> = 3) contained more α-1,6 linkage, amylopectin of 24 &lt; X ≤ 36, amylose of 100 &lt; X ≤ 1000, helical structures, crystalline structures, and lamellar orders, and less amylopectin of 36 &lt; X ≤ 100, amylose content, and amylose of 1000 &lt; X ≤ 5000 and X &gt; 5000, and smaller size comparing with tuber starch. In addition, bubil starch had a higher thermostability during hydrothermal treatment and a lower ability to short-term retrograde during cooling and storage in comparison with tuber starch. Bubil starch also exhibited a lower digestibility with or without cooking than did the tuber starch. Bubil starch contained more ordered structures and showed more desirable pasting properties and in vitro digestibility comparing with tuber starch. Bubil of Chinese yam (<i>Dioscorea opposita</i> Thunb.) will be a promising resource to produce starch with desirable pasting properties and digestibility.</p>

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Structural and functional differences of starches isolated from different parts of Chinese Yam (Dioscorea opposita Thunb.)

  • 期刊论文

  • 发表日期：

    2025年12月2日

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  • Youcai Zhou,
  • Xu Guo,
  • Zhihong Chen,
  • Chengdeng Chi,
  • Huan Liao,
  • Leiwen Xiang,
  • Yangmin Wen,
  • Wentao Chen

摘要

Bubil of Chinese yam (Dioscorea opposita Thunb.) was discarded in the farm and caused the waste of resources. We previously found that bubil contained relatively high content of starch. However, structures, functionalities, and applications of bubil starch were not revealed yet. This study isolated and characterized bubil starch in terms of multi-scale structures and functionalities in comparison with that of conventional yam tuber starch. Bubil starch (n = 3) contained more α-1,6 linkage, amylopectin of 24 < X ≤ 36, amylose of 100 < X ≤ 1000, helical structures, crystalline structures, and lamellar orders, and less amylopectin of 36 < X ≤ 100, amylose content, and amylose of 1000 < X ≤ 5000 and X > 5000, and smaller size comparing with tuber starch. In addition, bubil starch had a higher thermostability during hydrothermal treatment and a lower ability to short-term retrograde during cooling and storage in comparison with tuber starch. Bubil starch also exhibited a lower digestibility with or without cooking than did the tuber starch. Bubil starch contained more ordered structures and showed more desirable pasting properties and in vitro digestibility comparing with tuber starch. Bubil of Chinese yam (Dioscorea opposita Thunb.) will be a promising resource to produce starch with desirable pasting properties and digestibility.