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Int J Biol Macromol. 2017 Sep;102:241-247. doi: 10.1016/j.ijbiomac.2017.04.030. Epub 2017 Apr 9.

Microstructure, thermal properties and crystallinity of amadumbe starch nanocrystals.

Author information

1
Department of Biotechnology and Food Technology, Durban University of Technology, South Africa.
2
Univ Grenoble Alpes, LGP2, F-38000, Grenoble, France; CNRS, LGP2, F-38000, Grenoble, France.
3
Department of Biotechnology and Food Technology, Durban University of Technology, South Africa. Electronic address: eamonsou@dut.ac.za.

Abstract

Amadumbe (Colocasia esculenta), commonly known as taro is a tropical tuber that produces starch-rich underground corms. In this study, the physicochemical properties of starch nanocrystals (SNC) prepared by acid hydrolysis of amadumbe starches were investigated. Two varieties of amadumbe corms were used for starch extraction. Amadumbe starches produced substantially high yield (25%) of SNC's. These nanocrystals appeared as aggregated and individual particles and possessed square-like platelet morphology with size: 50-100nm. FTIR revealed high peak intensities corresponding to OH stretch, CH stretch and H2O bending vibrations for SNCs compared to their native starch counterparts. Both the native starch and SNC exhibited the A-type crystalline pattern. However, amadumbe SNCs showed higher degree of crystallinity and slightly reduced melting temperatures than their native starches. Amadumbe SNCs presented similar thermal decomposition property as their native starches. Amadumbe starch nanocrystals may have potential application in biocomposite films due to their square-like platelet morphology.

KEYWORDS:

Amadumbe; Starch; Starch nanocrystals

PMID:
28400183
DOI:
10.1016/j.ijbiomac.2017.04.030
[Indexed for MEDLINE]

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