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Properties of Cassava Stem Starch Being a New Starch Resource
Umeå University, Faculty of Science and Technology, Department of Applied Physics and Electronics.
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2018 (English)In: Starke (Weinheim), ISSN 0038-9056, E-ISSN 1521-379X, Vol. 70, no 5–6, article id 1700125Article in journal (Refereed) Published
Abstract [en]

This study aims to understand the starch properties of cassava stems, currently a discarded crop residue, which contain up to 40% starch by dry mass. Granule sizes and size distribution of cassava stem starch, and their variations with genotype, growing location, and position along the stem are investigated using scanning electron microscopy (SEM) images. Amylose contents, crystallinity, and pasting characteristics of stem and root starch are also compared. The mean of granule sizes range from 5.65 to 7.64 µm, depending on the environment and position along stems, but not on genotype. Stem starch has a similar granule shape, X-ray diffraction pattern, and amylose content (20.8% of starch basis) to root starch, but a significantly smaller granule size with narrower distribution range and higher pasting temperature (72.1 degrees C). Cassava stem has a woody nature; a development of an efficient starch isolation method shall be included in future studies.

Place, publisher, year, edition, pages
John Wiley & Sons, 2018. Vol. 70, no 5–6, article id 1700125
Keywords [en]
amylose content, crop residues, crystallinity, starch granule size, gelatinization
National Category
Food Science
Identifiers
URN: urn:nbn:se:umu:diva-148022DOI: 10.1002/star.201700125ISI: 000431735200002OAI: oai:DiVA.org:umu-148022DiVA, id: diva2:1211377
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Bio4EnergyAvailable from: 2018-05-30 Created: 2018-05-30 Last updated: 2019-09-02Bibliographically approved

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Salehi, ShahrbanooBoström, Dan

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