Extraction, characterization and technological properties of white garland-lily starch.

Research paper by Juliana Aparecida Correia JAC Bento, Karen Carvalho KC Ferreira, Ana Lázara Matos ALM de Oliveira, Luciano Morais LM Lião, Márcio M Caliari, Manoel Soares Soares MSS Júnior

Indexed on: 25 Dec '19Published on: 28 May '19Published in: International Journal of Biological Macromolecules


The white garland-lily rhizomes represent a potential source for starch extraction. Thus, the present study aimed to contribute with new data about the starch extraction yield and to characterize the chemical-structural, thermal and technological properties of the white garland-lily starch. The rhizomes harvested in the dry season presented greater starch yields (22.0 g 100 g) than in the early summer (6.9 ± 0.5 g 100 g) (d.b). The starch presented adequate purity (97.67 g 100 g), the granules were flat, with the thickness varying from 2 to 6 μm and length between 12 and 38 μm, and they showed no birefringence. They presented an amylose content of 59.16 g 100 g, crystallinity of 19.30% and type B starch. The C13 CP/MAS spectrum presented an amorphous pattern although indicating a transition to type V. This was a product with moderate swelling power and a high gelatinization peak temperature (76.78 °C). The extraction of white garland-lily starch is feasible in the dry season when it has chemical-structural, thermal and technological properties suitable for use in the food industry, related to its high amorphous starch content. Copyright © 2019. Published by Elsevier B.V.