ArticleMolecules (Basel, Switzerland)2022
Structure and Processing Properties of Nine Yam (
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).Ultrasonics sonochemistry · 2026Article
- Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch.Ultrasonics sonochemistry · 2026Article
- Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.Food chemistry: X · 2026Article
- Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa.Journal of the science of food and agriculture · 2026Article
- Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches.NPJ science of food · 2025Article
- Effects of Citric Acid Concentration and Hydrolysis Time on Gembili (Preventive nutrition and food science · 2025Article
- Thermal Properties and Dynamic Rheological Characterization ofGels (Basel, Switzerland) · 2024Article
- Dioscoreae Rhizoma starch improves chronic diarrhea by regulating the gut microbiotas and fecal metabolome in rats.Food science & nutrition · 2023Article
- Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content.Frontiers in plant science · 2023Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54-31.48%), the ratios of 1045/1022 cm
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