Physicochemical Properties of Starch from Dioscorea pyrifolia tubers

- This paper covers the physicochemical and toxicity properties of Dioscorea pyrifolia starch.
- This starch has the highest amylose content among Dioscorea starches.
- This starch has thermal stability and a high gelatinization temperature.
- The starch has potential applications in food products, such as crispy crackers, yogurt and milk products.
- This starch also has potential applications in non-food products, such as hydrogel, film, coating and adhesives.

Starch from Dioscorea pyrifolia tubers was characterized for its proximate composition, physicochemical properties and toxicity. This starch contains 44.47 ± 1.86% amylose, 4.84 ± 0.29% moisture, 0.88 ± 0.21% ash, 1.34 ± 0.11% proteins and 92.73 ± 0.48% carbohydrates. X-ray diffraction (XRD) analysis showed a type-C starch with a relative crystallinity of 23.31 ± 2.41%. The starch granules are polyhedral, with a diameter of 2.8 to 5.6 μm and average size of 3.93 ± 1.47 μm. Initial, peak and finishing gelatinization temperatures for the starch were 71.51 ± 0.07, 75.05 ± 0.15, and 78.25 ± 0.18 °C, respectively; the gelatinization enthalpy was 3.86 ± 0.02 J/g, and the peak height index was 1.09 ± 0.05. Thermogravimetric analysis showed a weight loss of 85.81 ± 0.52% and a decomposition temperature of 320.16 ± 0.35 °C, which indicated that there was good thermal stability of the starch. Fish embryo toxicity (FET) showed that the starch was not toxic and that it was suitable for food and non-food industries.