{"title":"Physicochemical properties of Alisma starch.","authors":"Fenxia Han, Yongqiang Wang, Hao Zhang, Sheng Zhang","doi":"10.3389/fnut.2025.1513814","DOIUrl":null,"url":null,"abstract":"<p><strong>Introduction: </strong>Alisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).</p><p><strong>Methods: </strong>We used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS.</p><p><strong>Results: </strong>AS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS.</p><p><strong>Discussion: </strong>AS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1513814"},"PeriodicalIF":4.0000,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11794087/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3389/fnut.2025.1513814","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Introduction: Alisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS).
Methods: We used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze -thaw stability, solubility, swelling degree, and gel strength of AS, CS, and PS.
Results: AS has a lower starch content but higher amylose content than CS and PS. It has a smaller particle size and is A-type starch. Its pasting temperature and trough viscosity are higher, and its freeze -thaw stability is intermediate. Gel strength increases with concentration and shows no significant difference between 10% AS and 12% PS.
Discussion: AS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.
期刊介绍：
No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health.
Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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