Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro

Cliff Kelvin Riley; Perceval Stephen Bahado-Singh; Andrew O’Brien Wheatley; Helen Nosakhare Asemota

doi:doi:10.11648/j.ijnfs.20140305.23

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Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro

Cliff Kelvin Riley, Perceval Stephen Bahado-Singh, Andrew O’Brien Wheatley, Helen Nosakhare Asemota

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 9 September 2014 Accepted: 23 September 2014 Published: 30 September 2014

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Abstract

Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.23
Page(s)	448-454
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

α-Amylase, Low-Amylose, Crystallinity, Specific Surface Area, Starch, Yam (Dioscorea Spp)

References

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APA Style

Cliff Kelvin Riley, Perceval Stephen Bahado-Singh, Andrew O’Brien Wheatley, Helen Nosakhare Asemota. (2014). Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. International Journal of Nutrition and Food Sciences, 3(5), 448-454. https://doi.org/10.11648/j.ijnfs.20140305.23

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ACS Style

Cliff Kelvin Riley; Perceval Stephen Bahado-Singh; Andrew O’Brien Wheatley; Helen Nosakhare Asemota. Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. Int. J. Nutr. Food Sci. 2014, 3(5), 448-454. doi: 10.11648/j.ijnfs.20140305.23

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AMA Style

Cliff Kelvin Riley, Perceval Stephen Bahado-Singh, Andrew O’Brien Wheatley, Helen Nosakhare Asemota. Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. Int J Nutr Food Sci. 2014;3(5):448-454. doi: 10.11648/j.ijnfs.20140305.23

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@article{10.11648/j.ijnfs.20140305.23,
  author = {Cliff Kelvin Riley and Perceval Stephen Bahado-Singh and Andrew O’Brien Wheatley and Helen Nosakhare Asemota},
  title = {Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {448-454},
  doi = {10.11648/j.ijnfs.20140305.23},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.23},
  abstract = {Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.},
 year = {2014}
}

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TY  - JOUR
T1  - Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
AU  - Cliff Kelvin Riley
AU  - Perceval Stephen Bahado-Singh
AU  - Andrew O’Brien Wheatley
AU  - Helen Nosakhare Asemota
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.23
DO  - 10.11648/j.ijnfs.20140305.23
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 448
EP  - 454
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.23
AB  - Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.
VL  - 3
IS  - 5
ER  -

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Author Information

Cliff Kelvin Riley

College of Health Sciences, University of Technology, Jamaica; Biotechnology Centre, University of the West Indies, Mona Campus, Kingston Jamaica
Perceval Stephen Bahado-Singh

Biotechnology Centre, University of the West Indies, Mona Campus, Kingston Jamaica
Andrew O’Brien Wheatley

Biotechnology Centre, University of the West Indies, Mona Campus, Kingston Jamaica; Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona Campus, Kingston Jamaica
Helen Nosakhare Asemota

Biotechnology Centre, University of the West Indies, Mona Campus, Kingston Jamaica; Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona Campus, Kingston Jamaica

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APA Style

Cliff Kelvin Riley, Perceval Stephen Bahado-Singh, Andrew O’Brien Wheatley, Helen Nosakhare Asemota. (2014). Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. International Journal of Nutrition and Food Sciences, 3(5), 448-454. https://doi.org/10.11648/j.ijnfs.20140305.23

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ACS Style

Cliff Kelvin Riley; Perceval Stephen Bahado-Singh; Andrew O’Brien Wheatley; Helen Nosakhare Asemota. Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. Int. J. Nutr. Food Sci. 2014, 3(5), 448-454. doi: 10.11648/j.ijnfs.20140305.23

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AMA Style

Cliff Kelvin Riley, Perceval Stephen Bahado-Singh, Andrew O’Brien Wheatley, Helen Nosakhare Asemota. Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro. Int J Nutr Food Sci. 2014;3(5):448-454. doi: 10.11648/j.ijnfs.20140305.23

Copy | Download

@article{10.11648/j.ijnfs.20140305.23,
  author = {Cliff Kelvin Riley and Perceval Stephen Bahado-Singh and Andrew O’Brien Wheatley and Helen Nosakhare Asemota},
  title = {Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {448-454},
  doi = {10.11648/j.ijnfs.20140305.23},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.23},
  abstract = {Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.},
 year = {2014}
}

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TY  - JOUR
T1  - Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
AU  - Cliff Kelvin Riley
AU  - Perceval Stephen Bahado-Singh
AU  - Andrew O’Brien Wheatley
AU  - Helen Nosakhare Asemota
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.23
DO  - 10.11648/j.ijnfs.20140305.23
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 448
EP  - 454
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.23
AB  - Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.
VL  - 3
IS  - 5
ER  -

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