Effect of Various Drying Pretreatments on the Structural and Functional Properties of Starch Isolated from Chinese Yam (Dioscorea Opposita Thumb.)

The objective of the present investigation was to compared the structural and functional properties of starch isolated from fresh raw Chinese yam (FYS) and the Chinese yam after freeze-drying pretreatment (FDS), after hot-air drying pretreatment (HADS), after subcritical dimethyl ether dewaterization pretreatment (SDDS). Freeze-drying (FD) process reduced the short-and long-range molecular order of Chinese yam starch. Hot-air drying (HAD) process promoted the formation of ordered structure of starch granules. SEM images displayed the presence of protein-starch complexes in the HADS and SDDS samples. The FDS had the smallest Mw of amylopectin with 4.09 × 10 g/mol, but the Mw values of amylose molecules for FYS was highest. The branch chain length of amylopectin in HADS had a smaller proportion of short chains and less long chains and higher proportion of long chains compared with other starches. These molecular structure changes caused by the various drying pretreatment processes, resulting in the difference in functional properties including solubility and swelling power, gelatinization parameters, pasting characteristics and rheological properties. This study provided important information for the suitable application of starches isolated from various dried Chinese yam.