Research Progress in Tuberous Starch of <i>Apios</i> Fabr.

FU Xi; BIAN Shichao; TIAN Yaoqi; JIN Zhengyu; JIAO Aiquan

doi:10.13386/j.issn1002-0306.2020040303

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 377-382. > DOI: 10.13386/j.issn1002-0306.2020040303

FU Xi, BIAN Shichao, TIAN Yaoqi, JIN Zhengyu, JIAO Aiquan. Research Progress in Tuberous Starch of Apios Fabr.[J]. Science and Technology of Food Industry, 2021, 42(6): 377-382. DOI: 10.13386/j.issn1002-0306.2020040303

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Research Progress in Tuberous Starch of Apios Fabr.

State Key Laboratory of Food Science and Technology, Jiangnan University, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: April 25, 2020
Available Online: March 15, 2021

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Abstract

Abstract

The tuber of Apios Fabr. is a kind of critical dual-purpose resource for food and drug. Starch is the most abundant component with a content of up to 75.1% and contains a large proportion of resistant starch. As the planting capability increasing, the tuber of Apios Fabr. will be a new starch resource. This review summarizes the starch content, granular structure, thermal and functional properties in recent years. Finally, future research directions in tuberous starch of Apios Fabr. are discussed, which provide a reference basis for the future experiment research on the Apios Fabr. starch.
- Apios Fabr.,
- starch,
- structure,
- thermal properties,
- functionality

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References (62)

References

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