Characterization of starches isolated from different Chinese Baizhi (Angelica dahurica) cultivars

Abstract Starches from three cultivars of Baizhi ( Angelica dahurica ; named Chuan Baizhi, Yu Baizhi, and Qi Baizhi, respectively) growing in Sichuan, Henan, and Hebei province in China were used to investigate the physicochemical properties, appearances, X‐ray powder diffraction, thermal and pasting properties. These Baizhi starch granules were in irregular polygonal shape, and their sizes range from 1 to10 µm. The average granule diameter of Chuan Baizhi, Yu Baizhi, and Qi Baizhi starches was 6.78, 8.02, and 9.09 µm, respectively. Amylose content in Qi Baizhi, Yu Baizhi, and Chuan Baizhi was 9.98, 13.15, and 17.65%, respectively. These Baizhi starches exhibited “B” type X‐ray pattern and the degrees of crystallinity were similar (16.7–17.1%). Yu Baizhi starch had the highest pasting temperature (DSC parameters was T o 66.5°C, T p 69.6°C, and T c 75.8°C, respectively; RVA pasting temperature was 69.45°C). Qi Baizhi starch had the highest pasting viscosity (Pv 214.58, Tv 127.33, and Fv 201.08 RVU, respectively).