Physicochemical, morphological, and thermal properties of starches separated from bulbs of four Chinese lily cultivars

Abstract The starches separated from bulbs of four different lily cultivars (Lanzhou, Pinglu, Yixing‐1, and Yixing‐2) were investigated for physicochemical, morphological, crystalline, and thermal properties. AM content of lily bulbs starches from different cultivars ranged from 19.46 to 25.17%. The swelling power of starches ranged between 14.4 and 21.3 g/g, and the solubility ranged from 8.92 and 16.6% at the temperature of 85°C. Four cultivars of lily starches paste had excellent transparency and the transmittance value of Lanzhou lily as high as 54.7%. The transmittance of the gelatinized aqueous starch suspensions, from all lily cultivars, decreased with increase in storage period. The shape of starch granules varied from triangular to cylindrical and XRD of four lily starches all showed B‐type pattern. The transition temperatures and enthalpy of gelatinization (ΔHgel) were determined using DSC. Tp varied from 62.52 to 65.25°C. Pinglu lily starch showed the highest ΔHgel and gelatinization range (Tc–To) index among starches from four different lily cultivars.