In context of starch and amylose content it had been reported earlier that one way to decrease the risk of multiple chronic diseases such as coronary diseases, some cancers and diabetes is to increase the intake of resistant starch, which primarily includes amylose 19, 20, 21. Behall et al. 22 indicate that, relative to amylopectin-rich diets, long-term intake of a high amylose maize diet raises fasting triglyceride and cholesterol levels. A strong amylose starch is known to create strong, flexible films, possibly due to amylose crystallization 23, 24, 25. Excellent oxygen barrier properties, lower water solubility and more robust mechanical properties at high RHs are other significant properties of high amylose starch provided by native Aponogeton natans starches 26. Therefore, the highly amylose-containing starch of Aponogeton natans has the ability to create biodegradable films and is a promising alternate source to obtain desirable qualities in starch-based foods. The highly amylose-containing starch from Aponogeton natans presents a valuable opportunity to explore innovative applications in food technology, packaging, and other industries, leveraging its health benefits and functional properties.
Overall, the analysis of moisture, fiber, ash content, and pH provided valuable insights into the quality and potential applications of the starch extracted from Aponogeton natans tubers. While some characteristics, such as low fiber content, may limit certain applications, the favorable moisture, ash content, and pH range suggest that this starch could be a promising candidate for various industrial and pharmaceutical applications In the present analysis of starch the low solubility of starch is associated with the high content of amylose. Amylose molecules tend to form lipid complexes that resist their leaching and therefore their ability to swell 30. This shows the starch's water keeping capacity, and has usually been used to illustrate the distinctions between the different types of starches 31. Amylose can form complexes with lipids, hindering its ability to leach (dissolve) and swell in water. This highlights the influence of the starch's specific composition on its functional properties. The study therefore revealed that starch can be a candidate for potential use in industries particularly in the food processing industries, based on the results of physicochemical features such as solubility, swelling power and water holding capacity. These properties are crucial in the food processing industry, influencing factors like texture, thickening ability, and freeze-thaw stability. Understanding how temperature affects these functionalities allows for targeted manipulation of starch behavior during food product development.
The FTIR spectroscopic analysis provided valuable information about the structural and compositional features of this starch source, including the presence of various functional groups, molecular vibrations, and hydrogen bonding interactions. These findings contribute to a better understanding of the physicochemical properties and potential applications of Aponogeton natans starch in various industries, such as food, pharmaceuticals, and biomaterials.
The observation that polygonal geometric granules with smooth surfaces exhibit enhanced water absorption, greater expansion strength, and suitability for homogeneous polymer film processing highlights the significance of granule morphology in determining the functional properties and potential applications of starches.
scanning electron microscopic analysis would be used in this investigation to create the basis for a structured photographic analysis of the effects of isolation and purification, chemical therapies, and the like on the morphology and end-use of starch granules. The scanning electron microscopic analysis not only provided a comprehensive characterization of the morphological features of Aponogeton natans starch granules but also contributed to a better understanding of how these characteristics influence their behavior and performance in various applications.
Zeta's theoretical value was strongly negative, indicating explicitly that particles had a stable colloidal character. Zeta potential is named after the electrical potential of the double layer and determined by velocity measurement of the charged particles moving towards the electrode through the sample solution in the presence of an external electrical field 41. Zeta potential values are usually in the range between + 100 and − 100 mV. The magnitude of Zeta potential provides a prediction of colloidal stability. With values of > + 25 mV or <-25 mV, Zeta potential usually has a high degree of stability. Higher dispersion values of Zeta potential will lead to accumulation, coagulation, or flocculation due to Vander Waals inter particle attraction 42. Aponogeton starch can be used as a thickener, a stabiliser and a colloidal gelling agent for the development of many foodstuffs and pharmaceutical products. This study successfully characterized the colloidal behavior of starch particles. The negative Zeta potential and the measured size from DLS confirm the formation of stable colloidal starch particles with a size of approximately 1891 nm. This information is valuable for various applications involving colloidal starch, such as drug delivery or food science, where stability and particle size are crucial factors.
According to the X-ray diffraction pattern, starch has a poor degree of crystallinity due to its high amylose content, thereby providing further proof that amylose tends to weaken the crystalline structure of starch granules. The lower degree of crystallinity caused by the high amylose content may further increase the gelatinization temperature, as more energy is required to disrupt the amorphous regions and initiate gelatinization.
Similarly, the pasting temperatures (onset, peak, and final viscosity) are likely to be higher due to the combined effects of the B-type structure and high amylose content. High amylose starches are known to form strong, flexible films due to the ability of amylose molecules to form ordered structures through hydrogen bonding. The B-type crystalline structure and lower degree of crystallinity may contribute to the formation of more cohesive and uniform films, making Aponogeton natans starch a potential candidate for film and coating applications.
Thermal properties of starch by DSC suggested the presence of these endothermic peaks and their corresponding enthalpy values provide valuable information about the thermal stability, crystallinity, and energy requirements for structural transitions in Aponogeton natans starch. These thermal properties can influence various functional properties, such as gelatinization behavior, pasting properties, retrogradation tendency, and stability during processing operations involving heat treatment. Furthermore, the third endothermic peak, associated with the melting of the major crystalline regions, is particularly relevant for understanding the functional properties related to the high amylose content and B-type crystalline structure of Aponogeton natans starch, as discussed in the X-ray diffraction analysis.