Relationchip among Starches from Different Origins Classified according to Their Physicochemical Properties

The physicochemical properties of starch from arrowroot, cassava, corn, edible canna, indian lotus root, katakuri, kuzu, potato, sago and sweet potato were measured. Potato exhibited a remarkably high value for swelling power of 88.0 at 95°C, next being cassava with 45.3. The swelling power of indian lotus root was 30.5, while the values for the other starches were in the range of 16.2-28.0. Cassava was the most soluble of the starch samples, corn being the lowest in solubility. Amylography represented the features of starch samples well, the temperature for increasing viscosity being in the 52.2-81.0°C range. The 6-12 chain length distribution of amylopectin was characteristic to each sample, the proportion of 6-9 chain length in particular being different. Data for the swelling power, solubility, amylograph and some physicochemical properties that had previously been measured in our laboratory were studied by principal component analysis. The component scores for the first three principal components, which related to characteristics under large deformation, those of negligible deformation, and those of starch granules, were plotted in a three-dimensional space. It was showed that the starches examined were classified into four groups by the plotted position.