Comparative analysis of starch properties across ten Dioscorea species

In this study, the physicochemical properties, structural characteristics, and functional properties of ten different Dioscorea starches were systematically analyzed. Starch samples were extracted and analyzed for moisture content, color, amylose content, granule morphology, swelling power, solubility, syneresis, pasting properties, and thermal and gelatinization characteristics using a moisture analyzer, colorimeter, amylose content analyzer, scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimeter and rapid visco analyzer. The results showed that Dioscorea starches from different sources exhibited significant differences in moisture content (2.42%–4.93%), whiteness (62.44–97.02), amylose content (18.12%–42.57%), and gelatinization properties ( p < 0.05). Morphological analysis revealed that starch granules varied in shape (e.g., flat ellipse, irregular polyhedron, etc.) and size (≤1–≥10 μm). XRD and FTIR analysis showed that different starches have different crystalline structures, some of which present type A, type B or type C crystalline forms. Starches with high amylose content showed stronger resistance to enzymatic hydrolysis and greater gel stability. Differences in swelling power (9.56%–17.88%), solubility (6.87%–27.62%), and viscosity suggest diverse functional characteristics that may warrant further investigation for specific applications. However, direct performance testing under relevant processing conditions is needed to confirm these potential uses. Thermal properties can reflect the crystal stability and processing energy consumption of starch. This study provides a preliminary theoretical basis for further investigation into the potential utilization of Dioscorea starch in food and industrial fields, while recognizing that practical applications will require validation through targeted functional testing.