Study of starch properties from Crambe kotchiana and Bunias orientalis roots

Abstract

This article touches upon the problem of searching and researching of non-traditional sources of raw materials for food and processing industry, which never loses its urgency. Plants are a universal source of various materials, medicines and food for humans. Starch is one of the most widespread plant biopolymers, which is of value both for the food and processing industries and for the production of packaging material. Starch is synthesized by almost all plant species, but there are species that accumulate it in significant quantities among them. The most famous sources of starch are crops such as potatoes, cereals, and cassava in tropical lands. Properties of the starch obtained from different plants may be somewhat different, so the scope of their application may also be different. The Cabbage family is characterized by a great diversity of species forms and the range of distribution. Some species of this family have been introduced into culture and are widely used as food raw materials, while most species have high potential and still remain poorly studied for their nutritional and biological value. This article is devoted to the study of the properties of starch isolated from a non-traditional plant raw material - from the roots of plants Crambe kotchiana and Bunias orientalis, which are representatives of the Cabbage family. As studies have shown, plants are able to accumulate a significant amount of starch in the roots and their content is almost similar to potatoes. Due to the fact that the organ of starch accumulation in Crambe kotchiana and Bunias orientalis are roots, the technology of processing can be similar to the technology of obtaining starches from the cassava roots. During the research of isolated starch from Crambe kotchiana and Bunias orientalis roots it has been revealed that with respect to technological, organoleptic characteristics as well as physical and chemical properties this species is not inferior to potato starch which makes it suitable for use in food industry.