Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties

The molecular structures and physiochemical properties of starches isolated from Chinese yam (Dioscorea spp.) slices with various drying treatments (including hot air-drying at different temperatures, microwave freeze drying and ultrasonically enhanced hot air-drying) prior to wet milling were examined. The average whole molecular size (Rh¯) and debranched amylopectin chain length (X¯) were significantly decreased whereas the amylose chains and...