Table 2.
Comparison of amylase content, swelling power and solubility of starch from various biomasses.
| Biomass | Amylose (%) | Swelling power (g/g) | Solubility (%) | Reference |
|---|---|---|---|---|
| Banana | Not available | 16.0 (90 °C) | 8.1 (90 °C) | Kaur et al. (2011) |
| Chesnut from Yanquan | 35.10 | 13.6 (60 °C) 31.46 (95 °C) |
Not available | Yu et al. (2016) |
| Wheat (Triticum timopheevii) | 28.1–33.8 | 12.8–23.6 (92.5 °C) | Not available | Dennett et al. (2009) |
| Cassava | 19.5 | 9.0 (30 °C) | 2.2 (30 °C) | Oladunmoye et al. (2014) |
| Corn | 22.4–32.5 | 22 (95 °C) | 22 (95 °C) | Singh et al. (2003) |
| Rice | 7.83–18.86 | 26.06–33.20 (95 °C) | 0.29–0.36 (95 °C) | Singh et al. (2003) |
| Potato | 25.17 | 0.85 (60 °C) 8.64 (95 °C) |
1.87 (30 °C) | Reddy et al. (2015) |
| L. aromatica | 23.78 | 9.47 (30 °C) 13.73 (90 °C) |
1.87 (30 °C) 7.26 (90 °C) |
This work |