The search for new and natural ingredients has been stimulated by the food and non-food industries, and the fresh young bamboo culm of Dendrocalamus asper emerges as promising for industrial production due to its composition with >10% of starch. So, this study aimed to characterize starch, extracted in aqueous solution, from three different parts (bottom, middle and top) of the young bamboo culm of D. asper (SB, SM and ST, respectively). Morphological and physicochemical characteristics of the young bamboo culm starches were evaluated, besides thermal properties, and the obtained data were evaluated by ANOVA and Scott-Knot test (p < 0.05). The starches presented pale yellow coloration, with high luminosity (L*  > 89), and lower index in the red region. SEM images showed compound granules, which under polarized light exhibit a Maltese cross. The starches presented polyhedral shape and small size with an average diameter of 5.4 μm. All the samples presented low moisture (7.0 g/100 g), protein (2.0 g/100 g), lipid (0.3 g/100 g) and ash (1.0 g/100 g) contents. ST and SB showed apparent amylose content similar to starches from cereals and isolated from bamboo seeds. This agress to molecular size distribution of starch chains, since the SB, SM and ST presented amylopectin levels higher than those of amylose, as well as normal starches. The chain length of amylopectin presented the main peak at DP 12-13 and the second on at DP 43, similar to cereals like wheat, rice and barley. Its chain has higher proportion of short chains, which corroborates with the A-type polymorph presented. Concerning about thermal properties, all the samples presented high gelatinization temperature (>78 °C) and low enthalpies values (<6.35 J·g-1), which indicates the greater molecular organization. The gelatinization temperatures of gelatinized starches were lower than the native ones. The physicochemical and thermal characteristics of the obtained starches corroborate with the success of the extraction, which keep the starch granule native, and were similar to those of other starches already used in food and non-food products.

中文翻译：

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Dendrocalamus asper的幼竹茎淀粉的表征。

食品和非食品行业刺激了对新的天然成分的搜索，并且由于其组成中淀粉含量超过10％，Dendrocalamus asper的新鲜幼竹茎秆有望用于工业生产。因此，本研究旨在表征从D. asper幼竹茎的三个不同部分（底部，中部和顶部）（分别为SB，SM和ST）从水溶液中提取的淀粉的特性。评估了幼竹茎淀粉的形态和理化特性，以及热性能，并通过ANOVA和Scott-Knot检验评估了获得的数据（p <0.05）。淀粉呈浅黄色，具有较高的发光度（L *> 89），在红色区域的折射率较低。SEM图像显示出复合颗粒，在偏振光下呈现马耳他十字形。淀粉呈多面体形状且尺寸小，平均直径为5.4μm。所有样品的水分含量低（7.0 g / 100 g），蛋白质（2.0 g / 100 g），脂质（0.3 g / 100 g）和灰分（1.0 g / 100 g）。ST和SB表现出明显的直链淀粉含量，与谷物中的淀粉相似，并从竹子中分离出来。由于SB，SM和ST的支链淀粉含量高于直链淀粉和普通淀粉，因此对淀粉链的分子大小分布产生了影响。支链淀粉的链长在DP 12-13处出现主要峰，在DP 43处出现第二个峰，类似于谷物，如小麦，大米和大麦。它的链具有较高比例的短链，这与所呈现的A型多晶型物相符。关于热性能，所有样品均表现出较高的糊化温度（> 78°C）和较低的焓值（<6.35 J·g-1），表明分子组织更大。糊化淀粉的糊化温度低于天然淀粉。所获得淀粉的理化和热学特性与提取成功相符，使淀粉颗粒保持天然，并且与已经在食品和非食品中使用的其他淀粉相似。