Background: Recent increase in demand for starch in food applications has called for research into other new sources. Dioscorea villosa is an underutilized wild yam starch source and its starch was isolated and succinylated at 0, 3, 6, 9 and 12% (0–12% succinic anhydride: 88–100% starch) using standard procedures. The degree of substitution, chemical composition, functional properties, anti-nutritional factors, pasting properties, atomic spectra and α-amylase and α-glucosidase activities of the samples were determined using standard methods. The data obtained were analysed using ANOVA. Results: The percentage succinyl content and degree of substitution increased from 0–10.45% and 0–0.19% respectively. The amylose, amylopectin, α-amylase and α-glucosidase activities varied from 49.88–59.70%, 40.29–50.11%, 0.17–0.96 and 0.62–10.07 respectively. The phytate, tannin, oxalate and saponin contents ranged from 0.08–0.13 mg g⁻¹, 0.04–0.08 mg g⁻¹, 0.21–0.31 mg g⁻¹ and 0.18–0.26 mg g⁻¹ respectively. The peak viscosity, trough, break down, final viscosity, set back, peak time and pasting temperature values ranged from 94.32–274.69 RVU, 83.50–197.50 RVU, 7.94–81.28 RVU, 113.69–367.39 RVU, 30.14–173.89 RVU, 5.30–6.94 min, and 84.78–94.70 °C respectively. Conclusion: Isolation and subsequent succinylation improved the wild yam starch quality and reduced its anti-nutritional factors. Succinylation at 9% had the best functional and pasting properties, therefore making it suitable as a potential emulsifier, fat replacer to prevent obesity and stabilizer in food applications. Its limited enzyme activities make it desirable in the production of slowly digestible food products, such as snacks for diabetic patients.

中文翻译：

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增值和琥珀酰化水平对野生山药（Discorea villosa）淀粉质量的影响。

背景：最近在食品中对淀粉的需求增加，要求对其他新来源进行研究。Dioscorea villosa是一种未充分利用的野生山药淀粉来源，其淀粉按标准程序分离并以0、3、6、9和12％（0-12％琥珀酸酐：88-100％淀粉）进行琥珀酰化。使用标准方法测定样品的取代度，化学组成，功能特性，抗营养因子，糊化特性，原子光谱以及α-淀粉酶和α-葡萄糖苷酶的活性。使用ANOVA分析获得的数据。结果：琥珀酰含量百分比和取代度分别从0–10.45％和0–0.19％增加。直链淀粉，支链淀粉，α-淀粉酶和α-葡萄糖苷酶的活性分别为49.88–59.70％，40.29–50.11％，0.17–0.96和0.62–10.07。植酸盐，单宁酸盐，草酸盐和皂苷含量从0.08-0.13毫克克不等^-1，0.04-0.08毫克克^-1，0.21-0.31毫克克^-1和0.18-0.26毫克克^-1分别。峰值粘度，谷值，分解，最终粘度，回缩，峰值时间和粘贴温度值范围分别为94.32–274.69 RVU，83.50–197.50 RVU，7.94–81.28 RVU，113.69–367.39 RVU，30.14–173.89 RVU，5.30–分别为6.94分钟和84.78–94.70°C。结论：分离和随后的琥珀酰化可提高野生山药淀粉的质量并减少其抗营养因子。9％的琥珀酰化具有最佳的功能和糊化性能，因此使其适合用作潜在的乳化剂，脂肪替代品，以防止肥胖和食品应用中的稳定剂。它有限的酶活性使其成为生产慢消化食品的理想之选，例如糖尿病患者的零食。