1. Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from 'Mapuey' (Dioscorea trifida) Genotypes in the Venezuelan Amazon
- Author
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Elevina Pérez, Sophie Guilois, Agnès Rolland-Sabaté, Yarlezka Jiménez, Olivier Gibert, Andrés Giraldo, Bruno Pontoire, Teresa Sánchez, Max Reynes, Dominique Dufour, Marie-Christine Lahon, Universidad Central de Venezuela (UCV), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), International Center for Tropical Agriculture [Colombie] (CIAT), Consultative Group on International Agricultural Research [CGIAR] (CGIAR), Fonacit-Venezuela and France, Instituto de Ciencia y Tecnologia de Alimentos de la Facultad de Ciencias de la Universidad Central de Venezuela (Caracas, Venezuela), CIRAD (Montpellier, France), and DESI-CIRAD
- Subjects
Chemical Phenomena ,Starch ,DIGESTIBILITY ,02 engineering and technology ,Dioscorea trifida ,F30 - Génétique et amélioration des plantes ,Amylopectine ,Crystallinity ,chemistry.chemical_compound ,Amylose ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,amylopectin ,Food science ,ALATA ,BULBIFERA ,cush-cush yam ,Calorimetry, Differential Scanning ,biology ,Dioscorea ,Chemistry ,Composition chimique ,04 agricultural and veterinary sciences ,021001 nanoscience & nanotechnology ,040401 food science ,waxy starch ,Amylopectin ,Propriété technologique ,Amidon ,0210 nano-technology ,General Agricultural and Biological Sciences ,MOLECULAR-STRUCTURE ,Génotype ,Genotype ,Macromolecular Substances ,TROPICAL TUBER STARCHES ,F60 - Physiologie et biochimie végétale ,Dioscoreaceae ,Size-exclusion chromatography ,physicochemical properties ,SWEET-POTATO ,0404 agricultural biotechnology ,AMYLOSE-FREE STARCH ,Botany ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Q04 - Composition des produits alimentaires ,Propriété physicochimique ,SRI-LANKA ,General Chemistry ,Venezuela ,biology.organism_classification ,Solubility ,CASSAVA ,SPP - Abstract
International audience; "Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 mu m. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 degrees C with high gelatinization enthalpy changes from 22.4 to 25.3 J g(-1). All X-ray diffractograms of starches exhibit B-type crystallinity. Crystallinity degrees varied from 24% to 40%. The highest crystallinity was found for the genotype having the highest amylose content. lodo-colorimetric, amperometric, and DSC amylose determinations varied from 1.4 to 8.7%, 2.2 to 5.9%, and 1.4 to 3.5% for Amazonian genotypes, in comparison with commercial Mapuey starches: 12.0, 9.5, and 8.7%, respectively. Solubility and swelling power at 90 degrees C varied from 2.1 to 4.4% and 20.5 to 37.0%, respectively. Gel clarity fluctuated from 22.4 to 79.2%, and high rapid visco analyzer (RVA) viscosity was developed at 5% starch suspension (between 1430 and 2250 cP). Amylopectin weight average molar mass (M) over bar (w), radius of gyration (R) over bar (G), hydrodynamic coefficient nu(G), and apparent molecular density d(Gapp) were determined using high-performance size exclusion chromatography (HPSEC) and asymmetrical flow field flow fractionation (A4F) techniques coupled with multiangle laser light scattering (MALLS) on the Dioscorea trifida genotypes exhibiting the lowest and highest amylose contents. Amylopectins showed very similar molecular conformations. (M) over bar (w) values were 1.15 x 10(8) and 9.06 x 10(7) g mol(-1) using HPSEC and A4F, respectively, thus, 3-5 times lower than those reported with the same techniques for other yam species, and very close to those of potato and cassava amylopectins. This discovery of a new natural amylose-free starch in the neglected yam "Mapuey" could present some potential for the food industry.
- Published
- 2010