1. Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties
- Author
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Max Reynes, Elevina Pérez, Sophie Guilois, Agnès Rolland-Sabaté, María B. Raymúndez, Bruno Pontoire, María Soledad Tapia, Julien Ricci, Romel Guzmán, Olivier Gibert, Dominique Dufour, Universidad Central de Venezuela (UCV), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), International Center for Tropical Agriculture [Colombie] (CIAT), Consultative Group on International Agricultural Research [CGIAR] (CGIAR), FONACIT-VENEZUELA, and DESI-CIRAD
- Subjects
Polymers and Plastics ,Chemical Phenomena ,Starch ,02 engineering and technology ,chemistry.chemical_compound ,Crystallinity ,Amylose ,Igname ,PASTING PROPERTIES ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Materials Chemistry ,Yam starch ,Functional properties ,Molar mass ,Propriété rhéologique ,biology ,Dioscorea ,Temperature ,ROOT STARCHES ,GRANULES ,food and beverages ,04 agricultural and veterinary sciences ,021001 nanoscience & nanotechnology ,AMYLOPECTIN ,040401 food science ,Non-conventional starch ,Biochemistry ,Amylopectin ,Propriété technologique ,Radius of gyration ,0210 nano-technology ,Amidon ,Rheology ,MOLECULAR-STRUCTURE ,Genotype ,F60 - Physiologie et biochimie végétale ,TROPICAL TUBER STARCHES ,0404 agricultural biotechnology ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,CHAIN-LENGTH ,Tropical starch ,Q04 - Composition des produits alimentaires ,Structure chimique ,Propriété physicochimique ,Granular structure ,Organic Chemistry ,biology.organism_classification ,Venezuela ,Crystallography ,AMYLOSE CONTENT ,chemistry ,PHYSICOCHEMICAL PROPERTIES ,FINE-STRUCTURE - Abstract
International audience; This work aimed to characterize the molecular structure and functional properties of starches isolated from wild Dioscorea yams grown at the Amazons, using conventional and up-to-date methodologies. Among the high purity starches isolated (>= 99%), the chain lengths were similar, whereas variations in gelatinization profile were observed. Starches have shown varied-shaped granules with monomodal distribution, and B-type crystallinity. Variations in amylose contents found by three analyses were hypothesized being related to intermediate material. Linear chain lengths were similar, and their amylopectins showed a dense, spherical conformation and similar molecular characteristics. The average molar mass and the radius of gyration of the chromatograms of the yam amylopectin, (M) over bar (W) and (R) over bar (G) were ranging between 174 x 10(6) g mol(-1) and 237 x 10(6) g mol(-1), and 201 nm and 233 nm, respectively. The white yams starches were more sensible to enzymes than the other two. All starches have shown a wide range of functional and nutritional properties. (C) 2013 Elsevier Ltd. All rights reserved.
- Published
- 2013