Back to Search
Start Over
Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from 'Mapuey' (Dioscorea trifida) Genotypes in the Venezuelan Amazon
- Source :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (1), pp.263-273. ⟨10.1021/jf100418r⟩
- Publication Year :
- 2010
- Publisher :
- American Chemical Society (ACS), 2010.
-
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.
- 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
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 59
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....92a8c0f902b8ea1647f81a0ff35ce82d