Esterification and Characterization of Starch From Andean Tubers

Frank F. Velásquez-Barreto, Luis A. Bello-Pérez, Hermani Yee-Madeira, Carmen E. Velezmoro Sánchez

Research output: Contribution to journalArticleResearchpeer-review

Abstract

© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8%, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2%, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B-type X-ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.
Original languageAmerican English
JournalStarch/Staerke
DOIs
StatePublished - 1 Jan 2019

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Esterification
esterification
Starch
tubers
anhydrides
Anhydrides
starch
Fourier transform infrared spectroscopy
Fourier Transform Infrared Spectroscopy
Oxalis tuberosa
modified starch
Amylose
enthalpy
amylose
X-ray diffraction
purity
Viscosity
X-Ray Diffraction
Powders
Diffraction patterns

Cite this

@article{f6bf8b9946574ca6a6c17210dcd10976,
title = "Esterification and Characterization of Starch From Andean Tubers",
abstract = "{\circledC} 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8{\%}, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2{\%}, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B-type X-ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.",
author = "Vel{\'a}squez-Barreto, {Frank F.} and Bello-P{\'e}rez, {Luis A.} and Hermani Yee-Madeira and {Velezmoro S{\'a}nchez}, {Carmen E.}",
year = "2019",
month = "1",
day = "1",
doi = "10.1002/star.201800101",
language = "American English",
journal = "Starch/Staerke",
issn = "0038-9056",
publisher = "Wiley-VCH Verlag",

}

Esterification and Characterization of Starch From Andean Tubers. / Velásquez-Barreto, Frank F.; Bello-Pérez, Luis A.; Yee-Madeira, Hermani; Velezmoro Sánchez, Carmen E.

In: Starch/Staerke, 01.01.2019.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Esterification and Characterization of Starch From Andean Tubers

AU - Velásquez-Barreto, Frank F.

AU - Bello-Pérez, Luis A.

AU - Yee-Madeira, Hermani

AU - Velezmoro Sánchez, Carmen E.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8%, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2%, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B-type X-ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.

AB - © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8%, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2%, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B-type X-ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.

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