Physicochemical, Morphological, and Molecular Properties of Starch Isolated from Dioscorea and Oxalis Tubers from Hidalgo State, Mexico

Agriculture & Biology

• Oxalis 80%
• Dioscorea 72%
• tubers 46%
• Mexico 43%
• physicochemical properties 41%
• Oxalis tuberosa 39%
• starch 38%
• Dioscorea bulbifera 29%
• pasting properties 15%
• amylose 9%
• viscosity 6%
• gelatinization temperature 5%
• amylopectin 5%
• food crops 4%
• starch granules 4%
• enzymatic hydrolysis 4%
• particle size 3%
• granules 3%
• molecular weight 2%
• temperature 1%

Medicine & Life Sciences

• Oxalidaceae 100%
• Dioscorea 82%
• Starch 60%
• Mexico 56%
• Amylose 12%
• Viscosity 8%
• Amylopectin 6%
• Temperature 5%
• Particle Size 4%
• Hydrolysis 3%
• Food 2%

Chemistry

• Starch 49%
• Amylose 9%
• Granule Size 6%
• Amylopectin 5%
• Shape 5%
• Enzymatic Hydrolysis 4%
• Molar Mass 4%
• Food 2%