TY - JOUR
T1 - Morphological, Thermal, and Rheological Properties of Starch from Potatoes Grown in Mexico
AU - Cira-Chávez, Luis Alberto
AU - Gassós-Ortega, Laura E.
AU - García-Encinas, Nora Lilia
AU - Castillo-Zamora, Mariana
AU - Ruíz-Cruz, Saúl
AU - Bello-Pérez, Luis A.
AU - Estrada-Alvarado, María Isabel
N1 - Publisher Copyright:
© 2020 Wiley-VCH GmbH
PY - 2021/1
Y1 - 2021/1
N2 - The morphological, thermal, and rheological properties of potato starch from three cultivars in the State of Sonora, Mexico, are evaluated. Content of starch, moisture, purity, and amylose vary from 11.8% to 14%, 9.2% to 11.2%, 78.2% to 83.0%, and 20.0% to 29.9%, respectively. The size and shape of the starch granules are similar among the cultivars. The granules show birefringence, which indicates the presence of a structural arrangement of their components (amylose and amylopectin). The highest peak temperature is observed in “Fiana” starch (67.0 ± 0.3 °C), even though gelatinization enthalpy is similar for the three starch sources (9.1 to 10.1 J g−1), indicating a similar arrangement of the double helixes of the amylopectin. The percentage of retrogradation is highest in “Vivaldi” starch (38.2%), which is similar to “Atlantic” (32.1%). Regarding the pasta profiles, the highest viscosity is as found in “Vivaldi” starch (95.1 mPa s−1). Due to its physicochemical properties, isolated starches produced from potatoes grown in Mexico have the potential to be used in industrial applications.
AB - The morphological, thermal, and rheological properties of potato starch from three cultivars in the State of Sonora, Mexico, are evaluated. Content of starch, moisture, purity, and amylose vary from 11.8% to 14%, 9.2% to 11.2%, 78.2% to 83.0%, and 20.0% to 29.9%, respectively. The size and shape of the starch granules are similar among the cultivars. The granules show birefringence, which indicates the presence of a structural arrangement of their components (amylose and amylopectin). The highest peak temperature is observed in “Fiana” starch (67.0 ± 0.3 °C), even though gelatinization enthalpy is similar for the three starch sources (9.1 to 10.1 J g−1), indicating a similar arrangement of the double helixes of the amylopectin. The percentage of retrogradation is highest in “Vivaldi” starch (38.2%), which is similar to “Atlantic” (32.1%). Regarding the pasta profiles, the highest viscosity is as found in “Vivaldi” starch (95.1 mPa s−1). Due to its physicochemical properties, isolated starches produced from potatoes grown in Mexico have the potential to be used in industrial applications.
KW - marmalade
KW - morphology
KW - potatos
KW - starches
KW - thermoplastics
UR - http://www.scopus.com/inward/record.url?scp=85093659128&partnerID=8YFLogxK
U2 - 10.1002/star.202000049
DO - 10.1002/star.202000049
M3 - Artículo
AN - SCOPUS:85093659128
SN - 0038-9056
VL - 73
JO - Starch/Staerke
JF - Starch/Staerke
IS - 1-2
M1 - 2000049
ER -