TY - JOUR
T1 - Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots
T2 - Effect on yield, structural characteristics and thermal properties
AU - González-Lemus, Lucía Beatriz
AU - Calderón-Domínguez, Georgina
AU - de la Paz Salgado-Cruz, Ma
AU - Díaz-Ramírez, Mayra
AU - Ramírez-Miranda, Mónica
AU - Chanona-Pérez, José Jorge
AU - Gϋemes-Vera, Norma
AU - Farrera-Rebollo, Reynold Ramón
N1 - Publisher Copyright:
© 2018 The Author(s).
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.
AB - Jicama roots have been studied as an alternative starch source. However, reports about the extraction yield are scarce, as well as publications about the use of pretreatment techniques for this material. Hence, the aim of this study was to analyze the effect of sonication on the starch yield as well as on the granule structure. Ultrasound was observed to have a positive effect on the starch yield, with the largest value obtained at a sonication time of 10 min (24.76 ± 2.4%). This represents a 46.9% increase over a non-treated sample (16.86 ± 0.9%), and the starch granule structure was unaffected, as confirmed by microscopy and an X-ray diffraction analysis The imperviousness of the starch granule to the sonication process is attributed to the protective effect of soluble fiber and a change in viscosity caused by the material released from parenchyma cells. More studies are required in this area.
KW - Freezing
KW - Granule structure
KW - Jicama
KW - Sonication
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85055481008&partnerID=8YFLogxK
U2 - 10.1080/19476337.2018.1462852
DO - 10.1080/19476337.2018.1462852
M3 - Artículo
SN - 1947-6337
VL - 16
SP - 738
EP - 746
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -