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Some Structural and Physicochemical Characteristics of Tuber and Root Starches

T. S. Rocha

UNESP–Universidade Estadual Paulista – Departamento de Engenharia e Tecnologia de Alimentos. R. Cristóvão Colombo, 2265, Jd Nazareth, 15054-000 – São José do Rio Preto SP, Brazil

C. M.L. Franco

UNESP–Universidade Estadual Paulista–Departamento de Engenharia e Tecnologia de Alimentos. R. Cristóvão Colombo, 2265, Jd Nazareth, 15054-000–São José do Rio Preto SP, Brazil; celia{at}ibilce.unesp.br

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90°C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3µ for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.

Key Words: starch • tuber • root • amylose • amylopectin • gelatinisation • viscosity

Food Science and Technology International, Vol. 12, No. 6, 505-513 (2006)
DOI: 10.1177/1082013206073045


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