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Int J Biol Macromol. 2014 Apr;65:222-8. doi: 10.1016/j.ijbiomac.2014.01.035. Epub 2014 Jan 24.

Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch.

Author information

1
Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro C.P. 76230, México; Universidad del Quindío, Programa de Química, Armenia, Quindío, Colombia.
2
Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro C.P. 76230, México; División de Estudios de Posgrado e Investigación, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Querétaro, Qro, México. Electronic address: margaconpad@gmail.com.
3
División de Tecnología Ambiental, Universidad Tecnológica de Querétaro, Querétaro, Qro, México.
4
Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla, Col. San Isidro, Yautepec, Morelos C.P. 62731, México.
5
Universidad del Quindío, Programa de Química, Armenia, Quindío, Colombia.
6
Universidad de Caldas, Manizales, Caldas A.A. 275, Colombia; Laboratorio de Magnetismo y Materiales Avanzados, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Colombia, Manizales, Caldas A.A. 127, Colombia.
7
Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro C.P. 76230, México.

Abstract

This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour (Xanthosoma robustum). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diameters between 8 and 35 μm conformed by several starch granules of wedge shape that range from 2 to 7 μm. The isolated mafafa starch is characterized by its low contents of protein, fat, and ash. The starch content in isolated starch was found to be 88.58% while the amylose content obtained was 35.43%. X-ray diffraction studies confirm that isolated starch is composed mainly by amylopectin. These results were confirmed by differential scanning calorimetry and thermo gravimetric analysis. This is the first report of the molecular parameters for mafafa starch: molar mass that ranged between 2×10(8) and 4×10(8) g/mol, size (Rg) value between 279 and 295 nm, and molecular density value between 9.2 and 9.7 g/(mol nm(3)). This study indicates that mafafa starch shows long chains of amylopectin this fact contributes to higher viscosity development and higher gel stability. The obtained gel phase is transparent in the UV-vis region. The viscosity, gel stability and optical properties suggest that there is potential for mafafa starch applications in the food industry.

KEYWORDS:

Lego structure; Mafafa starch; Physicochemical characterization; Viscosity; Xanthosoma robustum

PMID:
24463263
DOI:
10.1016/j.ijbiomac.2014.01.035
[Indexed for MEDLINE]

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