Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)

Martínez, Patricia; Vilcarromero, Darcy; Pozo, D.F.; Peña, Fernando; Cervantes‐Uc, José Manuel; Uribe-Calderón, Jorge; Velezmoro, Carmen

doi:10.1111/1750-3841.15650

Cited by 15 publications

(23 citation statements)

References 36 publications

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“…Gelatinization of native starch began at 59.66 °C (To), reaching a maximum of 63.25°C, and was completed at 69.28 °C, with an enthalpy change of 12.61 J/g. These values coincide with a previous study on native starch (Martínez et al, 2021). On the other hand, a significant difference was found in the initial temperature (To), peak gelatinization temperature (Tp), and final temperature (Tf) between native starch (M0) and OSA starches (M1, M2, M3).…”

Section: Thermal Propertiessupporting

confidence: 91%

“…1-C). Similarly, some studies on potato starches showed similar well-defined birefringence patterns in native granules (Martínez et al, 2019(Martínez et al, , 2021(Martínez et al, , 2022. OSA starch granules (M1-M3) showed that the shearassisted OSA treatment (Fig.…”

Section: Degree Of Substitutionsupporting

confidence: 56%

“…1-A-B). Various studies for potato starch granule surfaces indicated the same morphological characteristics (Hui et al, 2009;Martínez et al, 2019Martínez et al, , 2021Martínez et al, , 2022Wang et al, 2010). The native starch granules under MLP showed typical birefringence patterns with central malt crosses (Fig.…”

Section: Degree Of Substitutionmentioning

confidence: 70%

“…Native starch was obtained from Peruvian native potatoes, variety Valentín Huancco, following the methodology described by Martínez et al (2021). All chemicals were commercial products of analytical or reagent grade.…”

Section: Methodsmentioning

confidence: 99%

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Speed shear rate impact on the properties of OSA-modified potato starch

Hidalgo-Tufiño

Adauto²,

Velezmoro³

2023

Sci. agropecu

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The reaction between starch granules and octenyl succinic anhydride (OSA) is regularly retarded due to the low breakthrough of large oily OSA droplets into starch granules in an aqueous reaction system. Furthermore, high-speed shearing is widely used in the food industry, demanding high shear, cavitation, and collision force. In this sense, high-speed shearing could reduce the size of OSA droplets and promote a more homogeneous distribution of groups in the starch granule. The aim of this study was to evaluate the impact of OSA potato starch synthesis assisted by high-speed shear on structure (SEM and FTIR), gelatinization, rheology, and emulsifying activity (ES and AS) was investigated. The results showed a gradual increase in DS proportional to the applied speed. Likewise, the OSA starches showed a slight alteration in the shape of the granules (SEM), and FT-IR spectroscopy showed a characteristic absorption of the ester carbonyl groups in the OSA starch at 1724 cm-1. The high-speed shear-treated starches exhibited a significant change in the reduction of the initial gelatinization temperature, although not in the enthalpy. All the gels presented rheology adjusted to the Herschel-Bulkley model with variations in the initial shear stress. Changes in the viscoelastic behavior are proportional to the shear rate detected. High-speed shear treatment did not show a significant effect on emulsion stability (ES) and emulsion activity (EA). Consequently, applying high shear rates allows having OSA starches with different uses.

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Section: Thermal Propertiessupporting

confidence: 91%

Section: Degree Of Substitutionsupporting

confidence: 56%

Section: Degree Of Substitutionmentioning

confidence: 70%

Section: Methodsmentioning

confidence: 99%

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Speed shear rate impact on the properties of OSA-modified potato starch

Hidalgo-Tufiño

Adauto²,

Velezmoro³

2023

Sci. agropecu

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“…[23,24] The potato starch had a higher phosphorus content (0.07%) than the arracacha starch (0.03%). Similar phosphorous contents have been reported for potato [10,23,25,26] and arracacha starch. [27] The phosphorous content may affect some functional starch properties such as pasting and gel transparency.…”

Section: Amylose Phosphorous Content Solubility and Swelling Powersupporting

confidence: 85%

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

et al. 2021

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Arracacha starch and potato starch are alternatives to synthetic polymers as starting materials for the production of biofilms. Herein, we determined the optimal concentrations of glycerol and potato or arracacha starch to obtain biofilms with high whiteness, transparency value (TV), and elastic modulus (E). Central composite design with the response surface methodology and desirability function are used to optimize the concentration of starch and glycerol. The biofilms are formed by the casting method using gelatinized starch suspensions (3-5%) mixed with glycerol (1-3%). The solubility and swelling power differences of the potato and arracacha starches indicated differences in the starch structures, which affected the properties of the biofilms. The potato and arracacha biofilms with the same starch and glycerol concentrations exhibited different TV and E. Linear effects, quadratics, and the interaction of the starch and glycerol have significant effects on the whiteness, TV, and E of the potato and arracacha biofilms (p < 0.05). The coefficient of variation for the obtained models is >0.98%. The optimal conditions determined using the desirability function are 5% starch and 1.02% glycerol for potato biofilms and 5% starch and 1% glycerol for arracacha starch biofilms.

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Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

Choquetico Iquiapaza,

Medrano,

Aguilar

et al. 2023

Starch Stärke

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Starchy materials are extracted from five Andean native potato varieties—Yana Puma Maqui (YP), Yana Winku (YW), Mulu Mata (MM), Qeqorani (Q), and Kuchi Aqcha (KA)—and characterized. Edible films from potato starchy materials are then produced and characterized. The YP and YW starchy materials show better antioxidant activity. The YP starchy material presents the largest particle size, the lowest starch content, and the highest amylose content, which decreases its swelling power and prevents granules from being disrupted at high temperatures. The YP starchy material films have high mechanical strength, but they are the most hydrophilic. The KA starchy material yields a gel with greater clarity and less tendency to retrograde. Because of its high amylopectin content, its films are more elongatable and less hydrophilic and have the lowest mechanical strength. The MM starchy material presents the smallest particle size, which increases its thermal stability and decreases its swelling power and amylose leaching. This starchy material yields a less soluble gel with less clarity at 25, 4, and −18 °C, and its films are the most elongatable. Meanwhile, the YW starchy material has the greatest swelling power, which results in thicker films with better mechanical properties and water resistance.

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Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)

Cited by 15 publications

References 36 publications

Speed shear rate impact on the properties of OSA-modified potato starch

Speed shear rate impact on the properties of OSA-modified potato starch

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

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