Comparative study and characterization of starches isolated from unconventional tuber sources

Valencia, Germán Ayala; Henao, Ana Cecilia Agudelo; Zapata, Rubén Antonio Vargas

doi:10.1515/polyeng-2012-0092

Cited by 17 publications

(10 citation statements)

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“…All suspensions behave as pseudoplastic fluids ( < 1), as observed for several others starches. [2,23,38] Maranta starch suspensions at neutral and basic (Table 2), as reported by some authors. [39][40][41] …”

Section: Rheological Propertiessupporting

confidence: 69%

“…In addition, chemical composition of maranta starch was comparable to cassava and potato starches. [2,25] Maranta starch powder had higher amylose content (Table 1) than those reported for cassava, maize, potato, wheat and rice starches. [25][26][27] According to Andrade-Mahecha et al [21] , the high amylose content in starches is an important characteristic for the formation of strong polymeric matrices, for the preparation of edible coatings and films, hence, maranta starch has a promissory potential for these applications.…”

Section: Statistical Analysesmentioning

confidence: 70%

“…3a) which is characteristic of starches with amylose-lipids complex. [2] Additionally, the relative crystallinity calculated for this maranta starch was 29.13%. B-type crystal has been determined in starches isolated from tuber, roots and cereal grains such as Canna indica, [4,19] potato, [25] Canna edulis, [29] and barley.…”

Section: X-ray Diffraction (Xrd) and Fourier Transform Infrared Spectmentioning

confidence: 90%

“…Starch is extensively used in food, textile and paper industries, others applications are reported in fields such as pharmacy, hygiene products, environmental management, agriculture, biomedical engineering and bio-fuel production, depending of it properties. [2] Recent reports, mentioned the importance to characterize starch isolated from unconventional sources as possible raw materials to use in industry, positively influencing the world marked. [1,2] Among these, rhizomes of maranta or arrowroot (Maranta arundinacea L) have been considered as a potential source of starch.…”

Section: Introductionmentioning

confidence: 99%

“…[2] Recent reports, mentioned the importance to characterize starch isolated from unconventional sources as possible raw materials to use in industry, positively influencing the world marked. [1,2] Among these, rhizomes of maranta or arrowroot (Maranta arundinacea L) have been considered as a potential source of starch. Maranta is an herbaceous, perennial plant which have cylindrical rhizomes with high starch contends (17.2-18.9 wb%), being cultivated in the Caribbean islands, Southeast Asia, South America, Philippines and India.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Valencia

Moraes

Lourenço

et al. 2014

International Journal of Food Properties

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Maranta (Maranta arundinaceaL) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5°C as determined by thermal (DSC) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model. Storage and loss moduli increased drastically during gelatinization process, corroborating with DSC results. In general, maranta starch could have numerous food industrial applications.

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Section: Rheological Propertiessupporting

confidence: 69%

Section: Statistical Analysesmentioning

confidence: 70%

Section: X-ray Diffraction (Xrd) and Fourier Transform Infrared Spectmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Valencia

Moraes

Lourenço

et al. 2014

International Journal of Food Properties

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Non‐conventional starch nanoparticles for drug delivery applications

Troncoso¹,

Torres²

2020

Med Devices & Sens

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Starch is one of the most abundant biopolymers on earth, next to cellulose and chitin (Tharanathan, 2005). It is one of the most important sources of food for humans, and, at the same time, it is also a renewable resource that could potentially be used in many industrial applications. It is found in plant roots, tubers, stalks and seeds, and is produced by staple crops such as corn, wheat and potato (Buléon, Colonna, Planchot, & Ball, 1998). Most of the starch produced worldwide is derived from corn. Other types of starch such as cassava, potato and wheat starch are also produced in large amounts. Only the starches extracted from these crops are commercially important (Zhu, 2020) and have applications in different areas, such as the food, textile and paper industries (BeMiller & Whistler, 2009; Sjöö & Nilsson, 2018). Starch is synthetized in the chloroplast of plant cells as insoluble granules. These granules are formed by two different polymers: amylose and amylopectin. Amylose is a linear, or slightly branched, polysaccharide of glucose units joined by α-1-4 glycosidic bonds (Dimantov, Greenberg, Kesselman, & Shimoni, 2004). Amylopectin is a branched biopolymer featuring additional α-1-6 glycosidic bonds. The botanical source determines a variety of starch properties such as chemical composition, the amylose/amylopectin relation, molecular weight, molecular structure, the length of the α-glucan chains, the branching degree of amylopectin and the amount of non-carbohydrate impurities, as well as other thermal and rheological properties (Nwokocha, Aviara, Senan, & Williams, 2009). Starch is a cheap and versatile biopolymer that has been used for many biomedical applications, including tissue engineering scaffolds, bone cements, drug delivery systems and stent (Beilvert

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Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

et al. 2014

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To characterize the flour and starch from peach palm fruit, a non-conventional raw material, these powders were studied by means of chemical composition, SEM, particle size analyzer, XRD, FTIR, and differential scanning calorimeter, with different water contents. The rheological properties of the solutions and suspensions also were evaluated. Results showed that flour and starch powders have high starch contents (between 73.0 and 84.5%) with average particle size between 9.8 mm (flour) and 8.4 mm (starch). Thermograms revealed endothermic peaks that were affected by hydration conditions between 70-72°C for flour and 61-62°C for starch. Solutions of peach palm fruit flour and starch had a pseudoplastic behavior at 30°C that can be fit well to the power-law model. Peach palm fruit is a non-conventional source of flour and starch, but the results proved that these powders could have promising industrial applications, due to their physicochemical properties being similar to those reported for other starches.

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Comparative study and characterization of starches isolated from unconventional tuber sources

Cited by 17 publications

References 0 publications

Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Non‐conventional starch nanoparticles for drug delivery applications

Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

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