Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Abstract

Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

Morphology and physicochemical properties of starch isolated from frozen cassava root

“…The starches showed an average granule size ranging between 6 and 22 μm. The size and shape of the cassava starches are in agreement with previous studies (Fang, He, Jiang, Li, & Li, 2020;He et al, 2020;Oyeyinka, Adeloye, et al, 2020;Oyeyinka, Salako, et al, 2020;Rolland-Sabaté et al, 2012).…”

“…Starch generally will display different crystallinity patterns (A, B or C), depending on the arrangement of the crystalline lamellae of amylopectin, the source (botanical origin) of the starch and in some instances the conditions of experiment. Cassava starch generally has been found to exhibit the A-type crystallinity (He et al, 2020;Oyeyinka, Salako, et al, 2020;Wang et al, 2018) or the C A -type (Rolland-Sabaté et al, 2013;Rolland-Sabaté et al, 2012). The C A -type denotes the portion of A-type is dominant over B-type in the polymorphic composition (Zhu, 2015).…”

“…The physicochemical properties of cassava starch including pasting and thermal properties have been widely studied by different researchers (Cuenca, Ferrero, & Albani, 2020;de Sena Aquino, Azevedo, Ribeiro, Costa, & Amante, 2015;Díaz, Dini, Viña, & García, 2018;He et al, 2020;Oyeyinka, Salako, et al, 2020;Penido et al, 2018). These properties are influenced by factors such as; starch composition, i.e.…”

Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties

“…A single peak was observed at about 1,650 cm −1, corresponding to absorption by water molecules in the amorphous region due to the starch hygroscopic nature (Pozo et al., 2018). The bands at about 924 cm −1 and 1,091 cm −1 are characteristic of the crystalline starch structure, while the band at about 1,002 cm −1 is associated with the amorphous region (He et al., 2020). Also, the IR bands around 1,047 and 1,022 cm ‐1 are sensitive to changes in the crystalline and amorphous starch regions (Liu et al., 2020).…”

Alternative for Dirty Cooking Fuels in Ghana: Exploring the Potential of Cassava Ethanol

“…The starch consists of two types of α-glucan, amylose and amylopectin. However the amount of amylose, the main quality attribute of starch, defines the various properties of the starch and finally determines the end user [33]. The hydrolysis involves liquefaction of the starch with the enzyme, α-amylase and scarification with glucoamylase to produce glucose suitable for ethanol production by yeast fermentation.…”