Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties

Pérez, Elevina; Rolland‐Sabaté, Agnès; Dufour, Dominique; Guzmán, Romel; Tapia, María Soledad; Raymúndez, María B.; Ricci, Julien; Guilois, Sophie; Pontoire, Bruno; Reynes, Max; Gibert, Olivier

doi:10.1016/j.carbpol.2013.06.051

Cited by 39 publications

(23 citation statements)

References 35 publications

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“…; D. piperifolia , and D. trífida samples, respectively. Similar values have been reported for D. sp (26.7 and 23.6%) . The D. piperifolia starch had apparent amylose content comparable to values previously reported by our laboratory and others .…”

Section: Resultssupporting

confidence: 90%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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Section: Resultssupporting

confidence: 90%

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

et al. 2018

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“…Moisture content, ash, fat, crude protein ( N × 6.25) (obtained by the micro‐Kjeldahl method), were determined using the gravimetric method . Apparent amylose content was assessed using a colorimetric micro‐procedure based on the formation of the amylose/iodine complex and total amylose (TAM) content was determined by the differential scanning calorimetry method described by Pérez et al . Phosphorus content and the degree of substitution (DS) were determined by the colorimetric method using the equations proposed by Deetae et al .…”

Section: Methodsmentioning

confidence: 99%

Edible films based on native and phosphated 80:20 waxy:normal corn starch

et al. 2014

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Edible films based on 80:20 waxy:normal corn starch were evaluated for their potential use in the food industry. Two types of film were prepared by the casting method: The first from native corn starch and the second from starch modified with glycerol. The influence of this chemical modification on the physicochemical and mechanical properties of both the starch and films was investigated. The phosphation of the base material improved the interaction between the plasticizer and the modified starch. This was demonstrated by the lower moisture content and water activity, higher crystallinity, greater elongation under stress and higher thermal resistance observed for the cross-linked films. The results showed that high quality edible films can be prepared from modified 80:20 waxy:normal corn starch, and demonstrated their potential as a coating or packaging material in the food industry.

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“…Future research directions on how to improve our understanding and utilization of these starches for diverse applications are also presented. The data from those reports where the specific species were not given (such as by Pérez and others ), as well as the spurious data from some studies, are excluded. Data obtained from the studies where the experimental conditions were unspecified, which thus had little significance and scientific merits, are also excluded.…”

Section: Introductionmentioning

confidence: 99%

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

Zhu

2015

Comp Rev Food Sci Food Safe

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Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value-added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.

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Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties

Cited by 39 publications

References 35 publications

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures

Edible films based on native and phosphated 80:20 waxy:normal corn starch

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

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