Isolation and physicochemical characterisation of starch from cocoyam (Colocasia esculenta) grown in Malawi

Abstract

The physicochemical properties of native Malawian cocoyam starches vary among the different accessions and differ from those of cassava and corn starches.

Structure, properties, and applications of aroid starch

“…Clarity of starch paste (0.5e4%) of C. esculenta was lower than that of cassava starch (Nwokocha et al, 2009), which agreed with another observation (Mweta et al, 2010). The difference in starch paste clarity could be due to the presence of granule remnants after pasting and the re-association of chains in the gel (Craig, Maningat, Seib, & Hoseney, 1989).…”

“…Using HPSECevaporative light scattering detector (ELSD) with pullulans as standards, the number-average molecular weight of amyloses from 7 C. esculenta varieties ranged from 3.0 to 3.5 Â 10 5 , which is lower than that of cassava starch (Mweta, Labuschagne, Bonnet, Swarts, & Saka, 2010). The polydispersity indexes of these amyloses werẽ 1.2, similar to that of cassava (Mweta et al, 2010).…”

“…Using an HPSEC-ELSD system with pullulans as calibration standards for molecular size, the numberaverage molecular weight of amylopectins from 7 C. esculenta varieties ranged from 1.5 to 1.6 Â 10 6 , which is somewhat higher than that of cassava starch (Mweta et al, 2010). The polydispersity indexes of these amylopectins were~1.0, similar to that of cassava (Mweta et al, 2010). Weight-average molar mass of X. sagittifolium amylopectin was 2 Â 10 8 and gyration radius was 183 nm as measured by an HPSEC-MALLS (multi-angle laser-light scattering)-DRI (differential refractometric index) system (Tetchi et al, 2007).…”

“…Using HPSECevaporative light scattering detector (ELSD) with pullulans as standards, the number-average molecular weight of amyloses from 7 C. esculenta varieties ranged from 3.0 to 3.5 Â 10 5 , which is lower than that of cassava starch (Mweta, Labuschagne, Bonnet, Swarts, & Saka, 2010). The polydispersity indexes of these amyloses werẽ 1.2, similar to that of cassava (Mweta et al, 2010). The weightaverage molecular size of amyloses from 3 C. esculenta varieties planted at three different seasons had a degree of polymerization (DP) of 1734e2320, and the size depended on the interactions between planting season and genotype (Lu et al, 2008).…”

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

“…The starch solubility of the buckwheat varieties, maize and potato were ranked in the order of Tartary buckwheat < common buckwheat < maize < potato. The differences between the starch solubility of the different buckwheat varieties, and the maize and potato starches were probably attributed to different their starch granule morphologies, which were affected by the amylose content and granule structures, and their starch granule sizes (Mweta, Labuschagne, Bonnet, Swarts, & Saka, 2010;Uarrota et al, 2013). Fig.…”