Morphological and thermal characterization of native starches from Andean crops

Abstract

We have characterized and compared the morphological and thermal properties exhibited by starches from different Andean crops. Starches were extracted from tubers, root, fruits, and other starch containing parts of different plants. Morphological characterization was carried out by means of light optical microscopy. Thermal analysis was performed by DSC. The morphological properties of starch granules as well as the gelatinization parameters vary considerably among plants sources. Feret's diameter of granule starches is related to the part of the plant from which starch is obtained corresponding the largest starch granules (≈42.5 µm) to tuber sources, whereas, smallest granules to root sources (≈8.9 µm). The specific enthalpies of gelatinization were in the range 9–18.7 J/g. An inverse correlation between specific enthalpies and specific surface area (SSA) for starch with water content of 75% indicates that starches with higher SSAs need less energy to complete the gelatinization process than those with lower SSAs. The results show that starches from Andean crops could be used as raw material for the production of new starch‐based thermoplastics.

Immunological properties of Andean starch films are independent of their nanometric roughness and stiffness

“…The ultimate tensile strength (UTS) and the maximum elongation were also assessed by uni-axial tensile tests. Both UTS and maximum elongation displayed very similar ranges Furthermore, the thermal properties of the starches used in the present research are also analogous and have been assessed by our group using differential scanning calorimetry (DSC) and previously reported [19]. We determined that the temperature at which gelatinization takes place for a variety of native starches was in the range 62.5 -65.5 ºC.…”

Esterification and Characterization of Starch From Andean Tubers

“…However, the peak viscosity was higher in olluco (2307 cP) than in oca (1602 cP), which is an important factor for application in the food industry . Starch from diverse food crops from the Andean region was partially characterized; oca, mashua, and olluco starch granules showed an irregular shape with a similar gelatinization temperature range (60–65.3 °C) and gelatinization enthalpy (13.0 J g −1 ); no more information on the morphological, molecular, or structural characteristics were provided . Starch was isolated from wild‐type oca grown in Mexico.…”

Human monocyte response to Andean-native starch nanoparticles

“…The starches used in this study were extracted from the potatoes Solanum tuberosum subsp. Andigena (common name “Negra”) and Solanum goniocalyx (common name Peruanita), as reported in Torres et al . The amylose content of the starches, as measured by a colorimetric procedure , was 25.43% for the S. tuberosum subsp.…”

“…The size of the starch granules extracted from S. tuberosum subsp. Andigena reported by Torres et al was 42.5 μm, whereas, the size of the S. goniocalyx starch granules was 30.5 μm. In contrast, the amylose content measured for both starches was similar (∼25%).…”