Physicochemical and Functional Characterization of Potato Starch (Solanum Tuberosum ssp. Andigenum) from the Quebrada De Humahuaca, Argentina

Abstract

The physicochemical properties of starches of 16 Andean potato genotypes from the Quebrada de Humahuaca, Jujuy, are studied and possible applications are evaluated. Moisture, protein, ash, phosphorus, amylose/amylopectin ratio, particle size, swelling power, water absorption index, solubility index, syneresis, turbidity, thermal properties, gelatinization, retrogradation, and their corresponding enthalpies are determined. The analysis of principal components allowed obtaining groups of varieties with similar properties. Four groups of genotypes are obtained: one group is characterized by high gelatinization temperatures, so it can be used for products that require high processing temperatures; the second, with greater swelling power, can be applied in products that require water retention; other can be used in the production of edible film because it has higher amylose content which improves its mechanical properties; the latter is characterized by having a high stability and lower syneresis which indicates it is possible to use in processes that require refrigeration and freezing. The information obtained in this study can be useful for the production of potatoes with differentiated characteristics of their starches and with the possibility to be applied both in food and in non‐food products.

Use of By-Products of Selection Process of Bean (Phaseolus vulgaris L.): Extraction of Protein and Starch

“…The WAI, WSI, and SP measured in the bean are shown in Table 2. The properties of BS are similar to those of Zaragoza bean starch, except the WSI, whose properties exhibit lower values, probably due to its low amylose content (21.81%) [9]; with respect to potato starch, the BS also presents similar values for these properties, although the WSI was close to the lower limit of the range reported by Calliope et al [4]. This is probably due to the higher amylose content of BS (27.9%).…”

“…* Expressed in g/100 g BS; ** Values expressed in g/g BS. Source: Calliope et al[4] and Miranda-Villa et al[9]. NA: not available.…”

Nutrición animal: Texto de formación universitaria

“…El trigo en sus distintas variedades (Xu et al, 2019), las legumbres, como la soya (Glicine max), contiene 3.03% de almidón (Rani & Grewal, 2009); los tubérculos, tales como la papa andina, con 75.9% de almidón en materia seca (Jimenez et al, 2015), donde 19.9% es amilosa y 56.0% es amilopectina (Calliope et al, 2019); las raíces tuberosas, tales como el camote (Ipomoea batatas (L.) Lam), es una fuente de almidón y azúcares tales como sacarosa y maltosa que le confieren el sabor dulce (Lai et al, 2013); y las raíces, tales como la yuca con 82.3% de almidón de la cual 13.6% es amilosa y 68.7% es amilopectina (Dini et al, 2014). Las musáceas, tales como el plátano (Musa paradisiaca), en estado fresco, contiene 68.8% de humedad y 34.3% de almidón en materia seca (Sandhan et al, 2017), con 4.2% de almidón rápidamente digestible, 10.8% de almidón lentamente digestible y 85.1% de almidón resistente o no digestible, siendo este último análogo de la fibra, con características funcionales de utilidad en la nutrición humana (Carlos-Amaya et al, 2011).…”

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

“…It owns a high nutritional value such as the abundance of carbohydrates, protein and dietary fiber (Zhang et al ., 2022). Potato starch (PS) is the major dry matter composition of potato, containing a relatively high amylopectin content (over 80%) and phosphate group (50–120 mg 100 g −1 ) (Navarre et al ., 2009; Calliope et al ., 2020; Zhou et al ., 2021). PS possesses many unique properties of good gelatinisation, rapid increasing viscosity, high water‐holding capacity, easily expanding and mild taste, which is extremely feasible to be applied as the thickening and adhesion in the food industries (Dupuis & Liu, 2019).…”