Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol

Abstract

In Colombia, there are geographic areas where the potato crop is the principal economic product. The diversity of potato varieties, has resulted in differences in sizes and in chemical and physical compositions. These variables are defined by genetic factors, agricultural practices, and climatic and soil conditions. The physical characteristics of the different potato varieties are directly related to aspects of production and performance, unlike the chemical composition and morphology of starch granules, which define the nutritional quality and industrial use. In this research, an analysis of the physicochemical and morphological properties of native starches from six potato varieties was carried out, forming a pilot study for the selection of promising varieties for ethanol production. For this purpose, the samples were dried to constant weight. The ash, amylose and amylopectin contents showed significant differences between the varieties. Similarly, differences were observed in the shape and size of the granules, variables that influenced the gelatinization temperature and viscosity of the final products. These variations in the physicochemical properties and morphology of the starches may affect the use of starch and in the production of ethanol.

Propiedades Reológicas y Funcionales del Almidón. Procedente de Tres Variedades de Papa Criolla

“…Estos resultados fueron superiores a los reportados por Aristizábal y Sánchez (2007), para el contenido promedio de amilosa en papa común, arroz y yuca con un 20%, 19% y 17% respectivamente. Así mismo estos resultados fueron muy superiores a los reportados por Lizarazo et al (2015) para seis variedades de papa, con valores de amilosa entre 9.34% y 18.64%.…”

“…Entre los procesos industriales que se generan alrededor de este cultivo, se destaca la extracción de almidón, una macromolécula que conforma la reserva de carbohidratos más abundante en plantas, encontrándose principalmente en cereales (40 a 90%), raíces (30 a 70%), tubérculos (65 a 85%), verduras (25 a 50%) y algunos frutos inmaduros como plátanos y mangos, los cuales contienen aproximadamente 70% de almidón en peso seco (Alcázar y Almeida, 2015;Smith, 2001). Los almidones poseen diversas aplicaciones: en la industria alimentaria se utilizan como insumo para impartir textura y consistencia y en el campo no alimentario se utilizan para el refuerzo de telas, como adhesivo y aglutinante, como agente de encolado (pulido, brillo y firmeza) en la industria textil, en pinturas, lacas y barnices, como sustrato de fermentación, entre otros; de igual forma, en la actualidad se realizan investigaciones sobre su uso como sustitutos de grasas en alimentos bajos en calorías, y como componente de materiales termoplásticos y empaques biodegradables (Costas, 2009;Mendoza y Herrera, 2012;Lizarazo et al, 2015).…”

Removal of turbidity from water by using modified starch of achira, Canna edulis Ker Gawl. (Cannaceae)

“…3.1 Gelatinization temperature. The gelatinization temperature (Tp) was found in 74 °C for both starches, being higher than starch of potato with 45-60 °C [7], sweet rice with 64.7 °C and Tapioca with 68.3°C [8] but it was similar or lower with the Tp found for maize flours as well as native corn flour between 70 to 75•C [9], du Waxy maize at 74.2°C and normal rice 76°C. Moreover, the gelatinization temperature was detected at 64.7°C and 48.4°C for starch of rose and white cargamanto bean [10].…”

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

“…The highest crude fiber content was the proportion of 0%:30%:70% while the lowest was 7.5%:22.5%:70%. The potato (0.02%) and banana starch (0.04%) had low fiber content (Lizarazo et al, 2015;Olatunde et al, 2017). In this case, however, modified potato starch had higher fiber content, this might be due to the different varieties of the plant that it had higher fiber content than modified banana starch.…”