Physicochemical and structural properties of starch from five Andean crops grown in Bolivia

Fuentes, Catalina; Perez-Rea, Daysi; Bergenståhl, Björn; Carballo, Sergio; Sjöö, Malin; Nilsson, Lars

doi:10.1016/j.ijbiomac.2018.12.120

Cited by 59 publications

(25 citation statements)

References 39 publications

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“…The gelatinization enthalpy (ΔHg) found for kañiwa starch was slightly higher than that reported by Fuentes et al. (2019), who found 7.1 J/g, while the kañiwa flour gelatinization enthalpy (4.23 J/g) was slightly higher than the reported 3.5 J/g (Salas‐Valero et al., 2015). A lower value of ΔHg in kañiwa flour is explained by the formation of exothermic complexes (starch‐lipid) that occur at the same time as endothermic gelatinization (Eliasson, 1994).…”

Section: Resultscontrasting

confidence: 58%

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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Background and objectives Kañiwa is a little‐known Andean native grain with excellent nutritional value. It contains no gluten and, therefore, has potential as a raw material for gluten‐free products. The aim of this study was to evaluate techno‐functional, thermo‐mechanical, and physicochemical properties of two kañiwa varieties (Cupi and Illpa Inia), in order to assess their potential as ingredients in gluten‐free bakery products. Findings The Illpa Inia variety presented superior thermo‐mechanical properties, such as greater mechanical resistance and stability, as well as less protein weakening and starch retrogradation, which were related to the quantity of its proteins, fiber content, and strong associations between lipid and starch. Conclusion Similarities in starch characteristics and differences in fiber, fat, and protein quality and quantity between kañiwa varieties were found. This resulted in higher resistance to withstand mechanical and thermal stress for the Illpa Inia variety. The small size of the starch granules in kañiwa contributed to further improvement in its resistance against mechanical and thermal stress. This variety of kañiwa represents a promising ingredient for the food industry. Significance and Novelty The physicochemical, techno‐functional, and thermo‐mechanical characterization of flours of two Peruvian kañiwa varieties provided new information on the suitability of kañiwa for use in gluten‐free baking. Kañiwa is an interesting and novel ingredient to be used in gluten‐free products, enhancing the nutritional value of these products.

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Section: Resultscontrasting

confidence: 58%

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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“…Many root and tuber starches, such as potato and edible canna ( Canna edulis L.) and starches from the bulbs of the orchid Phajus grandifolius , have large size-distributions of granules with sizes up to 100 μm or more [ 49 , 50 ], whereas in some cereals (e.g., rice) and pseudo-cereals (e.g., amaranth ( Amaranthus sp.)) the size-distribution is in the order of 0.1-7 μm [ 51 , 52 ]. In other cereals, such as maize ( Zea mays L.), the average size of the granules is intermediate around 10–20 μm [ 53 , 54 ].…”

Section: Architecture Of Starch Granulesmentioning

confidence: 99%

A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model

Tetlow

Bertoft²

2020

IJMS

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Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.

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“…Besides the amylose and amylopectin contents, differences in the pasting properties may be attributed to the lipid content and the distribution of the amylopectin branches (in canna starch, it should be remembered that amylopectin branches are longer than those present in cassava and bean starches), as long chains of amylopectin interact more easily with amylose, generating starch gels with more viscosity (Fuentes et al 2019). In general, functional starch characteristics are determined not only by the whole granule properties, but also by its amylose and amylopectin components (Dhital et al 2019).…”

Section: Resultsmentioning

confidence: 99%

Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker

Longas

Díaz

2020

Pesqui. Agropecu. Trop.

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ABSTRACT Canna edulis, also known as achira or sagu, is widely grown in South America because its rhizomes are a major source of starch for food and agroindustry. This study aimed to assess the accumulation rate and physicochemical changes of starch from four canna cultivars (Verde, Nativa, Maituna and Morada), grown under a traditional system, in the southwest region of Colombia. The rhizomes were harvested after planting (between five and nine months) to extract and characterize the starch. It was found that the starch yield (% wb) was related to the plant development age, reaching a maximum at eight months for all cultivars (12.78 ± 0.19 % - Verde; 12.46 ± 0.18 % - Maituna; 12.17 ± 0.19 % - Nativa; 11.10 ± 0.18 % - Morada). The average chemical composition (% wb) of the native starch throughout the rhizome development, for all cultivars, was: 86.68 % of starch, 1.12 % of protein, 0.43 % of dietary fiber, 0.14 % of ash and 11.57 % of moisture. At the optimum harvest age, the minimum and maximum amylose contents were 45.63 % (Maituna) and 54.47 % (Verde). The starch granule size among the cultivars showed a normal distribution, with a range of 40 µm to 80 µm and mean of 59.9 µm. The pasting curves per cultivar showed that the starch generated very high viscosity gels, unstable to the heating-cooling cycles, and high retrogradation.

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Physicochemical and structural properties of starch from five Andean crops grown in Bolivia

Cited by 59 publications

References 39 publications

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model

Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker

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