Physicochemical properties of cassava, potato and jicama starches oxidised with organic acids

Abstract

The oxidising effects of organic (acetic, citric and lactic) acids on the physicochemical properties of starches from cassava, potato and jicama were investigated. Cassava starch oxidised with lactic and citric acids had the highest carbonyl contents (5.43 and 5.84 g kg −1 respectively), while oxidised potato starch had the highest carboxyl contents. Oxidised jicama starch showed the lowest carbonyl and carboxyl contents. Oxidation increased the maximum viscosity of cassava starch (from 426.61 to 670.11 relative viscosity units (RVU)) and jicama starch (from 160.17 to 561.50 RVU) but decreased that of potato starch (from 669.44 to 206.92 RVU). When carbonyl and carboxyl groups were incorporated into jicama starch granules, the resistance of these granules to stirring at constant temperature (holding) increased, as did their final and retrogradation viscosities. However, the behaviour of oxidised cassava and potato starches, as indicated by a Rapid Visco Analyser, was different. The highest values of endotherm enlargement were found for native and oxidised jicama starch, while the lowest values were found for native and oxidised cassava starch. Native and oxidised potato starch had the highest enthalpy values (14.30-18.30 J g −1 ), while jicama starch had the lowest (9.50-11.9 J g −1 ). The high intrinsic viscosity of native potato starch was attributed to B-type starch with a longer-than-average amylopectin chain length and a lower degree of crystallinity. Oxidised granules showed little erosion in the form of grooves; on the contrary, oxidation left the grains with a very smooth surface.

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

“…It is possible to note the carboxyl group content increased with the concentration of NaClO (p<0.05), in accordance with the results of other papers for oxidized potato, corn and rice starches (Kuakpetoon and Wang 2001;2006;Martinez-Bustos et al 2007), regular and waxy corn starches (Wang and Wang 2003) and of banana starch (Sánchez-Rivera et al 2005).…”

Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index

“…Native starch presented onset and peak temperatures of 60.7°C, and 66.6°C, respectively, as well as a gelatinization enthalpy of 13.0 ± 0.2 J/g. These values are higher than those reported by Stevenson et al ( T o = 52 ± 0.9°C, T p = 58.6 ± 1.7°C, Δ H g = 15.1 ± 0.1 J/g) and Martinez‐Bustos et al ( T o = 54.6°C, T p = 61.6°C, Δ H g = 10.2 J/g), but similar to those reported by Martinez‐Bustos et al ( T o = 60.4°C, T p = 66.2°C, Δ H g = 11.0 J/g). These differences can be related to the origin of the raw materials (Queretaro, Guanajuato, and Nayarit), where different jicama varieties are produced, as well as the way of preparing the samples (water content, time to equilibrate the sample before analysis).…”

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

“…Therefore, oxidized starch has become an important raw material in the manufacturing of food, paper, and many other industries. Several oxidants have been used to prepare oxidized starch, including hydrogen peroxide [5], oxygen [6], hypochlorite [7], ozone [8], permanganate [9], and organic acid [10]. However, in the oxidation process of starch, many oxidants have their own drawbacks, such as high pH value, high temperature, long reaction time, using catalyst, and environmental pollution [11][12][13].…”