Open AccessEvaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation
Author(s) -
Elevina Pérez,
Olivier Gibert,
Agnès RollandSabaté,
Xiomara Segovia,
Teresa Sánchez,
Max Reynes,
Dominique Dufour
Publication year - 2011
Publication title -
international journal of carbohydrate chemistry
Language(s) - English
Resource type - Journals
eISSN - 1687-935X
pISSN - 1687-9341
DOI - 10.1155/2011/165638
Subject(s) - amylose , dioscorea , crystallinity , starch , food science , chemistry , swelling , ingredient , solubility , botany , materials science , organic chemistry , biology , composite material , medicine , alternative medicine , pathology , crystallography
Few natural waxy starches are offered to the industry demand. Therefore, themorphological, physical, and chemical characteristics of "Mapuey" waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. ("Mapuey") landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2?C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90?C, solubility and swelling power varied from2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037 cP. This natural waxy yam resource is a promising ingredient for food industry. (Résumé d'auteur
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