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Isolation and partial characterization of Mexican taro ( Colocasia esculenta L .) starch
Author(s) -
AgamaAcevedo Edith,
GarciaSuarez Francisco J.,
GutierrezMeraz Felipe,
SanchezRivera Mirna M.,
San Martin Eduardo,
BelloPérez Luis A.
Publication year - 2011
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201000113
Subject(s) - colocasia esculenta , starch , crystallinity , food science , chemistry , amylose , retrogradation (starch) , radius of gyration , botany , polymer , crystallography , organic chemistry , biology
Abstract Taro starch was isolated from Mexican variety and its morphological, physicochemical, and molecular characteristics were evaluated. Yield starch (in dry basis) was 81%, and this starch had low AM content (2.5%). Taro starch granules showed a mixture of shapes with sizes between 1 and 5 µm. Taro starch presented an A‐type XRD pattern with a crystallinity level of 38.26%. Solubility and water retention capacity did not change in the temperature range of 50–70°C and thereafter they increased as temperature increased too. Taro starch showed high peak viscosity due to its high AP content. The peak temperature of gelatinization of taro starch was 80.6°C with an enthalpy value of 10.6 J/g, with low retrogradation rate due to its low AM content. Weight‐average molar mass (Mw) and gyration radius (Rz) of taro starch were 1.21 ± 0.8 × 10 9 g/mol and 424 ± 70 nm, respectively. Taro tuber could be an alternative for starch isolation with functional and physicochemical characteristics for food and non‐food applications.