Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches

Freitas, Rilton Alves de; Paula, Regina C.M. de; Feitosa, Judith P.A.; Rocha, Sérgio Paulo Dejato da; Sierakowski, Maria Rita

doi:10.1016/s0144-8617(03)00142-5

Cited by 118 publications

(75 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Yam starch has higher amylose content than waxy and normal cornstarch and also contains amylopectin with fewer branch points (Freitas, Paula, Feitosa, Rocha, & Sierakowski, 2004;Mali et al, 2002). It resulted in a gel with solid-like behavior.…”

Section: Interaction Between Xg and Starchesmentioning

confidence: 99%

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Freitas

Woehl

Kaminski

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

(2015) Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches, CyTA -Journal of Food, 13:2, 235-242, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Starches' rheological properties can be improved in association with other hydrocolloids in order to expand their industrial applications. Xyloglucan (XG) was mixed with starches and heated until complete starch gelatinization. Using the rheological tan delta (G"/G') measurement and iodine-XG competition assay, an ideal proportion of 5:1 for interaction between high-amylose cornstarch and the XG was determined. The starch-amylose synergism was found to be related to the amount of amylose. For yam and high-amylose cornstarch, the G"/G' declined from 0.075 to 0.073 (p < 0.05) and from 0.138 to 0.101 (p > 0.05), respectively, for the starch and hydrocolloid-starch mixture. For amylopectin-rich samples, cassava, normal, and waxy cornstarches, where the reaction is antagonistic, the G"/G increased from 0.390 to 0.865 (p < 0.05), 0.100 to 0.210 (p > 0.05), and 0.446 to 6.740 (p < 0.05), respectively, for starch and hydrocolloid-starch mixture. These synergistic interactions can be used by industries to manufacture products with the desired rheological properties.Keywords: starch; hydrocolloids; xyloglucan; rheology Las propriedades reológicas del almidón se pueden mejorar mediante modificaciones químicas o asociación con otros hidrocoloides con el fin de ampliar sus aplicaciones industriales. Xiloglucano (XG) se mezcló y se caliento hasta la gelatinización completa del almidón con almidones. Uso de la tangente delta reológico (G "/G') y el ensayo de competición de yodo -XG, se determinó una proporción ideal de 5:1 para la interacción entre el alto contenido de amilosa del almidón de maíz y la mezcla de hidrocoloides. El sinergismo se encontró estar relacionada con la cantidad de amilosa en el almidón. Para ñame y almidón de maíz de alta amilosa, el G"/G' disminuyó 0,075-0,073 (p < 0,05), y desde 0,138 hasta 0,101 (p > 0,05), respectivamente, para la mezcla de almidón y almidón -hidrocoloide. Para muestras ricas de amilopectina, mandioca, almidones normales y de maíz cerosos, en donde la reacción es antagónico, el G"/G' aumentaron 0,390-0,865 (p < 0,05), 0,100 a 0,210 (p > 0,05) y desde 0,446 hasta 6,740 (p < 0,05), respectivamente, para el almidón y la mezcla de hidrocoloidealmidón. Estas interacciones sinérgicas pueden ser utilizados por las industrias para la fabricación de productos con las propiedades reológicas deseadas.

show abstract

Section: Interaction Between Xg and Starchesmentioning

confidence: 99%

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Freitas

Woehl

Kaminski

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Dioscorea starch granules have been shown to vary in shape from spherical, oval to polygonal shape depending on the species with granule size ranging from 2 to 50 mm [11]. The XRD pattern of the granules also vary from the B to C-type diffraction pattern depending on the Dioscorea specie [12,13]. Dioscorea starch consists of 18 to 30% AM and the gelatinization temperature ranged from 70 to 928C.…”

Section: Yamsmentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

100

View full text Add to dashboard Cite

Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

show abstract

“…The starch physicochemical characteristic was influenced by several factors such as the type (source) of starch [5], amylose and amylopectin ratio, and starch gelatinization [6]. Starch from different cultivars showed amylose content, gelatinization, granule morphology and starch crystallization different from each other [5], [6].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

View full text Add to dashboard Cite

Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches

Cited by 118 publications

References 16 publications

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Potentials of tropical starches as pharmaceutical excipients: A review

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Contact Info

Product

Resources

About