Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber and its comparison with potato and maize starches

Jiménez‐Hernández, Javier; Salazar-Montoya, Juan Alfredo; Ramos-Ramírez, Emma Gloria

doi:10.1016/j.carbpol.2006.07.035

Cited by 52 publications

(50 citation statements)

References 20 publications

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“…When the temperature decreased the viscosity of both native starches increased, which resulted from network formation between amylose and amylopectin while it retained an amount of water [38,39] and gave the characteristic of a gel. This increase was minor in the acetylated samples except for the ABS with the highest concentration of catalyst, because a plateau after the holding step was reached.…”

Section: Pasting Characteristicsmentioning

confidence: 99%

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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Banana and maize starches were acetylated with acetic anhydride in the presence of different levels of catalytic agent (iodine) using microwave heating. Degree substitution, he Fourier transforms infrared (FT-IR) spectra, the morphological properties, the gelatinization and retrogradation characteristics, the pasting property and X-ray diffraction pattern were evaluated. The FT-IR study showed that acetylation was produced in both starches, a strong absorption band at 1740 cm À1 , and this signal rose when the concentration of iodine increased; this pattern was corroborated with degree substitution of both starches. SEM revealed more exo-corrosion and fusion in acetylated maize starch granules. Acetylated banana starch had higher crystallinity level than maize starch, and the crystallinity level decreased when the catalyst concentration increased. Similar pattern was show for the average temperature and enthalpy of gelatinization. In general, the acetylation retards the starch retrogradation, but at longer storage time this effect was minimized. Difference in the retrogradation level was found between both starches. Using microwave heating and different iodine concentrations as catalyst is possible produce acetylation of starch with specific physicochemical characteristics.

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Section: Pasting Characteristicsmentioning

confidence: 99%

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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show abstract

“…Several strategies have been investigated to minimize or even overcome these drawbacks. These strategies involve the use of non-conventional starch sources [5][6][7], chemical modification [8][9][10], mixing with synthetic and polyester polymers [9][10][11], and the use of different nanoparticles such as cellulose nanocrystals mixed with starch [9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

et al. 2014

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In this study, cellulose (C) and cellulose nanocrystals (CN) were blended with chayotextle starch to prepare films for the casting method. The films were stored at different temperatures and relative humidity (RH), and were analyzed by mechanical tests, X-ray diffraction, thermogravimetric analysis and biodegradation rate. The results of the mechanical characterization showed the highest values in the films with CN. In general, both type of films (with C and CN) presented an increase in the mechanical properties when the RH and temperature increased. The X-ray diffraction pattern of the films did not show any appreciable change from the effect of RH and temperature during storage. The thermogravimetric test showed that the RH and temperature of the storage did not affect the loss mass rate. The biodegradation of the films with C and CN was higher by temperature than RH, but at the longest storage times (up to 20 days) no change was observed by storage condition.

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“…Alpha (0,050-0,250 kg) (Jime´nez-Herna´ndez et al, 2007). La porcio´n comestible determinada (920 g/kg) fue superior a lo reportado (Pe´rez et al, 1997;Jime´nez-Herna´ndez et al, 2007) para tube´rculos como el de zulu salvaje (Maranta sp) del sur de Ame´rica (860 g/kg) y chayote (Sechium edule), que presenta un 880 g/kg de porcio´n comestible.…”

Section: Resultados Y Discusio´nunclassified

“…cosechados en Venezuela (Pe´rez et al, 2005), lo cual puede ser debido a diferencias de condiciones de suelo y clima´ticas de crecimiento de los tube´rculos, ası´como al me´todo de extraccio´n. Asimismo, los valores obtenidos son menores a los reportados (Jime´nez-Herna´ndez et al, 2007) para almido´n de maı´z (5 y 6,8 g/kg, respectivamente), el cual es de uso comercial. Lo anterior es Tabla 1.…”

Section: Resultados Y Discusio´nunclassified

“…La concentracio´n de amilosa y amilopectina encontrada se ubica dentro de los valores (166,5-308,5 g/kg y 691,5-833,5 g/kg) reportados por Aboubakar et al (2007) para tube´rculos de malanga cosechados en Cameru´n. Asimismo, comparando el contenido de amilopectina encontrado con lo reportado para otras fuentes, el valor es similar al almido´n de papa (741 g/kg) y mayor que el almido´n de maı´z (707 g/kg), almidones que son utilizados comercialmente (Jime´nez-Herna´ndez et al, 2007). Se ha descrito que el contenido de amilosa influye en la susceptibilidad de hidro´lisis enzima´tica del gra´nulo de almido´n siendo mayor en gra´nulos con bajo contenido de amilosa, debido a que despue´s de su gelatinizacio´n la amilosa es la responsable de la formacio´n del gel, el cual forma una estructura que puede actuar como barrera fı´sica para la hidro´lisis con la enzima (Rocha et al, 2005).…”

Section: Resultados Y Discusio´nunclassified

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Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

Antonio-Estrada

Bello‐Pérez

Martínez‐Sánchez

et al. 2009

CyTA - Journal of Food

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Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber and its comparison with potato and maize starches

Cited by 52 publications

References 20 publications

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

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