| Full text | |
| Author(s): |
Castanha, Nanci
[1]
;
Villar, James
[2]
;
da Matta Junior, Manoel Divino
[1]
;
Prudente dos Anjos, Carlota Boralli
[1]
;
Duarte Augusto, Pedro Esteves
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] UNALM, Fac Ind Alimentarias, Dept Ingn Alimentos & Prod Agr, Lima - Peru
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | International Journal of Biological Macromolecules; v. 117, p. 1029-1038, OCT 1 2018. |
| Web of Science Citations: | 3 |
| Abstract | |
Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure and properties. The starches presented round or polygonal shapes, with a mean diameter of similar to 20 pm and B-type granules. They were rich in amylopectin molecules with long chain lengths (with the ability to complex iodine) and some with intermediate sizes (indicating a defective crystalline structure). The starches presented low gelatinization temperature, enthalpy of gelatinization and tendency to retrogradation and high peak apparent viscosity and swelling capacity, even at moderate temperatures (60 degrees C), characteristics of high interest for industrial purposes. Besides, the starches presented a smooth and elastic gel and a high paste clarity. Overall, the arracacha roots presented attractive properties and can be used as an alternative botanical source for starch extraction. (C) 2018 Elsevier B.V. All rights reserved. (AU) | |
| FAPESP's process: | 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties |
| Grantee: | Pedro Esteves Duarte Augusto |
| Support Opportunities: | Regular Research Grants |