Physicochemical properties of starch of four varieties of native potatoes
The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of t...
| Autores: | , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Brasil |
| Institución: | Universidade Estadual Paulista (UNESP) |
| Repositorio: | Repositório Institucional da UNESP |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.unesp.br:11449/304531 |
| Acceso en línea: | http://dx.doi.org/10.1016/j.heliyon.2024.e35809 https://hdl.handle.net/11449/304531 |
| Access Level: | acceso abierto |
| Palabra clave: | Amylose/amylopectin ratio Color Crystallization Functional groups Gelatinization Morphology analysis Swelling power |
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Physicochemical properties of starch of four varieties of native potatoesAmylose/amylopectin ratioColorCrystallizationFunctional groupsGelatinizationMorphology analysisSwelling powerThe limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of these varieties Aq'hu Pukucho, Yurakk Kkachun Wakkachi, Yurac Anca, and Huarmi Mallco, as a potential source of be used in industries such as food, pharmaceutical and, bioplastics. The percentage yield in wet extraction ranged between 14.53 and 20.26 %. The luminosity L* and whiteness index (WI) values were observed in ranges of 90.75–92.71 and 90.05–91.50, respectively. The Finding revealed various techno-functional properties, since the level of amylose varied between 36.29 and 43.97 %, an average zeta potential of −22 mV, and a maximum viscosity between 19,450–14,583 cP. The starches showed consistent thermal behavior since the TGA curves showed three stages with gelatinization temperatures that ranged between 54.9 and 59.75 °C, an enthalpy of 3.60–6.62 J/g, and various shapes of particles such as circular, elliptical, and oval. In conclusion, the relationships between variables such as water absorption index, swelling power, viscosity, crystallinity, enthalpy, and gelatinization temperature reveal different characteristics of each type of starch, which can influence its use.Agroindustrial Engineering National University of San Antonio Abad of CuscoAgroindustrial Engineering José María Arguedas National University, AndahuaylasDepartment of Food Engineering and Technology São Paulo State University–UNESP, Campus of São José Do Rio PretoDepartment of Food Engineering and Technology São Paulo State University–UNESP, Campus of São José Do Rio PretoNational University of San Antonio Abad of CuscoJosé María Arguedas National UniversityUniversidade Estadual Paulista (UNESP)2025-04-29T19:35:12Z2024-08-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.heliyon.2024.e35809Heliyon, v. 10, n. 16, 2024.2405-8440https://hdl.handle.net/11449/30453110.1016/j.heliyon.2024.e358092-s2.0-85200636167Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengHeliyoninfo:eu-repo/semantics/openAccessMojo-Quisani, AntonietaLicona-Pacco, KatiuskaChoque-Quispe, DavidCalla-Florez, MiriamLigarda-Samanez, Carlos A.Mamani-Condori, RaúlFlorez-Huaracha, KarinHuamaní-Melendez, Víctor J. [UNESP]2025-04-30T13:52:37Zoai:repositorio.unesp.br:11449/304531Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462025-04-30T13:52:37Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
| dc.title.none.fl_str_mv |
Physicochemical properties of starch of four varieties of native potatoes |
| title |
Physicochemical properties of starch of four varieties of native potatoes |
| spellingShingle |
Physicochemical properties of starch of four varieties of native potatoes Mojo-Quisani, Antonieta Amylose/amylopectin ratio Color Crystallization Functional groups Gelatinization Morphology analysis Swelling power |
| title_short |
Physicochemical properties of starch of four varieties of native potatoes |
| title_full |
Physicochemical properties of starch of four varieties of native potatoes |
| title_fullStr |
Physicochemical properties of starch of four varieties of native potatoes |
| title_full_unstemmed |
Physicochemical properties of starch of four varieties of native potatoes |
| title_sort |
Physicochemical properties of starch of four varieties of native potatoes |
| dc.creator.none.fl_str_mv |
Mojo-Quisani, Antonieta Licona-Pacco, Katiuska Choque-Quispe, David Calla-Florez, Miriam Ligarda-Samanez, Carlos A. Mamani-Condori, Raúl Florez-Huaracha, Karin Huamaní-Melendez, Víctor J. [UNESP] |
| author |
Mojo-Quisani, Antonieta |
| author_facet |
Mojo-Quisani, Antonieta Licona-Pacco, Katiuska Choque-Quispe, David Calla-Florez, Miriam Ligarda-Samanez, Carlos A. Mamani-Condori, Raúl Florez-Huaracha, Karin Huamaní-Melendez, Víctor J. [UNESP] |
| author_role |
author |
| author2 |
Licona-Pacco, Katiuska Choque-Quispe, David Calla-Florez, Miriam Ligarda-Samanez, Carlos A. Mamani-Condori, Raúl Florez-Huaracha, Karin Huamaní-Melendez, Víctor J. [UNESP] |
| author2_role |
author author author author author author author |
| dc.contributor.none.fl_str_mv |
National University of San Antonio Abad of Cusco José María Arguedas National University Universidade Estadual Paulista (UNESP) |
| dc.subject.por.fl_str_mv |
Amylose/amylopectin ratio Color Crystallization Functional groups Gelatinization Morphology analysis Swelling power |
| topic |
Amylose/amylopectin ratio Color Crystallization Functional groups Gelatinization Morphology analysis Swelling power |
| description |
The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of these varieties Aq'hu Pukucho, Yurakk Kkachun Wakkachi, Yurac Anca, and Huarmi Mallco, as a potential source of be used in industries such as food, pharmaceutical and, bioplastics. The percentage yield in wet extraction ranged between 14.53 and 20.26 %. The luminosity L* and whiteness index (WI) values were observed in ranges of 90.75–92.71 and 90.05–91.50, respectively. The Finding revealed various techno-functional properties, since the level of amylose varied between 36.29 and 43.97 %, an average zeta potential of −22 mV, and a maximum viscosity between 19,450–14,583 cP. The starches showed consistent thermal behavior since the TGA curves showed three stages with gelatinization temperatures that ranged between 54.9 and 59.75 °C, an enthalpy of 3.60–6.62 J/g, and various shapes of particles such as circular, elliptical, and oval. In conclusion, the relationships between variables such as water absorption index, swelling power, viscosity, crystallinity, enthalpy, and gelatinization temperature reveal different characteristics of each type of starch, which can influence its use. |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024-08-30 2025-04-29T19:35:12Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.heliyon.2024.e35809 Heliyon, v. 10, n. 16, 2024. 2405-8440 https://hdl.handle.net/11449/304531 10.1016/j.heliyon.2024.e35809 2-s2.0-85200636167 |
| url |
http://dx.doi.org/10.1016/j.heliyon.2024.e35809 https://hdl.handle.net/11449/304531 |
| identifier_str_mv |
Heliyon, v. 10, n. 16, 2024. 2405-8440 10.1016/j.heliyon.2024.e35809 2-s2.0-85200636167 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Heliyon |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
| instname_str |
Universidade Estadual Paulista (UNESP) |
| instacron_str |
UNESP |
| institution |
UNESP |
| reponame_str |
Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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repositoriounesp@unesp.br |
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1853671541185708032 |
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15,198674 |