Physical-chemical characterization of starch from cultivated tubers in Yucatan, Mexico;Caracterización fisicoquímica de almidones de tubércules cultivados en Yucatán, México

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 3, 2008, Pages 718-726

  Hernández Medina, Marilyn ^a   Torruco Uco, Juan Gabriel ^a   Chel Guerrero, Luis ^a   Betancur Ancona, David ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 56049104926     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612008000300031     Document Type: Article

References (46)

1. ANDERSON, R. et al. Gelatinization of corn grifts by roll and extrusion cooking. Cereal Science Today, v. 14, p. 4-12, 1969.
2. BELLO-PÉREZ, L.; TOVAR, J. Memorias del Curso: Actualización en Química y Nutrición del Almidón. Yautepec, Morelos: Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional (CEPROBI-IPN), 2001.
3. BELLO-PÉREZ, L. A. Amilopectina: Caracterización molecular y funcional. Irapuato, Guanajuato, México, 1995. Tesis (Doctorado en Cienclas, Blotecnología de Plantas), Centro de Investigaclón y Estudlos Avanzados del Instltuto Politecnico Nacional - CINVESTAV-IPN.
4. BELLO-PÉREZ, L. A. et al. Isolation and partial caracterization of banana starches. Journal of Agricultural and Food Chemistry, v. 47, n.3, p. 854-857, 1999.
5. BETANCUR-ANCONA, D. Caracterizaciön Molecular, Nutricia y Funcional de Almidones de Phaseolus lunatus y Mucunapruriens. México, 2001. Tesis (Doctorado en Ciencias, Alimentos), Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biolegicas.
6. BETANCUR-ANCONA, D. et al. Physicochemical and functional characterization of baby lima bean (Phaseolus lunatus) starch. Starch/Stärke, v. 53, n. 5, p. 219-226, 2001.
7. BETANCUR-ANCONA, D.; GALLEGOS-TINTORÉ, S.; CHELGUERRERO, L. Wet-fractionation of Phaseolus lunatus seeds: partial characterization of starch and protein. Journal of the Science and Food Agriculture, v. 84, n. 10, p. 1193-1201, 2004.
8. BILIADERIS, C. G. Structures and paste transitions of starch in food systems. Food Technolology, v. 46, n. 6, p. 98-109, 1992.
9. CHARLES, A. L. et al. Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. Journal of Agricultural and Food Chemistry, v. 53, n. 7, p. 2717-2725, 2005.
10. CHENG, Y.; TSAI, M.; TSENG, K. Effect of amylose content on the rheological property of rice starch. Cereal Chemistry, v. 73, n. 4, p. 415-420, 1996.
11. CIAT - Centro Internacional de Agricultura Tropical. Métodos para Agregar Valor a Raices y Tubércules Alimenticios. Manual para el desarrollo de Productos, v. 3, p. 7-12. Colombia, 1997.
12. CZUCHAJOWSKA, Z. et al. Structure and functionality of barley starches. Cereal Chemistry, v. 75, n. 5, p. 747-754, 1998.
13. EERLINGEN, R. C.; DELCOUR, J. A. Formation, analysis, structure and properties of type III enzyme resistant starch. Journal of Cereal Science, v. 22, n. 2, p. 129-138, 1995.
14. ELIASSON, A. C.; RYANG, H. K. Changes in rheological properties of hydroxipropyl potato starch paste during freeze-thaw treatments. Journal of Texture Studies, v. 23, n. 3, p. 279-296, 1992.
15. FAOSTAT. Food and Agriculture Organization of the United Nations. FAO Database. Roma, Italy, 2001.
16. FORSYTH, L. J. et al. Characterization of starch from tubers of yam bean (Pachyrhizus ahipu). Journal of Agricultural and Food Chemistry, v. 50, n. 2, p. 361-367, 2002.
17. GUAN, J.; HANNA, A. M. Extruding foams from corn starch acetate and native corn starch. Biomacromolecules, v. 5, p. 2329-2339, 2004.
18. GUJSKA, E.; REINHARD, W. D.; Y KHAN, K. Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches. Journal of Food Seiencie, v. 59, n. 3, p. 634-636, 1994.
19. HOOVER, R.; SENANAYAKE, S. Composition and physicochemical properties of oat starches. Food Research International, Canadá, v. 28, n. 1, p. 15-26, 1995.
20. HOOVER, R.; VASANTHAM, T. Effect of defatting on starch structure and physicochemical properties. Food Chemistry, v. 45, n. 5, p. 337-347, 1992.
21. HORWITZ, W. (Ed.). Official Methods of Analysis. 17 ed. Washington, DC: AOAC, 1997.
22. KNUTZON, C. A.; GROVE, M. J. Rapid method for estimation of amylose in maize starches. Cereal Chemistry, v. 71, n. 5, p. 469, 1994.
23. LII, C.; SHAO, Y.; TSENG, K. Gelations mechanism and rheological of rice starch. Cereal Chemistry, v. 72, n. 4, p. 393-400, 1995.
24. MAC MASTERS, M. M. Microscopic techniques for determining starch granule properties. Whistler, L. R.; Smith, J. R.; BeMiller, N. J. (Ed.). In: Methods in Carbohydrate Chemistry. London: Academic Press, 1964. p. 233-240.
25. MATOS, M. E.; PÉREZ, E. Preparación y caracterizació n fisicoquímica y reologica de almidones de yuca modificados quimicamente por fosfatación, acetilación y doble derivación. In: Memorias de la conferencia internacional almidón propiedades fisicoquimicas, funcionales, nutricionales y usos. Quito, Ecuador: Escuela Politécnica Nacional, 1996.
26. MONTGOMERY, C. D. Diseño y Análisis de Experimentos. 2 ed. México: Editorial Limusa S. A. de C. V., 2004. p. 21-125.
27. MOORTHY, S. Physicochemical and functional properties of tropical tuber starches. Starch/Stärke, v. 54, p. 559-592, 2002.
28. MORRISON, W. R.; LAIGNELET, B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other Starches. Journal of Cereal Science, v. 1, p. 19-35, 1983.
29. NOVELO, C. L.; BETANCUR, A. D. Chemical and functional properties of Phaseolus lunatus and Manihot esculenta starch blends. Starch/Stärke, v. 57, n. 9, p. 431-441, 2005.
30. OSUNDAHUNSI, F. O.; FAGBEMI, T.N.; KESSELMAN, E.; SHIMONIE. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, v. 51, n. 8, p. 2232-2236, 2003.
31. PÉREZ, E. E.; BREENE, W. M.; BAHNASSEY, Y. A. Variation in the gelatinization profiles of cassava, sago and Arrowroot native starches as measured with different thermal and mechanical methods. Starch/Stä rke, v. 50, n. 2-3, p, 70-72, 1998.
32. RUALES, J.; NAIR, B. Properties of starch and dietary fiber in raw and processed quinoa (Chenopodium quinoa, Wild) seeds. Plants Foods for Human Nutrition, v. 45, n. 3, p. 223-246, 1994.
33. SATHE, S. K.; SALUNKHE, D. K. Isolation, partial characterization and modification of the Great North bean (Phaseolus vulgaris) starch. Journal of Food Science, v. 46, n. 4, p. 617-621, 1981.
34. SCHOCH, J. T. Swelling power and solubility of granular starches. In: Whistler, L. R.; Smith, J. R.; BeMiller, N. J. (Eds.). Methods in Carbohydrate Chemistry. London: Academic Press, 1964. p. 106-113.
35. SONI, P.; SHARMA, H.; SRIVASTA, H.; GHARIA, M. Physicochemical properties of Canna edulis starch: comparison with maize starch. VCH Verlagsgesellschaf mbh. D-6940, 4-8. Germany: [s.n], 1990.
36. SOSA, M. O. Caracterizacien fisicoquimica y funcional del almidón de dos variedades cubanas de Manihot esculenta Crantz. Mérida, Yucatán, México, 2003. Tesis - (Licenciatura en Quimica Industrial), Facultad de Quimica, Universidad Autönoma de Yucatan.
37. SWINKELS, J. J. M. Sources of starch, Its Chemistry and Physic. In: Starch Conversion Technology. New York: Marcel Dekker, 1985. p. 15-46.
38. SZCZODRAK, J.; POMERANZ, Y. Starch-lipid interactions and formation of resistant starch in high-amylose barley. Cereal Chemistry, v. 69, n. 3, p. 626-632, 1992.
39. THOMAS, H. D.; ATWELL, W. A. Starches. Practical guides for the food industry. American Association of Cereal Chemist. St. Paul Minnesota, USA: Egan Press, 1999. p. 1-87.
40. WANG, L. Z.; WHITE, P. J. Structure and physicochemical properties of starches from oats with different lipid content. Cereal Chemistry, v. 71, n. 5, p. 443-450, 1994a.
41. WANG, L. Z.; WHITE, P. J. Structure and properties of amylose, amylopectin and Intermediate materials of oat starches. Cereal Chemistry, v. 71, n. 5, p. 263-268, 1994b.
42. WIESENBORN, D. et al. Potato starch paste behavior as related to some physical/chemical properties. Journal of Food Science, v. 59, n. 3, p. 644-648, 1994.
43. ZAJAC, P. Almidón de maíz, obtención y utilización. Cuba: [s.n], 1989. Editorial Cientifico, Técnica, p. 92-113.
44. ZHAO, J.; WISTLER, R. L. Spherical aggregates of starch granules as flavor carriers. Food Technology, v. 48, n. 7, p. 104-105, 1994.
45. ZHOU, M. et al. Structure and pasting properties of oat starch. Cereal Chemistry, v. 75, n. 3, p. 273-281, 1998.
46. ZOBEL, H. F. Molecules to granules: A comprehensive starch review. Starch/Stärke, v. 40, n. 2, p. 41-50, 1988.