Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars

J.A. Sanchez-González; C. Echeverria; L. Lescano; G. Linares; H.L. Arteaga-Miñano; J. Soriano-Colchado; G. Barraza-Jáuregui

doi:10.17268/sci.agropecu.2019.01.07

Autores/as

J.A. Sanchez-González Universidad Nacional de Trujillo http://orcid.org/0000-0002-9264-6268
C. Echeverria Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú.
L. Lescano Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. http://orcid.org/0000-0002-7359-1134
G. Linares Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. http://orcid.org/0000-0003-3889-4831
H.L. Arteaga-Miñano Applied and Computational Physic Laboratory, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga-SP, Brazil. http://orcid.org/0000-0003-1425-3757
J. Soriano-Colchado Escuela de Ingeniería en Industrias Alimentarias, Facultad de Ciencias Agrarias, Universidad Privada Antenor Orrego, Trujillo, Perú.
G. Barraza-Jáuregui Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú. http://orcid.org/0000-0002-0376-2751

DOI:

https://doi.org/10.17268/sci.agropecu.2019.01.07

Palabras clave:

Potatoes starch, amylose content, gelatinization, crystallinity, pasting, viscoelastic.

Resumen

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G’) on the loss module (G’’) during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics.

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Received November 20, 2018.

Accepted February 15, 2019.

Corresponding author: gbarraza@unitru.edu.pe (G. Barraza-Jáuregui).