Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch

Autores
Gutiérrez, Tomy J.; Pérez, Elevina; Guzmán, Romel; Tapia, María Soledad; Fama, Lucia Mercedes
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cush-cush yam (Dioscorea trifida), is a sub-utilized tropical crop, rich in starch, which grown in tropical areas. The exploitation of its starch has great potential. The objectives of this research was to modify starch isolated from dark-cush-cush yam, which grown in the Venezuelan Amazonian, and commercial cassava starch, by cross-linking, in order to characterize and compare them with their native counterparts. The results showed that differences in the amylose content affected the composition, structure and functional properties of both starches. The degree of substitution (DS) was more significant in the cush-cush starch yam than that of the cassava starch, even if both were within the ranges allowed by the FDA. The granular size of cassava starch was slightly changed by modification. The rheological properties also changed, increasing the viscosity peak, breakdown, consistency and setback. Finally, that modification method conferred great stability to the starches gelatinization.
Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; Venezuela
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Guzmán, Romel. Universidad Central de Venezuela; Venezuela
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina
Materia
NON-CONVENTIONAL STARCHES
CROSS-LINKING
MODIFIED STARCHES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/182561
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starchGutiérrez, Tomy J.Pérez, ElevinaGuzmán, RomelTapia, María SoledadFama, Lucia MercedesNON-CONVENTIONAL STARCHESCROSS-LINKINGMODIFIED STARCHEShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Cush-cush yam (Dioscorea trifida), is a sub-utilized tropical crop, rich in starch, which grown in tropical areas. The exploitation of its starch has great potential. The objectives of this research was to modify starch isolated from dark-cush-cush yam, which grown in the Venezuelan Amazonian, and commercial cassava starch, by cross-linking, in order to characterize and compare them with their native counterparts. The results showed that differences in the amylose content affected the composition, structure and functional properties of both starches. The degree of substitution (DS) was more significant in the cush-cush starch yam than that of the cassava starch, even if both were within the ranges allowed by the FDA. The granular size of cassava starch was slightly changed by modification. The rheological properties also changed, increasing the viscosity peak, breakdown, consistency and setback. Finally, that modification method conferred great stability to the starches gelatinization.Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; VenezuelaFil: Pérez, Elevina. Universidad Central de Venezuela; VenezuelaFil: Guzmán, Romel. Universidad Central de Venezuela; VenezuelaFil: Tapia, María Soledad. Universidad Central de Venezuela; VenezuelaFil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; ArgentinaScience and Education Publishing2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/182561Gutiérrez, Tomy J.; Pérez, Elevina; Guzmán, Romel; Tapia, María Soledad; Fama, Lucia Mercedes; Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 2; 1; 1-2014; 1-52373-34032373-3411CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jpbpc/2/1/1/info:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-2-1-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:58Zoai:ri.conicet.gov.ar:11336/182561instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:46:58.336CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
title Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
spellingShingle Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
Gutiérrez, Tomy J.
NON-CONVENTIONAL STARCHES
CROSS-LINKING
MODIFIED STARCHES
title_short Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
title_full Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
title_fullStr Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
title_full_unstemmed Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
title_sort Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch
dc.creator.none.fl_str_mv Gutiérrez, Tomy J.
Pérez, Elevina
Guzmán, Romel
Tapia, María Soledad
Fama, Lucia Mercedes
author Gutiérrez, Tomy J.
author_facet Gutiérrez, Tomy J.
Pérez, Elevina
Guzmán, Romel
Tapia, María Soledad
Fama, Lucia Mercedes
author_role author
author2 Pérez, Elevina
Guzmán, Romel
Tapia, María Soledad
Fama, Lucia Mercedes
author2_role author
author
author
author
dc.subject.none.fl_str_mv NON-CONVENTIONAL STARCHES
CROSS-LINKING
MODIFIED STARCHES
topic NON-CONVENTIONAL STARCHES
CROSS-LINKING
MODIFIED STARCHES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Cush-cush yam (Dioscorea trifida), is a sub-utilized tropical crop, rich in starch, which grown in tropical areas. The exploitation of its starch has great potential. The objectives of this research was to modify starch isolated from dark-cush-cush yam, which grown in the Venezuelan Amazonian, and commercial cassava starch, by cross-linking, in order to characterize and compare them with their native counterparts. The results showed that differences in the amylose content affected the composition, structure and functional properties of both starches. The degree of substitution (DS) was more significant in the cush-cush starch yam than that of the cassava starch, even if both were within the ranges allowed by the FDA. The granular size of cassava starch was slightly changed by modification. The rheological properties also changed, increasing the viscosity peak, breakdown, consistency and setback. Finally, that modification method conferred great stability to the starches gelatinization.
Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; Venezuela
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
Fil: Guzmán, Romel. Universidad Central de Venezuela; Venezuela
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física; Argentina
description Cush-cush yam (Dioscorea trifida), is a sub-utilized tropical crop, rich in starch, which grown in tropical areas. The exploitation of its starch has great potential. The objectives of this research was to modify starch isolated from dark-cush-cush yam, which grown in the Venezuelan Amazonian, and commercial cassava starch, by cross-linking, in order to characterize and compare them with their native counterparts. The results showed that differences in the amylose content affected the composition, structure and functional properties of both starches. The degree of substitution (DS) was more significant in the cush-cush starch yam than that of the cassava starch, even if both were within the ranges allowed by the FDA. The granular size of cassava starch was slightly changed by modification. The rheological properties also changed, increasing the viscosity peak, breakdown, consistency and setback. Finally, that modification method conferred great stability to the starches gelatinization.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/182561
Gutiérrez, Tomy J.; Pérez, Elevina; Guzmán, Romel; Tapia, María Soledad; Fama, Lucia Mercedes; Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 2; 1; 1-2014; 1-5
2373-3403
2373-3411
CONICET Digital
CONICET
url http://hdl.handle.net/11336/182561
identifier_str_mv Gutiérrez, Tomy J.; Pérez, Elevina; Guzmán, Romel; Tapia, María Soledad; Fama, Lucia Mercedes; Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea trifida) and cassava (Manihot esculenta) starch; Science and Education Publishing; Journal of Polymer and Biopolymer Physics Chemistry; 2; 1; 1-2014; 1-5
2373-3403
2373-3411
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jpbpc/2/1/1/
info:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-2-1-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science and Education Publishing
publisher.none.fl_str_mv Science and Education Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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