Characterization of starch from two ecotypes of andean achira roots (Canna edulis)

Fausto H. Cisneros, Roberto Zevillanos, Luis Cisneros-Zevallos

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

22 Citas (Scopus)

Resumen

Starches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (∼45-52 μm major axis and ∼33-34 μm minor axis) and relatively high amylose content (∼33-39%). The San Gabán achira ecotype formed highconsistency gels upon cooling, both in RVA study (5% starch) and in texture analysis (8% starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown. © 2009 American Chemical Society.
Idioma originalInglés estadounidense
Páginas (desde-hasta)7363-7368
Número de páginas6
PublicaciónJournal of Agricultural and Food Chemistry
DOI
EstadoPublicada - 23 sep 2009

Huella dactilar

Canna indica
Ecotype
ecotypes
Starch
starch
viscometry
amylose
Amylose
Gels
Viscosity measurement
texture
gels
autoclaving
potato starch
starch gels
Textures
corn starch
starch granules
shears
granules

Citar esto

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abstract = "Starches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (∼45-52 μm major axis and ∼33-34 μm minor axis) and relatively high amylose content (∼33-39{\%}). The San Gab{\'a}n achira ecotype formed highconsistency gels upon cooling, both in RVA study (5{\%} starch) and in texture analysis (8{\%} starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown. {\circledC} 2009 American Chemical Society.",
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Characterization of starch from two ecotypes of andean achira roots (Canna edulis). / Cisneros, Fausto H.; Zevillanos, Roberto; Cisneros-Zevallos, Luis.

En: Journal of Agricultural and Food Chemistry, 23.09.2009, p. 7363-7368.

Resultado de la investigación: Contribución a una revistaArtículoInvestigaciónrevisión exhaustiva

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N2 - Starches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (∼45-52 μm major axis and ∼33-34 μm minor axis) and relatively high amylose content (∼33-39%). The San Gabán achira ecotype formed highconsistency gels upon cooling, both in RVA study (5% starch) and in texture analysis (8% starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown. © 2009 American Chemical Society.

AB - Starches from two ecotypes of achira roots (Canna edulis Ker-Gawler) were characterized and compared to commercial potato and corn starches. This included scanning electron microscopy (SEM) of starch granules and amylose content determination of starch. Starch solutions or gels were tested by rotational viscometry, Rapid Visco Analyzer (RVA), and texture analysis. Some starch samples were subjected to various treatments: pH reduction, autoclaving at high temperature, and high shear before testing by rotational viscometry. Achira starch showed some unusual properties, such as very large oblong granules (∼45-52 μm major axis and ∼33-34 μm minor axis) and relatively high amylose content (∼33-39%). The San Gabán achira ecotype formed highconsistency gels upon cooling, both in RVA study (5% starch) and in texture analysis (8% starch), compared to other starch gels and also exhibited higher thermal resistance to viscosity breakdown. © 2009 American Chemical Society.

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