Evaluation of cassava starch as raw material according to the characteristics of the granules
DOI:
https://doi.org/10.33448/rsd-v9i12.10879Keywords:
Cassava; Cultivar; Granule; Starch.Abstract
In this study, the physicochemical characteristics of starch extracted from ten different cultivars of cassava roots, from different soils, were investigated. There are significant (p<0.05) variations in the proportion of starch damaged during extraction, even in samples of the same cultivar. Amylose content differs among cultivars and even within the same cultivar harvested in different soils (varying from 20.00 to 24.07%). According to the type of soil the starch samples showed distinct values for the crystallinity index. This indicates the need for the physicochemical characterization of starch samples to be carried out even when they originate from the same cultivar. The results obtained can be used as support tools for improvement of cassava genetics, optimizing the process of selection and maintenance of a genetic bank. The results, coupled with chemometric analyses (PCAs and clusters), allowed to distinguish cultivars according to their physicochemical and functional peculiarities, suggesting their potential to be used by industries and as food.
References
Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology, 35 (2), 215-236. https://doi.org/10.1590/1678-457X.6749
AOAC (2005). Official Methods of Analysis of the AOAC. (18th ed.), Gaithersburg, M.D, USA.
Benevides, D. M. G., Costa, B. J. P., Almeida, H. S. A. de, Melo, E. C. C. de, Macedo, R. C. da S., Lemos, J. F., Leite, R. H. de L., & Soares, K. M. de P. (2020). Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality. Research, Society and Development, 9(8), e275985714. https://doi.org/10.33448/rsd-v9i8.5714
Blagbrough, I. S., Bayoumi, S. A. L., Rowan, M. G., & Beeching, J. R. (2010). Cassava: an appraisal of its phytochemistry and its biotechnological prospects. Phytochemistry, 71(17-18), 1940-1951. http://dx.doi.org/10.1016/j.phytochem.2010.09.001
Chatakanonda, P., Chinachoti, P., Sriroth, K., Piyachomkwan, K., Chotineeranat, S., & Tang, H. (2003). The influence of time and conditions of harvest on the functional behaviour of cassava starch - a proton NMR relaxation study. Carbohydrate Polymers, 53, 233-240. https://10.1016/S0144-8617(03)00047-X
Cheethan, N. W. H., & Tao, L. (1998). Variation in crystalline type with amylose content in maize starch granules: a X-ray powder diffraction study. Carbohydrate Polymers, 36, 277-284.
EMBRAPA – Empresa Brasileira de Pesquisa Agropecuária (1999) Centro Nacional de Pesquisa de Solos. Sistema Brasileiro de Classificação de solos. Embrapa Solos, Rio de Janeiro, RJ, Brazil, p. 412.
Hayakawa, K., Tanaka, K., Nakamura, T., Endo, S., & Hoshino, T. (1997). Quality characteristics of hexaploid wheat (Triticum aestivum L.): properties of starch gelatinization and retrogradation. Cereal Chemistry, 74, 576-580.
Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydrate Polymers, 45, 253-267. https://doi.org/10.1016/S0144-8617(00)00260-5
Hu, P., Fan, X., Lin, L., Wang, J., Zhang, L., & Wei, C. (2018). Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch. Food Science and Technology, 38, 84-90. https://doi.org/10.1590/1678-457x.35016
Karkalas, J., Tester, R. F., & Morrison, W. R. (1992). Properties of damaged starch granules. I. Comparison of a micromethod for the enzymic determination of damaged starch with the standard AACC and Farrand methods. Journal of Cereal Science, 16, 237-251. https://doi.org/10.1016/S0733-5210(09)80087-8
Ladeira, T.; Souza, H. & Pena, R. (2013). Characterization of the roots and starches of three cassava cultivars. International Journal of Agricultural Science Research, 2, 12-20.
Leach, H. W., McCowen, L. D., & Schoch, T. J. (1959). Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry, 36, 534-544.
Liu, Q. Understanding starches and their role in foods. In: Cui SW (ed). Food Carbohydrates: Chemistry, Physical Properties and Applications. Boca Raton: CRC Press. 309-305 p., 2005.
Maieves, H. A., Oliveira, D. C., Frescura, J. R., & Amante, E. R. (2011). Selection of cultivars for minimization of waste and of water consumption in cassava starch production. Industrial Crops and Products, 33, 224–228. https://doi.org/10.1016/j.indcrop.2010.10.017
Mali, S., Grossmann, M. V. E., Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (2006). Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. Journal of Food Engineering, 75, 453-460. https://doi.org/10.1016/j.jfoodeng.2005.04.031.
Marcon, M. J. A., Kurtz, D. J., Raguzzoni, J. C. Delgadillo, I., Maraschin, M., Soldi, V., Reginatto, V., & Amante, E. R. (2009). Expansion properties of sour cassava starch (polvilho azedo): variables related to its practical application in bakery. Starch/Stärke, 61, 716 – 726. https://doi.org/10.1002/star.200900132.
McCready, R. M., & Hassid, W. F. (1943). The separation and quantitative estimation of amilose and amilopectina in potato starch. Journal of American Chemical Society, 65, 1154 -1157.
Megazyme. Starch Damage; Assay Procedure, K-SDAM 02, 2008.
Morrison, W. R., Scott, D. C., & Karkalas, J. (1986). Variation in the composition and physical properties of barley starches. Starch/ Starke, 38, 374-379. https://doi.org/10.1002/star.19860381104.
Qin, Y., Liu, Y., Yong, H., Liu, H., ZHANG, X., & Liu, J. (2019). Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr. International Journal of Biological Macromolecules, 134(1), 80-90. https://doi.org/10.1016/j.ijbiomac.2019.05.029
Sabaté-Rolland, A., Sánchez, T., Buléon, A., Colonna, P., Jaillais, B., Ceballos, H., & Dufour, D. (2012). Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources. Food Hydrocolloids, 27, 161-174. https://doi.org/10.1016/j.foodhyd.2011.07.008
Sandstedt, R. M., & Mattern, P. J. (1960). Damaged starch. Quantitative determination in flour. Cereal Chemistry, 37, 379-390.
Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N., & Hisamatsu, M. (2005). Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers, 60, 529-538. https://doi.org/10.1016/j.carbpol.2005.03.004.
Versino, F., & García, M. A. (2014). Cassava (Manihot esculenta) starch films reinforced with natural fibrous filler. Industrial Crops and Products, 58, 305-314. https://doi.org/10.1016/j.indcrop.2014.04.040
Wang, L. Z., & White, P. J. (1994). Structure and properties of amylose, amylopectin, and intermediate materials of oat starches. Cereal Chemistry, 71, 263-268.
Williams, P. C., Kuzina, F. D., & Hlynka, I. A. (1970). Rapid colorimetric procedure for estimating the amylase content of starch on flours. Cereal Chemistry, 47, 412-420.
Whistler, R. L. E., & Paschal, E. F. (1965). Starch: Chemistry and Technology. Fundamental Aspects. Academic Press, N. Y. and London. 1, 579.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Daiana Cardoso de Oliveira; Helayne Aparecida Maieves; Cláudia Bernardo; Ismael Casagrande Bellettini; Bruna Barreto Remor; Rodolfo Moresco; Edna Regina Amante
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
