Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the venezuelan amazon

Perez Elevina, Gibert Olivier, Rolland-Sabaté Agnès, Jimenez Yarlezka, Sanchez Teresa, Giraldo Andrés, Pontoire Bruno, Guilois Sophie, Lahon Marie-Christine, Reynes Max, Dufour Dominique. 2011. Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the venezuelan amazon. Journal of Agricultural and Food Chemistry, 59 (1) : pp. 263-273.

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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : "Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 ?m. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 _C with high gelatinization enthalpy changes from 22.4 to 25.3 J g-1. All X-ray diffractograms of starches exhibit B-type crystallinity. Crystallinity degrees varied from 24% to 40%. The highest crystallinity was found for the genotype having the highest amylose content. Iodo-colorimetric, amperometric, and DSC amylose determinations varied from 1.4 to 8.7%, 2.2 to 5.9%, and 1.4 to 3.5% for Amazonian genotypes, in comparison with commercial Mapuey starches: 12.0, 9.5, and 8.7%, respectively. Solubility and swelling power at 90 _C varied from 2.1 to 4.4% and 20.5 to 37.0%, respectively. Gel clarity fluctuated from 22.4 to 79.2%, and high rapid visco analyzer (RVA) viscosity was developed at 5% starch suspension (between 1430 and 2250 cP). Amylopectin weight average molar mass Mhw, radius of gyration RG, hydrodynamic coefficient ?G, and apparent molecular density dGapp were determined using high-performance size exclusion chromatography (HPSEC) and asymmetrical flow field flow fractionation (A4F) techniques coupled with multiangle laser light scattering (MALLS) on the Dioscorea trifida genotypes exhibiting the lowest and highest amylose contents. Amylopectins showed very similar molecular conformations. Mhw values were 1.15 _ 108 and 9.06 _ 107 g mol-1 using HPSEC and A4F, respectively, thus, 3-5 times lower than those reported with the same techniques for other yam species, and very close to those of potato and cassava amylopectins. This discovery of a new natural amylose-free starch in the neglected yam "Mapuey" could present some potential for the food industry. (Résumé d'auteur)

Mots-clés Agrovoc : Dioscorea trifida, Amylopectine, Amidon, Amylose, Génotype, Propriété technologique, Composition chimique, Propriété physicochimique

Mots-clés géographiques Agrovoc : Amazonie, Venezuela (République bolivarienne du)

Classification Agris : Q04 - Food composition
F60 - Plant physiology and biochemistry
F30 - Plant genetics and breeding

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Perez Elevina, UCV (VEN)
  • Gibert Olivier, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1447-9003
  • Rolland-Sabaté Agnès, INRA (FRA)
  • Jimenez Yarlezka, UCV (VEN)
  • Sanchez Teresa, CIAT (COL)
  • Giraldo Andrés, CIAT (COL)
  • Pontoire Bruno, INRA (FRA)
  • Guilois Sophie, INRA (FRA)
  • Lahon Marie-Christine, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Reynes Max, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (COL)

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