Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2011 (2011), Article ID 165638, 7 pages
http://dx.doi.org/10.1155/2011/165638
Research Article

Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation

1Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias, Universidad Central de Venezuela, Colinas de Bello Monte, Caracas 1041-A, Venezuela
2CIRAD, UMR Qualisud, TA B-95/15, 73 rue JF Breton, 34398 Montpellier Cedex 5, France
3UR1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France
4CIAT, A.A 6713, Recta Cali-Palmira, Cali, Colombia
5CIRAD, UMR Qualisud, Cali, Colombia

Received 30 June 2011; Revised 25 August 2011; Accepted 25 August 2011

Academic Editor: R. J. Linhardt

Copyright © 2011 Elevina Pérez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2°C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from 20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037 cP. This natural waxy yam resource is a promising ingredient for food industry.