Tuber and Root Starches: Molecular and Physicochemical Properties

Velasquez-Barreto F.F.; Barraza-Jaureguí G.; Pena R.D.S. · Starch/Staerke (2026) · DOI: 10.1002/star.70181

Resumen

Starches extracted from different botanical sources can be used in a wide range of food applications; however, understanding the relationships among their properties is essential, as starches from different sources exhibit distinct molecular, physicochemical, and functional properties. In this study, the structural and physicochemical properties of starches obtained from tuber and root sources were compared. Following extraction, the starches were characterized, revealing differences in chemical composition and granule morphology among Dale Dale [Calathea allouia (Aubl.) Lindl.], Mashua (Tropaeolum tuberosum), and Pituca [Colocasia esculenta (L.) Schott] starches. Notably, variations in amylose content were observed, with Mashua and Dale Dale starches presenting the highest peak viscosities (10291 and 5635.5 cP, respectively) and final viscosities (4174.5 and 4814 cP), which correlated with their highest amylose content. In addition, Dale Dale (40.4%) and Pituca (37.7%) starches exhibited higher relative crystallinity than Mashua starch (26.4%). Among the evaluated samples, Dale Dale starch showed a more ordered amorphous structure. All starch pastes exhibited pseudoplastic behavior (n < 1), while Dale Dale and Mashua starch pastes showed more elastic behavior (G′ > G″). Overall, differences in isolation procedures, chemical composition, and structural organization of the tubers and root starches significantly influenced their functional properties (solubility and swelling power), as well as pasting and rheological behavior.

Instituciones: Universidad Nacional de Trujillo; Universidad Nacional Autónoma de Chota