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Physicochemical, Morphological, and Molecular Properties of Starch Isolated from Dioscorea and Oxalis Tubers from Hidalgo State, Mexico
Starch ( IF 2.6 ) Pub Date : 2020-06-13 , DOI: 10.1002/star.202000074 Juan Pablo Hernández‐Uribe 1 , Martín Meza‐Nieto 1 , Heidi Maria Palma‐Rodríguez 1 , Ricardo Omar Navarro‐Cortez 1 , Fabiola Araceli Guzmán‐Ortiz 2 , Luis Arturo Bello‐Pérez 3 , Apolonio Vargas‐Torres 1
Starch ( IF 2.6 ) Pub Date : 2020-06-13 , DOI: 10.1002/star.202000074 Juan Pablo Hernández‐Uribe 1 , Martín Meza‐Nieto 1 , Heidi Maria Palma‐Rodríguez 1 , Ricardo Omar Navarro‐Cortez 1 , Fabiola Araceli Guzmán‐Ortiz 2 , Luis Arturo Bello‐Pérez 3 , Apolonio Vargas‐Torres 1
Affiliation
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Starches are isolated from tubers of Dioscorea and Oxalis tuberosa (OT) grown in Hidalgo and surrounding areas. The starch particle sizes of Dioscorea bulbifera (DB) show a bimodal distribution, whereas those of Dioscorea mexicana Schidw (DM) and OT show unimodal distributions. The Dioscorea starch granules have a round shape, while those of OT have an elongated shape. Significant differences (p < 0.05) in pasting properties among the starches are observed, with DB showing the lowest viscosity value and DM showing the highest viscosity value. The peak and pasting temperatures show similar patterns, with higher values observed in the Dioscorea starches than in the OT starch. The gelatinization temperature values are low in the DB starch, compared to the DM and OT starches, which is consistent with the small granule size in DB. The interval in amylose content in the starches is 25.9% to 32.3%, classifying as normal starches. Molecular analysis reveals differences in molar mass and gyration radius between the amylopectin and amylose fractions of the starches, parameters that influence the physicochemical, pasting, and enzymatic hydrolysis characteristics of starches. The characterization of the tuber starches in this study reveals the potential of these under‐used food crops.
中文翻译：
从墨西哥伊达尔戈州薯Di和草Ox块茎分离的淀粉的理化，形态和分子特性
淀粉是从生长在伊达尔戈（Hidalgo）及周边地区的薯os和薯Ox的块茎中分离出来的。薯Di（DB）的淀粉粒度显示双峰分布，而薯Di（DM）和OT的淀粉粒度显示单峰分布。的薯蓣淀粉颗粒具有圆形形状，而那些OT的具有细长的形状。 观察到淀粉之间的糊化性能存在显着差异（p <0.05），其中DB表示最低的粘度值，DM表示最高的粘度值。峰值和糊化温度显示出相似的模式，在薯os中观察到更高的值淀粉比OT淀粉中的要多。与DM和OT淀粉相比，DB淀粉的糊化温度值低，这与DB中的小颗粒尺寸相一致。淀粉中直链淀粉含量的间隔为25.9％至32.3％，分类为普通淀粉。分子分析揭示了淀粉的支链淀粉和直链淀粉部分之间的摩尔质量和回转半径的差异，这些参数影响淀粉的物理化学，糊化和酶促水解特性。在这项研究中，块茎淀粉的特征揭示了这些未充分利用的粮食作物的潜力。
更新日期：2020-06-13
中文翻译：
从墨西哥伊达尔戈州薯Di和草Ox块茎分离的淀粉的理化，形态和分子特性
淀粉是从生长在伊达尔戈（Hidalgo）及周边地区的薯os和薯Ox的块茎中分离出来的。薯Di（DB）的淀粉粒度显示双峰分布，而薯Di（DM）和OT的淀粉粒度显示单峰分布。的薯蓣淀粉颗粒具有圆形形状，而那些OT的具有细长的形状。 观察到淀粉之间的糊化性能存在显着差异（p <0.05），其中DB表示最低的粘度值，DM表示最高的粘度值。峰值和糊化温度显示出相似的模式，在薯os中观察到更高的值淀粉比OT淀粉中的要多。与DM和OT淀粉相比，DB淀粉的糊化温度值低，这与DB中的小颗粒尺寸相一致。淀粉中直链淀粉含量的间隔为25.9％至32.3％，分类为普通淀粉。分子分析揭示了淀粉的支链淀粉和直链淀粉部分之间的摩尔质量和回转半径的差异，这些参数影响淀粉的物理化学，糊化和酶促水解特性。在这项研究中，块茎淀粉的特征揭示了这些未充分利用的粮食作物的潜力。
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