Physicochemical and Technofunctional Comparison of Starch from Varieties of Native Potato (Solanum Phureja) with Commercial Starches
| dc.creator | Chaves-Morillo, Diana Melisa | |
| dc.creator | Mejía-España, Diego Fernando | |
| dc.date | 2022-12-22 | |
| dc.date.accessioned | 2025-10-01T23:52:51Z | |
| dc.description | Due to the high genetic variability of the potato, the starch can exhibit different properties of interest to the industry. With the present investigation, it is intended to know these differentiating characteristics in comparison with commercial sources that can be useful in different sectors. Therefore, the objective of this research was to establish a comparison between potato starches extracted from native varieties (Solanum phureja) with commercial potato and corn starches. A physicochemical analysis was carried out, for which characteristics such as amylose content, phosphorus, resistant starch (RS), slow digestibility starch (SDS), rapid digestibility starch (RDS), granule shape, granule size and crystallinity were evaluated. The technofunctional analysis included variables such as amylographic, thermogravimetric and differential scanning calorimetry analysis. The starches of the native varieties exhibited differential characteristics with respect to the commercial starches. Andina variety obtained the highest peak viscosity (8714 cP), followed by Ratona Blanca starch (6148 cP). In addition, these two varieties had the highest content of resistant starch (33.14±0.8) % and (28.9±0.7) % respectively), higher content of amylose (33.9 % and 35.5 % respectively), phosphorus (>0,08 % for both varieties), high crystallinity and higher enthalpy values (> 19 J/g for both varieties), which make them materials of potential use in different industries. The correlations presented between variables such as resistant starch (RS), enthalpy and crystallinity, showed possible differences at the structural level, which highlighted the differential characteristics of each starch. | en-US |
| dc.description | Debido a la alta variabilidad genética de la papa, el almidón puede exhibir diferentes propiedades de interés para la industria. Con la presente investigación se pretende conocer esas características diferenciadoras en comparación con fuentes comerciales que pueden ser de utilidad en distintos sectores. Por eso, el objetivo de este estudio fue establecer una comparación entre los almidones de papa extraídos de variedades nativas (Solanum phureja) con los almidones comerciales de papa y maíz. Se realizó un análisis fisicoquímico, para lo cual se evaluaron características como contenido de amilosa, fósforo, almidón resistente (RS), almidón de digestibilidad lenta (SDS), almidón de digestibilidad rápida (RDS), forma de gránulo, tamaño de gránulo y cristalinidad. El análisis tecnofuncional incluyó variables como análisis amilográfico, termogravimétrico y calorimétrico diferencial de barrido. Se halló que los almidones de las variedades nativas exhibieron características diferenciales con respecto a los almidones comerciales. La variedad Andina obtuvo el pico de viscosidad más alto (8714 cP), seguido del almidón Ratona Blanca (6148 cP). Además, estas dos variedades presentaron el mayor contenido de almidón resistente (33,14±0,8) % y (28,9±0,7) %, respectivamente), mayor contenido de amilosa (33,9 % y 35,5 %, respectivamente), fósforo (>0,08 % para las dos variedades), alta cristalinidad y mayores valores de entalpía (> 19 J/g para las dos variedades), lo que los convierte en materiales de potencial uso en diferentes industrias. Las correlaciones presentadas entre variables como almidón resistente (RS), entalpía y cristalinidad, evidencian posibles diferencias en lo estructural, lo que exaltó las características diferenciales de cada almidón. | es-ES |
| dc.format | application/pdf | |
| dc.format | application/zip | |
| dc.format | text/xml | |
| dc.format | text/html | |
| dc.identifier | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2455 | |
| dc.identifier | 10.22430/22565337.2455 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12622/7851 | |
| dc.language | eng | |
| dc.publisher | Instituto Tecnológico Metropolitano (ITM) | es-ES |
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| dc.relation | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2455/2693 | |
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| dc.rights | Derechos de autor 2022 TecnoLógicas | es-ES |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0 | es-ES |
| dc.source | TecnoLógicas; Vol. 26 No. 56 (2023); e2455 | en-US |
| dc.source | TecnoLógicas; Vol. 26 Núm. 56 (2023); e2455 | es-ES |
| dc.source | 2256-5337 | |
| dc.source | 0123-7799 | |
| dc.subject | Amylose | en-US |
| dc.subject | amylographs | en-US |
| dc.subject | X-ray diffraction | en-US |
| dc.subject | digestibility | en-US |
| dc.subject | thermal properties | en-US |
| dc.subject | Amilosa | es-ES |
| dc.subject | amilógrafos | es-ES |
| dc.subject | difracción de rayos X | es-ES |
| dc.subject | digestibilidad | es-ES |
| dc.subject | propiedades térmicas | es-ES |
| dc.title | Physicochemical and Technofunctional Comparison of Starch from Varieties of Native Potato (Solanum Phureja) with Commercial Starches | en-US |
| dc.title | Comparación fisicoquímica y tecnofuncional del almidón de variedades de papa nativa (Solanum phureja) con almidones comerciales | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Research Papers | en-US |
| dc.type | Artículos de investigación | es-ES |
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