Abstract
We isolated and investigated the starch of six potato cultivars (Solanum tuberosum), grown in the Andean region in the south of Colombia, to determine their physicochemical properties. The potato cultivars are known by their common names as Mambera, Ratona, Pastusa, Capiro, Unica and Roja-huila. The minerals, amylose content, water absorption and water solubility of the starches were evaluated. Morphology, crystalline structure, gelatinisation, thermal degradation and viscosity were also determined. The results showed that Capiro starch has a high mineral content. The apparent amylose and phosphorus contents in starch isolated from Mambera, Ratona and Pastusa were higher than those from Unica and Roja-huila. The starches with higher amylose content and better-defined peak in X-ray diffraction (XRD) (Mambera, Ratona and Capiro) had higher gelatinisation temperatures and took more time to reach the viscosity peak. All starches have hexagonal crystalline structure (B-type). The final viscosity of starches isolated from Mambera and Ratona was higher than that from Unica, Roja-huila and Pastusa due to their higher apparent amylose content.
Similar content being viewed by others
References
Ahmed EM (2015) Hydrogel: preparation, characterization, and applications: a review. J Adv Res 6(2):105–121. https://doi.org/10.1016/j.jare.2013.07.006
Anderson RA, Conway HF, Pfeifer VF, Griffin EL (1969) Gelatinization of corn grits by roll and extrusion cooking. Cer Sci Today 14:4–12. https://doi.org/10.1002/star.19700220408
Billiaderis CG (2009) Structural transitions and related physical properties of starch. In: BeMiller J, Whistler R (eds) Starch: chemistry and technology, vol 1, 3rd edn. Academic Press, Elsevier Publishers, New York, pp 301–309. https://doi.org/10.1016/B978-0-12-746275-2.00008-2
Contreras-Jimenez B, Vázquez-Contreras G, Cornejo-Villegas MA, del Real-López A, Rodríguez-García ME (2019) Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2. Food Chem 238:83–91. https://doi.org/10.1016/j.foodchem.2019.01.013
Cornejo-Villegas MA, Rincón-Londoño N, Del Real-López A, Rodríguez-García ME (2018) The effect of Ca2+ ions on the pasting, morphological, structural, vibrational, and mechanical properties of corn starch water system. J Cereal Sci 79:174–182. https://doi.org/10.1016/j.jcs.2017.10.003
Donovan JW (1979) Phase transitions of the starch–water system. Biopolymers 18(2):263–275 https://doi-org.ezproxy.unal.edu.co/10.1002/bip.1979.360180204
Gibson TS, Solah VA, McCleary BV (1997) A procedure to measure amylose in cereal starches and flours with concanavalin. J Cereal Sci 25:111–119. https://doi.org/10.1006/jcrs.1996.0086
Grommers HE, van der Krogt DA (2009) Potato starch: production, modifications and uses. In: BeMiller J, Whistler R (eds) Starch: chemistry and technology, vol 1, 3rd edn. Academic Press, Elsevier Publishers, New York, pp 511–538. https://doi.org/10.1016/B978-0-12-746275-2.00011-2
Hoover R, Vasanthan T (1994) Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydr Res 252:33–53. https://doi.org/10.1016/0008-6215(94)90004-3
Jane J, Chen YY, Lee LF, McPherson AE, Wong KS, Radosavljevic M, Kasemsuwan T (1999) Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem 76(5):629–637 https://doi-org.ezproxy.unal.edu.co/10.1094/CCHEM.1999.76.5.629
Kugimiya M, Donovan JW, Wong RY (1980) Phase transitions of amylose–lipid complexes in starches: a calorimetric study. Starch-Stärke 32(8):265–270 https://doi-org.ezproxy.unal.edu.co/10.1002/star.19800320805
Li JY, Yeh A (2001) Relationships between thermal, rheological characteristics and swelling power for various starches. J Food Eng 50(3):141–148. https://doi.org/10.1016/S0260-8774(00)00236-3
Liu X, Yu L, Xie F, Li M, Chen L, Li X (2010) Kinetics and mechanism of thermal decomposition of corn starches with different amylose/amylopectin ratios. Starch-Stärke 62:139–146 https://doi-org.ezproxy.unal.edu.co/10.1002/star.200900202
Londoño-Restrepo SM, Rincón-Londoño N, Contreras-Padilla M, Acosta-Osorio AA, Bello-Pérez LA, Lucas-Aguirre JC, Quintero VD, Pineda-Gomez P, del Real-López A, Rodríguez-García ME (2014) Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch. Int J Biol Macromol 65:222–228. https://doi.org/10.1016/j.ijbiomac.2014.01.035
Londoño-Restrepo SM, Rincón-Londoño N, Millan-Malo BM, Rodriguez-Garcia ME (2018) Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza). Int J Biol Macromol 113:1188–1197. https://doi.org/10.1016/j.ijbiomac.2018.03.021
Matsuguma LS, Lacerda LG, Schnitzler E, Carvalho Filho MAS, Franco CML, Demiate IM (2009) Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia Xanthorrhiza, B.) from two production areas of Paraná state, Brazil. Braz Arch Biol Techn 52(3):701–713. https://doi.org/10.1590/S1516-89132009000300022
McCleary BV, Solah V, Gibson TS (1994) Quantitative measurement of total starch in cereal flours and products. J Cereal Sci 20(1):51–58. https://doi.org/10.1006/jcrs.1994.1044
Mishra S, Rai T (2006) Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocol 20(5):557–566. https://doi.org/10.1016/j.foodhyd.2005.01.001
Morrison WR, Laignelet B (1983) An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J Cereal Sci 1:9–20. https://doi.org/10.1016/S0733-5210(83)80004-6
Morrison IM, Cochrane MP, Cooper AM, Dale MFB, Duffus CM, Ellis RP, Lynn A, Mackay GR, Paterson LJ, Prentice RDM, Swanston JS, Tiller SA (2000) Potato starches: variation in composition and properties between three genotypes grown at two different sites and in two different. J Sci Food Agric 81(3):319–328. https://doi.org/10.1002/1097-0010(200102)81:3<319::AID-JSFA825>3.0.CO;2-5
Mutis González N, Pineda Gómez P, Rodríguez-García ME (2019) Effect of the addition of potassium and magnesium ions on the thermal, pasting, and functional properties of plantain starch (Musa paradisiaca). Int J Biol Macromol 124:41–49. https://doi.org/10.1016/j.ijbiomac.2018.11.051
Ngobese NZ, Workneh TS, Alimi BA, Tesfay S (2017) Nutrient composition and starch characteristics of eight European potato cultivars cultivated in South Africa. J Food Compost Anal 55:1–11. https://doi.org/10.1016/j.jfca.2016.11.002
Noda T, Takigawa S, Matsuura-Endo C, Kim SJ, Hashimoto N, Yamauchia H, Takeda Y (2005) Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohyd Polym 60(2):245–251. https://doi.org/10.1016/j.carbpol.2005.01.015
Noda T, Takigawa S, Matsuura-Endo C, Ishiguro K, Nagasawa K, Jinno M (2014) Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties. Molecules 19(9):14556–14566. https://doi.org/10.3390/molecules190914556
Pineda-Gomez P, Angel-Gil NC, Valencia-Muñoz C, Rosales-Rivera A, Rodriguez-Garcia ME (2014) Thermal degradation of starch sources: green banana, potato, cassava, and cornkinetic study by non-isothermal procedures. Starch-Stärke 66:691–699. https://doi.org/10.1002/star.201300210
Quemada D (1978) Rheology of concentrated disperse systems: II. A model for non-Newtonian shear viscosity in steady flows. Rheol Acta 17:632–642. https://doi.org/10.1007/BF01522036
Quintero-Castaño VD, Castellanos-Galeano FJ, Álvarez-Barreto CI, Lucas-Aguirre JC, Bello-Pérez LA, Rodríguez-Garcia ME (2020) Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): partial characterization. Food Chem 315:126241–126246. https://doi.org/10.1016/j.foodchem.2020.126241
Rincón-Londoño N, Vega-Rojas JL, Contreras-Padilla M, Acosta-Osorio AA, Rodriguez-Garcia ME (2016a) Analysis of the pasting profile in corn starch: structural, morphological, and thermal transformations, part I. Int J Biol Macromol 91:106–114 https://doi-org.ezproxy.unal.edu.co/10.1016/j.ijbiomac.2016.05.070
Rincón-Londoño N, Millan-Malo B, Rodriguez-Garcia ME (2016b) Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: physicochemical transformations, part II. Int J Biol Macromol 89:43–53. https://doi.org/10.1016/j.ijbiomac.2016.04.057
Silva MC, Carvalho CW, Andrade C (2009) The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates. Ciên Tecnol Alim 29(3):661–666. https://doi.org/10.1590/S0101-20612009000300032
Singh J, Kaur L, Singh N (2004) Effect of acetylation on some properties of corn and potato starches. Starch/Stärke 56:586–601 https://doi-org.ezproxy.unal.edu.co/10.1002/star.200400293
Swinkels JJM (1985) Composition and properties of commercial native starches. Starch-Stärke 37(1):1–5 https://doi-org.ezproxy.unal.edu.co/10.1002/star.19850370102
Tan I, Wee CC, Sopade PA, Halley PJ (2004) Investigation of the starch gelatinisation phenomena in water–glycerol systems: application of modulated temperature differential scanning calorimetry. Carbohydr Polym 58:191–204. https://doi.org/10.1016/j.carbpol.2004.06.038
Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. II. Waxy rice starches. Cereal Chem 67:558–563
Tinjaca-Ruiz S, Rodríguez-Molano LE (2015) Catálogo de papas nativas de Nariño Colombia. Bogotá D. C., Colombia: Grafiq Editores Ltda. ISBN: 978-958-775-386-8
Villada JA, Sánchez-Sinencio F, Zelaya-Angel O, Gutiérrez-Cortez E, Rodríguez-García ME (2017) Study of the morphological, structural, thermal, and pasting corn transformation during the traditional nixtamalization process: from corn to tortilla. J Food Eng 212:242–251. https://doi.org/10.1016/j.jfoodeng.2017.05.034
Wang S, Li C, Copeland L, Niu Q, Wang S (2015) Starch retrogradation: a comprehensive review. Compr Rev Food Sci Food Saf 14:568–585 https://doi-org.ezproxy.unal.edu.co/10.1111/1541-4337.12143
Acknowledgements
The authors want to thank Dra. Beatriz M. Millan Malo and M en I. Q. Alicia del Real for the technical support of this research, and M. en C. Carolina Muñoz from CGEO-UNAM for the technical assistance for ICP analysis. Brenda Contreras thanks DGAPA UNAM for the financial support of her postdoctoral position. This work was supported by the Laboratorio Nacional de Caracterización de Materiales (LaNCaM) at CFATA-UNAM-Mexico.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Pineda-Gomez, P., González, N.M., Contreras-Jimenez, B. et al. Physicochemical Characterisation of Starches from Six Potato Cultivars Native to the Colombian Andean Region. Potato Res. 64, 21–39 (2021). https://doi.org/10.1007/s11540-020-09462-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11540-020-09462-0