Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza)

• Published in: International journal of biological macromolecules 2018-07, Vol.113, p.1188-1197
• Main Authors: Londoño-Restrepo, Sandra M., Rincón-Londoño, Natalia, Contreras-Padilla, Margarita, Millan-Malo, Beatriz M., Rodriguez-Garcia, Mario E.
• Format: Article
• Language: English
• Subjects: Arracacha starch; Morphological; Potassium ion; Viscosity profile, amylose
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.03.021

This work is focused on the chemical, structural, morphological, thermal, IR vibrational, and pasting characterization of isolated white, yellow, and purple Arracacha starches from Colombia. Inductive couple plasma showed that these starches are rich in potassium. Scanning Electron Microscopy (SEM) images show that the starch granules are formed by ovoid fully filled Lego-like starch microparticles, the circular cross-section has a diameter between 9 and 15μm and mayor axis between 20 and 30μm. Each one of these ovoids is formed by irregular wedge-shaped 6 to 10 isolated starch granules with an average size between 4 and 12μm. The amylose content ranged between 31 and 36%. Arracacha starches exhibited high viscosity values (between 20.000 and 28.000cP), which could be influenced by the high content of potassium ions, due to the C-H~K Van Der Waals interaction that was identified by using IR spectroscopy. According to the X-ray diffraction analysis, the starch patterns exhibited broad diffracted peaks which could be associated with the existence of nano-crystals and lamellae; the Differential Scanning calorimetry (DSC) result showed starches with a low gelatinization temperature of about 60°C.