Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches |
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Authors: | Silvia Lorena Amaya-Llano Fernando Mart??nez-Bustos Ana Laura Mart??nez Alegr??a Jos?? de Jes??s Zazueta-Morales |
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Affiliation: | (1) Ciencia de Materiales, CINVESTAV Quer?taro, Apdo. Postal 1-798, Quer?taro, Qro., 76230, M?xico;(2) Universidad Aut?noma de Quer?taro, Apdo. Postal 184, Quer?taro, Qro., 76010, M?xico;(3) Universidad Aut?noma de Sinaloa, Apdo. Postal 1354, Culiac?n, Sin., CP 80000, M?xico;(4) CICATA, Cerro Blanco #141, Col. Colinas del Cimatario, Santiago de Quer?taro, Quer?taro, C.P. 76090A, M?xico |
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Abstract: | Comparative studies on acid hydrolysis of jicama and maize starch were carried out using concentrations of hydrochloric acid
of 1.5%, 3.0%, and 4.5% (w/v), for 3 and 6 h, at 40°C. Native maize and jicama starches showed important morphological, thermal, and structural differences
from those of tubers and cereals which potentially offer diverse industrial applications. Jicama starch showed low amylose
content (12%) and small size of starch granules. Due to these characteristics, jicama starch was more susceptible to degradation
during hydrolysis process than maize starch. Under the experimental conditions employed, the acid degradation was not particularly
severe, as shown by scanning electronic microscopy analysis which showed small degraded zones and similar X-ray patterns in
both starches. However, jicama starch was more susceptible to acid hydrolysis than maize starch, as revealed by the considerable
increase in water solubility index, damaged starch, and crystallinity values. Also, the higher susceptibility of jicama starch
than maize starch to the hydrolysis conditions was reflected in the sugar content release during hydrolysis. The relative
crystallinity of hydrolyzed maize starches decreased during hydrolysis, while those of hydrolyzed jicama starches increased
attributable to the lower amylose content of jicama starch in relation to maize starch. Maize and jicama hydrolyzed starches
showed low viscosity values with relation to their native starch counterparts. However, native jicama starch showed lower
viscosity values than maize starch, suggesting a lower internal stability of the starch granules during hydrolysis. Both native
and hydrolyzed maize starches showed higher enthalpy, T
o, T
p, and T
c values than jicama starch and the broadening of the endotherms decreased during the hydrolysis of both starches. |
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