Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)

Gabriela Barraza-Jáuregui; José Soriano-Colchado; Jesús Obregón; Patricia Martínez; Fiorela Peña; Carmen Velezmoro; Raúl Siche; Alberto Claudio Miano

doi:10.18687/LACCEI2020.1.1.623

Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)

Translated title of the contribution: Physicochemical, functional and structural properties of starches obtained from five varieties of native potatoes (Solanum tuberosum L.)

Gabriela Barraza-Jáuregui, José Soriano-Colchado, Jesús Obregón, Patricia Martínez, Fiorela Peña, Carmen Velezmoro, Raúl Siche, Alberto Claudio Miano

Direction of Research, Innovation and Social Responsibility

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

2 Scopus citations

Abstract

The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.

Translated title of the contribution	Physicochemical, functional and structural properties of starches obtained from five varieties of native potatoes (Solanum tuberosum L.)
Original language	Spanish
Title of host publication	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
ISBN (Electronic)	9789585207141
DOIs	https://doi.org/10.18687/LACCEI2020.1.1.623
State	Published - 2020
Event	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020 - Virtual, Online Duration: 27 Jul 2020 → 31 Jul 2020

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN (Electronic)	2414-6390

Conference

Conference	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
City	Virtual, Online
Period	27/07/20 → 31/07/20

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10.18687/LACCEI2020.1.1.623

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Barraza-Jáuregui, G., Soriano-Colchado, J., Obregón, J., Martínez, P., Peña, F., Velezmoro, C., Siche, R., & Miano, A. C. (2020). Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.). In 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). https://doi.org/10.18687/LACCEI2020.1.1.623

Barraza-Jáuregui, Gabriela ; Soriano-Colchado, José ; Obregón, Jesús et al. / Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.). 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Propiedades fisicoqu{\'i}micas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)",

abstract = "The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. And{\'i}gena): {\'A}guila (AG), Breta{\~n}a (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. {\'A}guila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.",

keywords = "Crystallinity, Gelatinization, Herschel-Bulkley, Native starch, Rheology",

author = "Gabriela Barraza-J{\'a}uregui and Jos{\'e} Soriano-Colchado and Jes{\'u}s Obreg{\'o}n and Patricia Mart{\'i}nez and Fiorela Pe{\~n}a and Carmen Velezmoro and Ra{\'u}l Siche and Miano, {Alberto Claudio}",

note = "Publisher Copyright: {\textcopyright} 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: {"}Engineering, Integration, and Alliances for a Sustainable Development{"} {"}Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy{"}, LACCEI 2020 ; Conference date: 27-07-2020 Through 31-07-2020",

year = "2020",

doi = "10.18687/LACCEI2020.1.1.623",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

booktitle = "18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Barraza-Jáuregui, G, Soriano-Colchado, J, Obregón, J, Martínez, P, Peña, F, Velezmoro, C, Siche, R & Miano, AC 2020, Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.). in 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020, Virtual, Online, 27/07/20. https://doi.org/10.18687/LACCEI2020.1.1.623

Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.). / Barraza-Jáuregui, Gabriela; Soriano-Colchado, José; Obregón, Jesús et al.
18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)

AU - Barraza-Jáuregui, Gabriela

AU - Soriano-Colchado, José

AU - Obregón, Jesús

AU - Martínez, Patricia

AU - Peña, Fiorela

AU - Velezmoro, Carmen

AU - Siche, Raúl

AU - Miano, Alberto Claudio

PY - 2020

Y1 - 2020

N2 - The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.

AB - The aim of this work was to characterize physical, functional and structurally the starches isolated from five native potato varieties (Solanum tuberosum subsp. Andígena): Águila (AG), Bretaña (BR), Manzana (MN), Perla (PE) y Shuita (SH). The extraction was carried out with water and successive decantation. The starches were characterized, amylose content, clarity, swelling power and solubility, shape and size of the granule, crystallinity, Fourier-transform infrared spectroscopy, thermal properties, rheological and textural properties. Águila starch had the lowest amylose content, the least swelling and solubility power; and Manzana starch had higher gelatinization temperatures. In the rheological study, the starch gels were adjusted to the Herschel-Bulkley model with an average yield shear stress of 57.2 Pa and an average consistency index of 54.4 Pa.sn. The Perla starch gel showed the highest values of firmness, gumminess, chewiness, and cohesiveness.

KW - Crystallinity

KW - Gelatinization

KW - Herschel-Bulkley

KW - Native starch

KW - Rheology

UR - http://www.scopus.com/inward/record.url?scp=85096768869&partnerID=8YFLogxK

U2 - 10.18687/LACCEI2020.1.1.623

DO - 10.18687/LACCEI2020.1.1.623

M3 - Contribución a la conferencia

AN - SCOPUS:85096768869

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020

Y2 - 27 July 2020 through 31 July 2020

ER -

Barraza-Jáuregui G, Soriano-Colchado J, Obregón J, Martínez P, Peña F, Velezmoro C et al. Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.). In 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2020.1.1.623

Propiedades fisicoquímicas, funcionales y estructurales de almidones obtenidos de cinco variedades de papas nativas (Solanum tuberosum L.)

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