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Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties

Perez E., Rolland-Sabaté A., Dufour D., Guzman R., Tapia M.S., Raymundez M., Ricci J., Guilois S., Pontoire B., Reynes M., Gibert O.. 2013. Carbohydrate Polymers, 98 (1) : p. 650-658.

This work aimed to characterize the molecular structure and functional properties of starches isolated from wild Dioscorea yams grown at the Amazons, using conventional and up-to-date methodologies. Among the high purity starches isolated (?99%), the chain lengths were similar, whereas variations in gelatinization profile were observed. Starches have shown varied-shaped granules with monomodal distribution, and B-type crystallinity. Variations in amylose contents found by three analyses were hypothesized being related to intermediate material. Linear chain lengths were similar, and their amylopectins showed a dense, spherical conformation and similar molecular characteristics. The average molar mass and the radius of gyration of the chromatograms of the yam amylopectin, M¯W and R¯G were ranging between 174 × 106 g mol?1 and 237 × 106 g mol?1, and 201 nm and 233 nm, respectively. The white yams starches were more sensible to enzymes than the other two. All starches have shown a wide range of functional and nutritional properties. (Résumé d'auteur)

Mots-clés : amylose; propriété physicochimique; propriété rhéologique; propriété technologique; structure chimique; amidon; dioscorea; igname; amazonie; venezuela (république bolivarienne du)

Thématique : Composition des produits alimentaires; Physiologie et biochimie végétales

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