Londoño-Restrepo Sandra M, Rincón-Londoño Natalia, Contreras-Padilla Margarita, Acosta-Osorio Andrés A, Bello-Pérez Luis A, Lucas-Aguirre Juan C, Quintero Víctor D, Pineda-Gómez Posidia, del Real-López Alicia, Rodríguez-García Mario E
Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro C.P. 76230, México; Universidad del Quindío, Programa de Química, Armenia, Quindío, Colombia.
Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro C.P. 76230, México; División de Estudios de Posgrado e Investigación, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Querétaro, Qro, México.
Int J Biol Macromol. 2014 Apr;65:222-8. doi: 10.1016/j.ijbiomac.2014.01.035. Epub 2014 Jan 24.
This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour (Xanthosoma robustum). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diameters between 8 and 35 μm conformed by several starch granules of wedge shape that range from 2 to 7 μm. The isolated mafafa starch is characterized by its low contents of protein, fat, and ash. The starch content in isolated starch was found to be 88.58% while the amylose content obtained was 35.43%. X-ray diffraction studies confirm that isolated starch is composed mainly by amylopectin. These results were confirmed by differential scanning calorimetry and thermo gravimetric analysis. This is the first report of the molecular parameters for mafafa starch: molar mass that ranged between 2×10(8) and 4×10(8) g/mol, size (Rg) value between 279 and 295 nm, and molecular density value between 9.2 and 9.7 g/(mol nm(3)). This study indicates that mafafa starch shows long chains of amylopectin this fact contributes to higher viscosity development and higher gel stability. The obtained gel phase is transparent in the UV-vis region. The viscosity, gel stability and optical properties suggest that there is potential for mafafa starch applications in the food industry.
本研究展示了分离出的玛法法淀粉和玛法法面粉（粗壮黄肉芋）的物理化学性质及糊化特性。根据块茎中玛法法淀粉的扫描电子显微镜图像，这些淀粉形成类似乐高积木的结构，直径在8至35μm之间，由几个2至7μm的楔形淀粉颗粒组成。分离出的玛法法淀粉的特点是蛋白质、脂肪和灰分含量低。分离出的淀粉中淀粉含量为88.58%，直链淀粉含量为35.43%。X射线衍射研究证实，分离出的淀粉主要由支链淀粉组成。这些结果通过差示扫描量热法和热重分析得到了证实。这是关于玛法法淀粉分子参数的首次报道：摩尔质量在2×10⁸至4×10⁸g/mol之间，尺寸（Rg）值在279至295nm之间，分子密度值在9.2至9.7g/(mol nm³)之间。本研究表明，玛法法淀粉显示出支链淀粉的长链，这一事实有助于形成更高的粘度和更高的凝胶稳定性。所获得的凝胶相在紫外可见区域是透明的。粘度、凝胶稳定性和光学性质表明，玛法法淀粉在食品工业中有应用潜力。
