Departamento de Ingeniería de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, C.P., Lima, 12056, Peru.
Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43 N° 130 × 30 y 32, Col. Chuburná de Hidalgo. C.P., Mérida, Yucatán, 97205, México.
J Food Sci. 2021 Mar;86(3):907-914. doi: 10.1111/1750-3841.15650. Epub 2021 Feb 24.
Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1% to 0.44%, 23.42% to 35.5%, and 0.07 to 0.10%, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7% assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa⋅s and from 968 to 2498 mPa⋅s, respectively. Thermogravimetric analysis (TGA) revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications. PRACTICAL APPLICATION: This study contributes to show several varieties of native potatoes from Cusco and their valorization as nonconventional starch source. Describing the physicochemical, functional, and structural characteristics of these starches could be useful for food industry applications.
十种在库斯科（海拔 3672 米）种植的本地马铃薯品种被用于淀粉提取（在中试规模），并评估了它们的物理化学、功能、形态和结构特性。蛋白质、直链淀粉和磷的含量分别在 0.1%到 0.44%、23.42%到 35.5%和 0.07 到 0.10%之间。淀粉颗粒表面光滑，呈椭圆形和球形，粒度分析呈双峰或多峰分布，而 XRD 评估的平均结晶度为 27.7%。淀粉的糊化温度分别为 57.4 到 60.1°C、60.8 到 64.3°C 和 68.4 到 71.1°C（To、Tp 和 Tc），糊化焓分别为 15.4 到 17.1 J/g。就糊化特性而言，峰值黏度和回生黏度分别在 12970 到 16970 mPa·s 和 968 到 2498 mPa·s 之间。热重分析（TGA）表明直链淀粉含量与热稳定性之间没有显著关系。因此，研究结果表明，所研究的本地马铃薯品种的淀粉在功能特性上存在细微差异，可以推荐用于食品工业应用。实际应用：本研究有助于展示库斯科的几种本地马铃薯品种及其作为非传统淀粉源的利用。描述这些淀粉的物理化学、功能和结构特性可能对食品工业的应用有用。
