Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources

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cg.contributor.crpRoots, Tubers and Bananas
cg.coverage.countryColombia
cg.coverage.iso3166-alpha2CO
cg.coverage.regionLatin America
cg.coverage.regionSouth America
cg.creator.identifierHernan Ceballos: 0000-0002-8744-7918
cg.identifier.doihttps://doi.org/10.1016/j.foodhyd.2011.07.008en
cg.isijournalISI Journalen
cg.issn0268-005Xen
cg.issue1en
cg.journalFood Hydrocolloidsen
cg.reviewStatusPeer Reviewen
cg.subject.ciatCASSAVAen
cg.subject.ciatPLANT BREEDINGen
cg.subject.ciatGENETIC RESOURCESen
cg.volume27en
dc.contributor.authorRolland Sabaté, Agnèsen
dc.contributor.authorSánchez, Teresaen
dc.contributor.authorBuleon, Aen
dc.contributor.authorColonna, PCen
dc.contributor.authorJaillais, Ben
dc.contributor.authorCeballos, H.en
dc.contributor.authorDufour, D.L.en
dc.date.accessioned2014-10-02T08:33:19Zen
dc.date.available2014-10-02T08:33:19Zen
dc.identifier.urihttps://hdl.handle.net/10568/44137
dc.titleStructural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sourcesen
dcterms.abstractTwo new mutant cassava starches with extreme amylose contents (0 and 30 31%) have been recently reported. These mutants are drastically different from normal cassava starch whose amylose content typically ranges between 15 and 25%. The new mutants were compared with five normal cassava starches (ranging from 16.8 to 21.5% amylose) and commercial versions of amylose-free or normal potato and maize starch. Macromolecular features, crystallinity, granule sizes, and thermal properties of these starches were compared. The structure of cassava amylopectin was not modified by the waxy mutation and waxy cassava starch exhibited properties similar to the ones of waxy maize starch. Waxy cassava and maize show similar View the MathML source and View the MathML source of amylopectin (between 408 × 106 g mol?1 and 520 × 106 g mol?1; 277 285 nm, respectively), whereas waxy potato amylopectin has lower View the MathML source and View the MathML source. On the contrary, the higher-amylose mutations induced by gamma rays radiation in cassava, modified deeply the branching pattern of amylopectin as well as the starch characteristics and properties: View the MathML source and View the MathML source decreased, while branching degree increased. These modifications resulted in changes in starch granule ultrastructure (e.g. decreased starch crystallinity), a weak organized structure, and increased susceptibility to mild acid hydrolysis. The distinctive properties of the new cassava starches demonstrated in this article suggest new opportunities and commercial applications for tropical sources of starch.en
dcterms.accessRightsLimited Access
dcterms.bibliographicCitationRolland-Sabaté, Agnés; Sánchez, Teresa; Buléon, Alain; Colonna, Paul C; Jaillais, Benoit; Ceballos, Hernán; Dufour, Dominique. 2012. Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources . Food Hydrocolloids 27:161-174.en
dcterms.extentp. 161-174en
dcterms.issued2011-07-30
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherElsevieren
dcterms.subjectamyloseen
dcterms.subjectwaxyen
dcterms.subjectgenetic variationen
dcterms.subjectstructural characterizationen
dcterms.subjectcassavaen
dcterms.typeJournal Article

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