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 Bananasen_US
cg.coverage.countryColombiaen_US
cg.coverage.iso3166-alpha2COen_US
cg.coverage.regionLatin Americaen_US
cg.coverage.regionSouth Americaen_US
cg.creator.identifierHernan Ceballos: 0000-0002-8744-7918en_US
cg.identifier.doihttps://doi.org/10.1016/j.foodhyd.2011.07.008en_US
cg.isijournalISI Journalen_US
cg.issn0268-005Xen_US
cg.issue1en_US
cg.journalFood Hydrocolloidsen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ciatCASSAVAen_US
cg.subject.ciatPLANT BREEDINGen_US
cg.subject.ciatGENETIC RESOURCESen_US
cg.volume27en_US
dc.contributor.authorRolland Sabaté, Agnèsen_US
dc.contributor.authorSánchez, Teresaen_US
dc.contributor.authorBuleon, Aen_US
dc.contributor.authorColonna, PCen_US
dc.contributor.authorJaillais, Ben_US
dc.contributor.authorCeballos, H.en_US
dc.contributor.authorDufour, D.L.en_US
dc.date.accessioned2014-10-02T08:33:19Zen_US
dc.date.available2014-10-02T08:33:19Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/44137en_US
dc.titleStructural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sourcesen_US
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_US
dcterms.accessRightsLimited Accessen_US
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_US
dcterms.extentp. 161-174en_US
dcterms.issued2011-07-30en_US
dcterms.languageenen_US
dcterms.licenseCopyrighted; all rights reserveden_US
dcterms.publisherElsevieren_US
dcterms.subjectamyloseen_US
dcterms.subjectwaxyen_US
dcterms.subjectgenetic variationen_US
dcterms.subjectstructural characterizationen_US
dcterms.subjectcassavaen_US
dcterms.typeJournal Articleen_US

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