Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato
The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch extracted from residual potato (Solanum tuberosum), for obtaining a product with value-added. The potato starch obtained presented a content of carbohydrates (87.79%), protein...
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Universidad de Sonora
2023
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| Acceso en línea: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880 |
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Montoya-Anaya, Diana Gabriela Madera-Santana, Tomás Jesús Aguirre-Mancilla, César Leobardo Grijalva-Verdugo, Claudia Patricia Gonzáles-García , Gerardo Núñez-Colín , Carlos Alberto Rodriguez Nuñez, Jesus Rubén |
| spellingShingle |
Montoya-Anaya, Diana Gabriela Madera-Santana, Tomás Jesús Aguirre-Mancilla, César Leobardo Grijalva-Verdugo, Claudia Patricia Gonzáles-García , Gerardo Núñez-Colín , Carlos Alberto Rodriguez Nuñez, Jesus Rubén Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| author_facet |
Montoya-Anaya, Diana Gabriela Madera-Santana, Tomás Jesús Aguirre-Mancilla, César Leobardo Grijalva-Verdugo, Claudia Patricia Gonzáles-García , Gerardo Núñez-Colín , Carlos Alberto Rodriguez Nuñez, Jesus Rubén |
| author_sort |
Montoya-Anaya, Diana Gabriela |
| title |
Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| title_short |
Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| title_full |
Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| title_fullStr |
Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| title_full_unstemmed |
Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato |
| title_sort |
physicochemical characterization of residual potato (solanum tuberosum) starch recovered from the potato chips industry in mexico: physicochemical characterization of residual potato |
| description |
The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch extracted from residual potato (Solanum tuberosum), for obtaining a product with value-added. The potato starch obtained presented a content of carbohydrates (87.79%), proteins (1.18%), lipids (0.15%), ashes (0.26%), and amylose (24.35%), with a moisture of 10%. The functional properties indicated a water absorption capacity of 1.0163 g/g, solubility and swelling ranges of 30.17-46.65% and 2.31-8.69 g/g, respectively, with a starch gelatinization temperature about 61.7-90 ºC. The TGA thermogram showed that the maximum weight loss was at 288.1 °C. The SEM-EDS showed particles with sizes of 14-69 µm with a composition of 54.3% carbon, 45.4% oxygen and 0.15% potassium. The DLS analysis showed colloidal particles of nanometric size (120 nm) with a zeta potential close to zero. The NMR and XRD exhibited the crystallinity of the starch as type B (34.73%). The FTIR-ATR corroborated the starch structure showing the functional groups of the glucose. This research presented the relationship between the chemical components of potato starch and its thermal, structural, and morphological behavior with the intention of taking advantage of the residual potato generated by the food industry to generate a value-added product. |
| publisher |
Universidad de Sonora |
| publishDate |
2023 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880 |
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1781317594798620672 |
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biotecnia-article-18802023-06-22T17:10:31Z Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico: Physicochemical characterization of residual potato Caracterización fisicoquímica de almidón recuperado de papa (Solanum tuberosum) residual de la industria de papas fritas en México: Caracterización fisicoquímica de almidón recuperado de papa Montoya-Anaya, Diana Gabriela Madera-Santana, Tomás Jesús Aguirre-Mancilla, César Leobardo Grijalva-Verdugo, Claudia Patricia Gonzáles-García , Gerardo Núñez-Colín , Carlos Alberto Rodriguez Nuñez, Jesus Rubén amylose crystallinity functional properties instrumental characterization agroindustrial byproduct amilosa, cristalinidad, propiedades funcionales, caracterización instrumental. The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch extracted from residual potato (Solanum tuberosum), for obtaining a product with value-added. The potato starch obtained presented a content of carbohydrates (87.79%), proteins (1.18%), lipids (0.15%), ashes (0.26%), and amylose (24.35%), with a moisture of 10%. The functional properties indicated a water absorption capacity of 1.0163 g/g, solubility and swelling ranges of 30.17-46.65% and 2.31-8.69 g/g, respectively, with a starch gelatinization temperature about 61.7-90 ºC. The TGA thermogram showed that the maximum weight loss was at 288.1 °C. The SEM-EDS showed particles with sizes of 14-69 µm with a composition of 54.3% carbon, 45.4% oxygen and 0.15% potassium. The DLS analysis showed colloidal particles of nanometric size (120 nm) with a zeta potential close to zero. The NMR and XRD exhibited the crystallinity of the starch as type B (34.73%). The FTIR-ATR corroborated the starch structure showing the functional groups of the glucose. This research presented the relationship between the chemical components of potato starch and its thermal, structural, and morphological behavior with the intention of taking advantage of the residual potato generated by the food industry to generate a value-added product. El objetivo de este estudio fue evaluar las propiedades fisicoquímicas, morfológicas, estructurales y térmicas del almidón extraído de papa residual (Solanum tuberosum), para la obtención de un producto con valor agregado. El almidón de papa obtenido presentó un contenido de carbohidratos (87.79%), proteínas (1.18%), lípidos (0.15%), cenizas (0.26%) y amilosa (24.35%), con una humedad del 10%. Las propiedades funcionales indicaron una capacidad de absorción de agua de 1.0163 g/g, los rangos de solubilidad e hinchamiento fueron de 30.17-46.65% y 2.31-8.69 g/g, respectivamente, con una temperatura de gelatinización del almidón en el rango de 61.7-90ºC. El termograma TGA mostró que la máxima pérdida de peso fue a 288.1°C. El SEM-EDS mostró partículas con tamaños de 14-69 µm con una composición de 54.3% de carbono, 45.4% de oxígeno y 0.15% de potasio. El análisis DLS mostró partículas coloidales de tamaño nanométrico (120 nm) con un potencial zeta cercano a cero. La RMN y XRD exhibieron la cristalinidad del almidón como tipo B (34.73%). El FTIR-ATR corroboró la estructura del almidón mostrando los grupos funcionales de la glucosa. Esta investigación presentó la relación entre los componentes químicos del almidón de papa y su comportamiento térmico, estructural y morfológico con la intención de aprovechar los residuos de papa generados por la industria alimentaria para generar un producto de valor agregado. Universidad de Sonora 2023-04-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/html text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880 10.18633/biotecnia.v25i2.1880 Biotecnia; Vol. 25 No. 2 (2023): May - August; 60 - 72 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 60 - 72 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880/778 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880/866 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1880/877 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0 |
