Journal of Polymer and Biopolymer Physics Chemistry
ISSN (Print): 2373-3403 ISSN (Online): 2373-3411 Website: http://www.sciepub.com/journal/jpbpc Editor-in-chief: Martin Alberto Masuelli
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Journal of Polymer and Biopolymer Physics Chemistry. 2014, 2(1), 1-5
DOI: 10.12691/jpbpc-2-1-1
Open AccessArticle

Physicochemical and Functional Properties of Native and Modified by Crosslinking, Dark-Cush-Cush Yam (Dioscorea Trifida) and Cassava (Manihot Esculenta) Starch

Tomy J. Gutiérrez1, , Elevina Pérez1, Romel Guzmán1, María Soledad Tapia1 and Lucía Famá2

1Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado, Caracas 1041-A, Venezuela

2LP&MC, Dep. de Física, Facultad de Ciencias Exactas y Naturales and IFIBA-CONICET, Universidad de Buenos Aires, Ciudad Universitaria, Pab. 1, (C1428EHA), Buenos Aires, Argentina

Pub. Date: January 16, 2014

Cite this paper:
Tomy J. Gutiérrez, Elevina Pérez, Romel Guzmán, María Soledad Tapia and Lucía Famá. Physicochemical and Functional Properties of Native and Modified by Crosslinking, Dark-Cush-Cush Yam (Dioscorea Trifida) and Cassava (Manihot Esculenta) Starch. Journal of Polymer and Biopolymer Physics Chemistry. 2014; 2(1):1-5. doi: 10.12691/jpbpc-2-1-1

Abstract

Cush-cush yam (Dioscorea trifida), is a sub-utilized tropical crop, rich in starch, which grown in tropical areas. The exploitation of its starch has great potential. The objectives of this research was to modify starch isolated from dark-cush-cush yam, which grown in the Venezuelan Amazonian, and commercial cassava starch, by cross linking, in order to characterize and compare them with their native counterparts. The results showed that differences in the amylose content affected the composition, structure and functional properties of both starches. The degree of substitution (DS) was more significant in the cush-cush starch yam than that of the cassava starch, even if both were within the ranges allowed by the FDA. The granular size of cassava starch was slightly changed by modification. The rheological properties also changed, increasing the viscosity peak, breakdown, consistency and setback. Finally, that modification method conferred great stability to the starches gelatinization.

Keywords:
non-conventional starches cross-linking modified starches

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