Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (<i>Xanthosoma sagittifolium</i>), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/13/4006 |
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| author | Vicente Espinosa-Solis Paul Baruk Zamudio-Flores Miguel Espino-Díaz Gilber Vela-Gutiérrez J. Rodolfo Rendón-Villalobos María Hernández-González Francisco Hernández-Centeno Hayde Yajaira López-De la Peña René Salgado-Delgado Adalberto Ortega-Ortega |
| author_facet | Vicente Espinosa-Solis Paul Baruk Zamudio-Flores Miguel Espino-Díaz Gilber Vela-Gutiérrez J. Rodolfo Rendón-Villalobos María Hernández-González Francisco Hernández-Centeno Hayde Yajaira López-De la Peña René Salgado-Delgado Adalberto Ortega-Ortega |
| author_sort | Vicente Espinosa-Solis |
| collection | DOAJ |
| description | The feasibility of obtaining resistant starch type III (RS3) from malanga flour (<i>Xanthosoma sagittifolium</i>), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research. |
| first_indexed | 2024-03-10T09:54:34Z |
| format | Article |
| id | doaj.art-35f62de355a84192a0e2c5869533ff08 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:54:34Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-35f62de355a84192a0e2c5869533ff082023-11-22T02:26:16ZengMDPI AGMolecules1420-30492021-06-012613400610.3390/molecules26134006Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn StarchVicente Espinosa-Solis0Paul Baruk Zamudio-Flores1Miguel Espino-Díaz2Gilber Vela-Gutiérrez3J. Rodolfo Rendón-Villalobos4María Hernández-González5Francisco Hernández-Centeno6Hayde Yajaira López-De la Peña7René Salgado-Delgado8Adalberto Ortega-Ortega9Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, MexicoLaboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, MexicoCentro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, MexicoDepartamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, MexicoDepartamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, MexicoDepartamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, MexicoTecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, MexicoFacultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, MexicoThe feasibility of obtaining resistant starch type III (RS3) from malanga flour (<i>Xanthosoma sagittifolium</i>), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.https://www.mdpi.com/1420-3049/26/13/4006malanga flourFTIR spectroscopyresistant starchamylose molecular weightcolor evaluation |
| spellingShingle | Vicente Espinosa-Solis Paul Baruk Zamudio-Flores Miguel Espino-Díaz Gilber Vela-Gutiérrez J. Rodolfo Rendón-Villalobos María Hernández-González Francisco Hernández-Centeno Hayde Yajaira López-De la Peña René Salgado-Delgado Adalberto Ortega-Ortega Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch Molecules malanga flour FTIR spectroscopy resistant starch amylose molecular weight color evaluation |
| title | Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch |
| title_full | Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch |
| title_fullStr | Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch |
| title_full_unstemmed | Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch |
| title_short | Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch |
| title_sort | physicochemical characterization of resistant starch type iii rs3 obtained by autoclaving malanga i xanthosoma sagittifolium i flour and corn starch |
| topic | malanga flour FTIR spectroscopy resistant starch amylose molecular weight color evaluation |
| url | https://www.mdpi.com/1420-3049/26/13/4006 |
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