Physicochemical characterization of residual potato ( Solanum tuberosum) starch recovered from the potato chips industry in Mexico
2023
Montoya-Anaya,Diana G. | Madera-Santana,Tomas J. | Aguirre-Mancilla,Cesar L. | Grijalva-Verdugo,Claudia | Gonzales-Garcia,Gerardo | Nuñez-Colín,Carlos A. | Rodriguez-Nuñez,Jesus R.
Abstract The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch recovered from Solanum tuberosum residual of chips industry in Mexico using advanced instrumental techniques. The residual potato was collected from a chips production company and the starch obtained by aqueous extraction. The starch presented a content of carbohydrates of 87.79 %, proteins (1.18 %), lipids (0.15 %), ashes (0.26 %), and amylose (24.35 %). The water absorption capacity was 1.0163 g g-1, solubility (30.17 - 46.65 %), swelling (2.31 - 8.69 g g-1). Thermal analyzes showed a starch gelatinization about 61.7 - 90 ºC with a maximum weight loss at 288.1 °C. The scanning electron microscopy-energy dispersive spectroscopy (SEM-EDS) showed particles of 14 - 69 µm with a composition of 54.3 % carbon, 45.4 % oxygen, and 0.15 % potassium. The dynamic light scattering (DLS) showed particles of nanometric size (120 nm). The nuclear magnetic resonance (NMR) and X-Ray diffraction (XRD) exhibited the crystallinity of the starch as type B (34.73 %) and the Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) showed the functional groups distinctive of the glucose.
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