Resumo

PARDO C, Oscar Hernando; CASTANEDA, Julio César  e  ORTIZ, César Armando. Thermal and structural characterization of starches from different potato varieties. Acta Agron. [online]. 2013, vol.62, n.4, pp.289-295. ISSN 0120-2812.

Physicochemical, structural and thermal analysis of different starch potato grown in Boyacá, Parda Pastusa (P), Tuquerreña (T), ICA Huila (IH), ICA Puracé (IP), ICA Unica (IU), Criolla Latina (C) and R-12 (R) were evaluated. Protein and ashes content were measured using AOAC methods; moisture was obtained by a moisture analyzer, crystal structure by X-ray diffraction (XRD) and thermal properties using differential scanning calorimetry (DSC). There are significant differences between starches (p <0.05), grouping them into those with high and low moisture content. Starch IU variety had the highest ash content and the variety T, the smallest. For all samples, the diffractograms show patterns of crystallinity type B. However, the IP starch varieties, P, IU, IH and T show a better crystallinity than those standard varieties C and R. For IP varieties, P, IU, T and IH, the first and second, endothermic peak in the thermograms appear between 123-163 J/g, and 141-213.3 J/g, respectively, while for starch varieties R and C is among 68-77 J/g and 334-358 J/g, respectively.

Palavras-chave : Potato starches; physicochemical analysis; crystallinity; gelatinization.

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