Publication: Effects of cassava variety and growth location on starch fine structure and physicochemical properties
Issued Date
2020-11-01
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ISSN
0268005X
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2-s2.0-85086404350
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Hydrocolloids. Vol.108, (2020)
Suggested Citation
Piengtawan Tappiban, Supajit Sraphet, Nattaya Srisawad, Peng Wu, Huaxin Han, Duncan R. Smith, Jinsong Bao, Kanokporn Triwitayakorn Effects of cassava variety and growth location on starch fine structure and physicochemical properties. Food Hydrocolloids. Vol.108, (2020). doi:10.1016/j.foodhyd.2020.106074 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/57582
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Title
Effects of cassava variety and growth location on starch fine structure and physicochemical properties
Abstract
© 2020 Elsevier Ltd Apparent amylose content (AAC), resistant starch (RS) content, pasting, gelatinization, retrogradation properties, and fine structural parameters amongst starches from five Thai cassava cultivars grown in two different locations were determined. Results indicated that significant differences among different varieties were found for most traits. The AAC, gelatinization onset (To) and peak temperature (Tp), the ratio of peak heights of amylopectin (hAP2/hAP1) and chain length distribution (CLD) of amylopectin fa, fb2, fb3 and average CLD (X‾) were mainly affected by genotypic effects. The peak viscosity (PV), breakdown (BD), molecular size of amylose (Rh, AM) and amylopectin (Rh, AP), average molecular size (Rh‾), the position of amylopectin peak (XAP1) and fb1 were mainly affected by environmental effects. The effects of the genotype × environment interaction were significant for BD, Rh, AM, Rh, AP, hAP2/hAP1 and fb2 values. RS was negatively correlated with the amount of amylopectin fa chains. PV and BD were affected by Rh, AM, Rh, AP, XAP1, XAP2, and the amount of fb1 chains. To and Tp were affected by XAP1, XAP2, fb1 and fb2. These results enhance our understanding of the structure-function relations of starches and are useful for the application of starch in the food industry and for breeding programs to improve the cassava starch quality.