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Isolation and Partial Characterization of Okenia (Okenia hypogaea) Starch

2002; Wiley; Volume: 54; Issue: 5 Linguagem: Inglês

10.1002/1521-379x(200205)54

2192-4236

Laura Sánchez‐Hernández, Javier Solorza‐Feria, Guadalupe Méndez‐Montealvo, Octavio Paredes‐López, Luís A. Bello‐Pérez,

Microbial Metabolites in Food Biotechnology

Starch - StärkeVolume 54, Issue 5 p. 193-197 Research Paper Isolation and Partial Characterization of Okenia (Okenia hypogaea) Starch Laura Sánchez-Hernández, Laura Sánchez-Hernández Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorJavier Solorza-Feria, Javier Solorza-Feria Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorGuadalupe Méndez-Montealvo, Guadalupe Méndez-Montealvo Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorOctavio Paredes-López, Octavio Paredes-López Centro de Investigación y de Estudios Avanzados del IPN, Irapuato Guanajuato, MéxicoSearch for more papers by this authorLuis Arturo Bello-Pérez, Corresponding Author Luis Arturo Bello-Pérez [email protected] Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoCeprobi-IPN (Center for Research on Biotic Products). Km 8.5 Carr. Yautepec-Jojutla, P.O. Box. 24, Z.C. 62731, Yautepec, Morelos, MexicoSearch for more papers by this author Laura Sánchez-Hernández, Laura Sánchez-Hernández Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorJavier Solorza-Feria, Javier Solorza-Feria Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorGuadalupe Méndez-Montealvo, Guadalupe Méndez-Montealvo Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoSearch for more papers by this authorOctavio Paredes-López, Octavio Paredes-López Centro de Investigación y de Estudios Avanzados del IPN, Irapuato Guanajuato, MéxicoSearch for more papers by this authorLuis Arturo Bello-Pérez, Corresponding Author Luis Arturo Bello-Pérez [email protected] Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, MéxicoCeprobi-IPN (Center for Research on Biotic Products). Km 8.5 Carr. Yautepec-Jojutla, P.O. Box. 24, Z.C. 62731, Yautepec, Morelos, MexicoSearch for more papers by this author First published: 03 May 2002 https://doi.org/10.1002/1521-379X(200205)54:5 3.0.CO;2-JCitations: 14AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Okenia hypogaea (Schlech. & Cham.) belongs to the family of the Nyctaginacea, which produces a seed that is composed mainly of starch, the probable origin of Okenia hypogaea is Mexico. The aim of this work was to isolate the starch from Okenia hypogaea and to evaluate its chemical composition, along with some physicochemical and functional properties. Okenia gave a starch yield of 36 %; this starch had an amylose content of 26.1 %, with a fat content similar to corn starch, but with a higher ash fraction. Okenia starch possessed a small granule size (1—3 μm), the same as amaranth starch, with similar characteristics of stability and clarity of pastes as corn starch. At 60 °C the water retention capacity of okenia starch was higher than that of corn starch, but at higher temperatures an inverse pattern was found. When the temperature in the experiments increased, solubility and swelling values increased; okenia starch had higher swelling values than corn starch over the range of temperatures assayed. Okenia starch also presented a lower freeze-thaw stability than corn starch on the first two cycles. 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