Isolation and characterization of Alstroemeria hookeri ssp. hookeri starch in comparison with potato starch

Abstract

Starch was isolated from a non-conventional source, Alstroemeria tubers and its physicochemical properties were evaluated. Commercial potato starch was used for comparison. The chemical compositions of the starches were similar, except in ash, protein, and lipids contents, where Alstroemeria showed lower values compared to potato. Starch recovery ratio for Alstroemeria was 86.4%. AM content and degree of crystallinity were similar. Granule size distribution for Alstroemeria was narrower compared to potato. The swelling properties of Alstroemeria were higher than for potato, increasing as temperature increased. Alstroemeria exhibited higher peak viscosity, breakdown and final viscosity; and lower gelatinization and pasting temperature compared to potato. AP MWand branch chain-length distribution were studied. Alstroemeria had higher molar mass (Mw), gyration radii (Rz), and density (ρ) compared to potato. Potato starch had a higher proportion of intermediate/short chains (DP 13-24) and Alstroemeria starch had a higher proportion of long chains (DP ≥ 37). © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.