title: Physicochemical properties of maca starch.
abstract: Maca (Lepidium meyenii Walpers) is gaining research attention due to its unique bioactive properties. Starch is a major component of maca roots, thus representing a novel starch source. In this study, the properties of three maca starches (yellow, purple and black) were compared with commercially maize, cassava, and potato starches. The starch granule sizes ranged from 9.0 to 9.6μm, and the granules were irregularly oval. All the maca starches presented B-type X-ray diffraction patterns, with the relative degree of crystallinity ranging from 22.2 to 24.3%. The apparent amylose contents ranged from 21.0 to 21.3%. The onset gelatinization temperatures ranged from 47.1 to 47.5°C as indicated by differential scanning calorimetry. Significant differences were observed in the pasting properties and textural parameters among all of the studied starches. These characteristics suggest the utility of native maca starch in products subjected to low temperatures during food processing and other industrial applications.
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Zhang
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
authors.forename: Guantian
authors.initials: G
authors.lastname: Li
authors.affiliation: Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada.
authors.forename: Sunan
authors.initials: S
authors.lastname: Wang
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.
authors.forename: Weirong
authors.initials: W
authors.lastname: Yao
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: fzhu5@yahoo.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
mesh_terms: D000688:Amylose / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D029686:Lepidium / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry; D018517:Plant Roots / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry
chemical_list: D013213:Starch; D000688:Amylose
keywords: Enzymatic susceptibility; Maca (Lepidium meyenii Walpers); Pasting; Starch; Thermal property