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Physicochemical properties of maca starch.

Ling Zhang1, Guantian Li2, Sunan Wang3

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.

Food Chemistry
|October 11, 2016
PubMed
Summary

Maca root starch offers unique properties compared to common starches. Its low gelatinization temperature makes it suitable for low-temperature food processing and industrial uses.

Keywords:
Enzymatic susceptibilityMaca (Lepidium meyenii Walpers)PastingStarchThermal property

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Area of Science:

  • Food Science
  • Plant Biochemistry
  • Material Science

Background:

  • Maca (Lepidium meyenii Walpers) is recognized for bioactive properties.
  • Starch is a primary component of maca roots, presenting a novel source.
  • Understanding maca starch properties is crucial for its application.

Purpose of the Study:

  • To characterize and compare three types of maca starch (yellow, purple, black).
  • To evaluate maca starch properties against commercial maize, cassava, and potato starches.
  • To determine the suitability of maca starch for specific industrial applications.

Main Methods:

  • Analysis of starch granule size and morphology.
  • X-ray diffraction to determine crystal structure and relative crystallinity.
  • Differential scanning calorimetry for gelatinization temperatures.
  • Pasting properties and textural analysis.

Main Results:

  • Maca starch granules are 9.0–9.6μm, irregularly oval, with B-type X-ray diffraction patterns.
  • Relative crystallinity ranged from 22.2–24.3%, and apparent amylose content was 21.0–21.3%.
  • Onset gelatinization temperatures were low (47.1–47.5°C), with significant differences in pasting and textural properties.

Conclusions:

  • Native maca starch exhibits distinct characteristics compared to commercial starches.
  • Its low gelatinization temperature is advantageous for low-temperature food processing.
  • Maca starch shows potential for various industrial applications requiring specific thermal properties.