Abstract
Abstract: The objective of this work was to select cassava (Manihot esculenta) genotypes from the Brazilian germplasm bank with a functionality similar to that of waxy starch. A total of 881 genotypes were pre-selected using principal component analysis and hierarchical clustering, and their industrial potential was compared with that of the 7745-5WX waxy cassava and the WX-Maize waxy maize clones, both used as references. Two genotypes stood out: BGM0036 and BGM0083. Samples from these four genotypes were characterized by means of amylose content, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, paste viscosity, and chain-length distribution of amylopectin. The samples presented A-type crystallinity and no statistical differences (p > 0.05) regarding crystallinity degree (25.3 to 30.0), which shows similar proportions of the amylose/amylopectin fractions. No differences were observed in the microstructure of the cassava starches. Initial gelatinization temperature and amylopectin short chains presented a very strong negative correlation, indicating that a lower proportion of short chains of amylopectin results in a higher initial temperature of gelatinization. BGM0036 and BGM0083 show a low final viscosity, close to that of the waxy maize and cassava starches, being an alternative for use in different foods that require stability during freezing.
Highlights
The starch of cassava (Manihot esculenta Crantz), a tropical root crop originated in South America, is easier to extract than that of cereals (Costa et al, 2018; Teixeira et al, 2018)
The 104 genotypes from the Brazilian germplasm bank (BGB) plus the 2 genotypes from CIAT were cultivated again in the 2016/2017 crop season, in an experimental field of Empresa Brasileira de Pesquisa Agropecuária (Embrapa). This time, only 47 cassava genotypes were pre-selected for having a viscosity profile close to that of the waxy starch used for starch extraction: 45 from the BGB (BGM0036, BGM0037, BGM0080, BGM0083, BGM0087, BGM0120, BGM0288, BGM0364, BGM0368, BGM0380, BGM0489, BGM0557, BGM0561, BGM0575, BGM0591, BGM0914, BGM0934, BGM0962, BGM0975, BGM0995, BGM0996, BGM1044, BGM1103, BGM1134, BGM1142, BGM1158, BGM1265, BGM1291, BGM1335, BGM1358, BGM1415, BGM1448, BGM1503, BGM1518, BGM1637, BGM1643, BGM1660, BGM1684, BGM1692, BGM1733, BGM1734, BGM1742, BGM1769, BGM1818, and BGM1884) and 2 from CIAT (77347WX and 7745-5WX)
The principal component analysis (PCA) of the Rapid Visco Analyser (RVA) parameters resulted in vectors pasting temperature (PT), peak viscosity at 95°C (PV), minimum viscosity after heating (mV), breakdown viscosity (BD), maximum viscosity during cooling (MVC), setback viscosity (SB), final viscosity (FV), and CV of the 883 cassava genotypes pre-selected for starches with a waxy profile (Figure 1 A)
Summary
The starch of cassava (Manihot esculenta Crantz), a tropical root crop originated in South America, is easier to extract than that of cereals (Costa et al, 2018; Teixeira et al, 2018). It is an inexpensive product with desirable pasting properties, which makes it highly demanded in the food industry (Drunkler et al, 2012). For the consistent commercial use of this starch, its properties should be investigated considering its functional characteristics. Other possible applications are in pharmaceuticals, textiles, fuels, biodegradable packaging materials, and thin films of thermoplastics (Shevkani et al, 2017)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
