Functionality of cassava genotypes for waxy starch

• Autor(a) principal: Santos, Thaís Barbosa Dos
• Data de Publicação: 2021
• Outros Autores: de Carvalho, Carlos Wanderlei Piler, de Oliveira, Luciana Alves, de Oliveira, Eder Jorge, Villas-Boas, Flávia [UNESP], Franco, Célia Maria Landi [UNESP], Chávez, Davy William Hidalgo
• Tipo de documento: Artigo
• Idioma: eng; por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S1678-3921.pab2021.v56.02414; http://hdl.handle.net/11449/233897
• topic: amylopectin; Manihot esculenta; paste viscosity; Pearson's correlation; principal component analysis; waxy maize starch

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 chainlength 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.