Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)

The objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata (DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY...

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Autores:: Martinez Villadiego, Keydis
Arias Tapia, Mary Judith
Useche Vivero, Jairo
Ledesma, Yorleys
Leyton, Alexander

Tipo de recurso:

Fecha de publicación:: 2020

Institución:: Universidad Tecnológica de Bolívar

Repositorio:: Repositorio Institucional UTB

Idioma:: eng

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dc.title.spa.fl_str_mv	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
title	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
spellingShingle	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata) Starch Dioscorea rotundata Ipomoea batatas Morphology Thermal analysis Amylose and amylopectin content
title_short	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
title_full	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
title_fullStr	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
title_full_unstemmed	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
title_sort	Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
dc.creator.fl_str_mv	Martinez Villadiego, Keydis Arias Tapia, Mary Judith Useche Vivero, Jairo Ledesma, Yorleys Leyton, Alexander
dc.contributor.author.none.fl_str_mv	Martinez Villadiego, Keydis Arias Tapia, Mary Judith Useche Vivero, Jairo Ledesma, Yorleys Leyton, Alexander
dc.subject.keywords.spa.fl_str_mv	Starch Dioscorea rotundata Ipomoea batatas Morphology Thermal analysis Amylose and amylopectin content
topic	Starch Dioscorea rotundata Ipomoea batatas Morphology Thermal analysis Amylose and amylopectin content
description	The objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata (DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY; the granules are round and elliptical in shape with an average size of 25.5 μm, and the degradation temperature is 311.01 °C. The amylose/amylopectin content is 45.9/54.1 in SP; the granules are polygonal, oval, and semi-oval in shape with an average size of 9.5 μm, and the degradation temperature of 312.89 °C. The morphology of the granules in the different starch/glycerol formulations showed no structural damage to both species. However, increased degradation temperature was observed in the plasticized starches and in the shape and intensity of the band. Results indicate that the addition of glycerol improves the properties of native starches for processing and their potential use as bioplastics.
publishDate	2020
dc.date.accessioned.none.fl_str_mv	2020-11-06T12:28:03Z
dc.date.available.none.fl_str_mv	2020-11-06T12:28:03Z
dc.date.issued.none.fl_str_mv	2020-09-18
dc.date.submitted.none.fl_str_mv	2020-11-04
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dc.identifier.citation.spa.fl_str_mv	Martinez Villadiego, K., Arias Tapia, M.J., Useche, J. et al. Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata). J Polym Environ (2020). https://doi.org/10.1007/s10924-020-01898-2
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/20.500.12585/9565
dc.identifier.url.none.fl_str_mv	https://link.springer.com/article/10.1007/s10924-020-01898-2
dc.identifier.doi.none.fl_str_mv	10.1007/s10924-020-01898-2
dc.identifier.instname.spa.fl_str_mv	Universidad Tecnológica de Bolívar
dc.identifier.reponame.spa.fl_str_mv	Repositorio Universidad Tecnológica de Bolívar
identifier_str_mv	Martinez Villadiego, K., Arias Tapia, M.J., Useche, J. et al. Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata). J Polym Environ (2020). https://doi.org/10.1007/s10924-020-01898-2 10.1007/s10924-020-01898-2 Universidad Tecnológica de Bolívar Repositorio Universidad Tecnológica de Bolívar
url	https://hdl.handle.net/20.500.12585/9565 https://link.springer.com/article/10.1007/s10924-020-01898-2
dc.language.iso.spa.fl_str_mv	eng
language	eng
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dc.format.extent.none.fl_str_mv	10 páginas
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dc.publisher.place.spa.fl_str_mv	Cartagena de Indias
dc.source.spa.fl_str_mv	Journal of Polymers and the Environment (2020)
institution	Universidad Tecnológica de Bolívar
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spelling	Martinez Villadiego, Keydis2318d22a-4b85-4b98-b89e-4661ca8c2859Arias Tapia, Mary Judith239f5c16-2ee2-494b-8708-8d3702dc094cUseche Vivero, Jairo6bed9359-4992-4e29-b0a3-2604d9295474Ledesma, Yorleys41db5a1c-a6b7-4cc8-ae0c-15c6f515d9a6Leyton, Alexander931f7040-bddb-4607-9900-5a50ca75632b2020-11-06T12:28:03Z2020-11-06T12:28:03Z2020-09-182020-11-04Martinez Villadiego, K., Arias Tapia, M.J., Useche, J. et al. Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata). J Polym Environ (2020). https://doi.org/10.1007/s10924-020-01898-2https://hdl.handle.net/20.500.12585/9565https://link.springer.com/article/10.1007/s10924-020-01898-210.1007/s10924-020-01898-2Universidad Tecnológica de BolívarRepositorio Universidad Tecnológica de BolívarThe objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata (DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY; the granules are round and elliptical in shape with an average size of 25.5 μm, and the degradation temperature is 311.01 °C. The amylose/amylopectin content is 45.9/54.1 in SP; the granules are polygonal, oval, and semi-oval in shape with an average size of 9.5 μm, and the degradation temperature of 312.89 °C. The morphology of the granules in the different starch/glycerol formulations showed no structural damage to both species. However, increased degradation temperature was observed in the plasticized starches and in the shape and intensity of the band. Results indicate that the addition of glycerol improves the properties of native starches for processing and their potential use as bioplastics.10 páginasapplication/pdfengJournal of Polymers and the Environment (2020)Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85StarchDioscorea rotundataIpomoea batatasMorphologyThermal analysisAmylose and amylopectin contentinfo:eu-repo/semantics/closedAccesshttp://purl.org/coar/access_right/c_14cbCartagena de IndiasPúblico generalWu Z, Huang Y, Xiao L et al (2019) Physical properties and structural characterization of starch/polyvinyl alcohol/graphene oxide composite films. 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Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)

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