Granulometric structure, zeta potential and differential scanning calorimetry of native starch powders from Dioscorea spp

Authors

  • Gildas K. Gbassi Departement de Chimie Analytique, Chimie Générale et Minérale, UFR Sciences Pharmaceutiques et Biologiques, Université Felix Houphouet Boigny, BPV 34 Abidjan, Cote d’Ivoire
  • Christophe N. Amin Departement de Chimie Analytique, Chimie Générale et Minérale, UFR Sciences Pharmaceutiques et Biologiques, Université Felix Houphouet Boigny, BPV 34 Abidjan, Cote d’Ivoire
  • Patrick G. Atheba Laboratoire de Chimie Physique, UFR Sciences des Structures, de la Matiere et Technologie (SSMT), Université Felix Houphouet Boigny, BP 582 Abidjan 22, Cote d’Ivoire
  • Albert Trokourey Laboratoire de Chimie Physique, UFR Sciences des Structures, de la Matiere et Technologie (SSMT), Université Felix Houphouet Boigny, BP 582 Abidjan 22, Cote d’Ivoire
  • Seri Yolou Departement de Chimie Analytique, Chimie Générale et Minérale, UFR Sciences Pharmaceutiques et Biologiques, Université Felix Houphouet Boigny, BPV 34 Abidjan, Cote d’Ivoire
  • Michele Ake Departement de Chimie Analytique, Chimie Générale et Minérale, UFR Sciences Pharmaceutiques et Biologiques, Université Felix Houphouet Boigny, BPV 34 Abidjan, Cote d’Ivoire

DOI:

https://doi.org/10.13171/mjc.2.5.2014.01.01.17

Abstract

Starch powders from two cultivars of Dioscorea rotundata (DR) were analysed on the physicochemical aspect. Granulometric structure, zeta potential and differential scanning calorimetry of starch powders showed the following properties. Various shapes with predominance of granule ranging from 10 to 40 μm were noted. The zeta potential of DR went from positive values to negative values as the pH was increasing from 2 to 8. From pH 2 to 4, the zeta potential was positive. A significant difference was obtained between each value (p > 0.05). The zeta potential took a negative value from pH 5 and above. The results of thermal analysis show that starches start swelling at 68.91.5 C. Enthalpy of gelatinization was about 15 J.g-1.

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Published

2014-01-01

Issue

Vol. 2 No. 5 (2014)

Section

Food Chemistry

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