Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch

Delia E Páramo-Calderón; Lucio A Vázquez-León; Heidi M Palma-Rodríguez; Rubí G Utrilla-Coello; Apolonio Vargas-Torres; Martín A Meza-Nieto; Teresa Romero-Cortes; Alejandro Aparicio-Saguilán

doi:10.1016/j.foodchem.2023.136720

Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch

Food Chem. 2023 Nov 30:427:136720. doi: 10.1016/j.foodchem.2023.136720. Epub 2023 Jun 24.

Authors

Delia E Páramo-Calderón¹, Lucio A Vázquez-León², Heidi M Palma-Rodríguez³, Rubí G Utrilla-Coello¹, Apolonio Vargas-Torres³, Martín A Meza-Nieto³, Teresa Romero-Cortes⁴, Alejandro Aparicio-Saguilán⁵

Affiliations

¹ Ingeniería de Alimenos, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, 68301 Tuxtepec, OAX, Mexico.
² Cátedra CONACyT-Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial. C. P., 68301 Tuxtepec, Oax, Mexico.
³ Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad km 1, Rancho Universitario, CP. 43600, Tulancingo de Bravo, Hidalgo, Mexico.
⁴ Escuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, carretera Apan-Calpulalpan, km 8, Chimalpa Tlalayotle s/n, C.P. 43900 Col. Chimalpa, Apan, Hidalgo, Mexico.
⁵ Ingeniería de Alimenos, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, 68301 Tuxtepec, OAX, Mexico. Electronic address: alejandrosag@hotmail.com.

PMID: 37423046
DOI: 10.1016/j.foodchem.2023.136720

Abstract

This work evaluates the effect of high-energy mechanical milling time (7 levels, 20-80 min) on amylose content, crystallinity pattern, temperature and gelatinization enthalpy, morphology, and rheological properties of chayotextle (Sechium edule Sw.) starch. After 30 min of milling, granular structure was affected, and amylose values were the highest while crystallinity and gelatinization enthalpy decreased significantly. These changes allowed to obtain gels with viscoelastic properties where the elastic character (Ǵ) prevailed upon the viscous modulus (Ǵ́). Native starch showed Tan δ values of 0.6, increased significantly (0.9) after 30 min of milling due to the surge in linear chains (amylose) and loss of granular structure. Native and modified starches showed high dependence on cutting or shear speed, presenting a non-Newtonian behavior (reofluidizers). These results indicate that mechanical grinding is an alternative to obtain modified starches with applications in the food industry.

Keywords: Chayotextle starch; Mechanical milling; Rheology properties, characterization physicochemical.

MeSH terms

Amylose* / chemistry
Rheology
Starch* / chemistry
Temperature
Thermodynamics
Viscosity

Substances

Starch
Amylose