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Article

Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon.

Journal of agricultural and food chemistry - 12 Jan 2011

Pérez Elevina, Gibert Olivier, Rolland-Sabaté Agnès, Jiménez Yarlezka, Sánchez Teresa, Giraldo Andrés, Pontoire Bruno, Guilois Sophie, Lahon Marie-Christine, Reynes Max, Dufour Dominique

Abstract excerpt

"Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 μm. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 °C...

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Identifiers

PMID: 21158430
DOI: 10.1021/jf100418r

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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