Isolation and Molecular Characterization of Makal (Xanthosoma yucatanensis) Starch

Starch was isolated from a non‐conventional source: makal ( Xanthosoma yucatanensis ) and molecular characteristics were determined using X‐ray diffraction, light scattering and chain length determination. The granules had an oval shape with sizes between 8 and 20 μm, with an average size of 12.4 μm. Amylose content was 22.4% and amylopectin content 77.6% . The granules presented a C‐type X‐ray diffraction pattern, with a degree of polymerization (DP) of 5–19 for branch chain lengths and an average molar mass of 5.4×10 6 g/mol. The R H and the R G was 61.7 and 92.7 nm, respectively. Gelatinization temperature was 72.6 to 84.2°C and transition enthalpy was 15 J/g, which may be related to the X‐ray diffraction pattern and to the small granule size of makal starch. The retrogradation of makal starch increased during storage.