Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches
Abstract
Oca (Oxalis tuberosa) is an underutilized species and represents a novel starch source. Composition and structure of starches from tubers of two commercial oca varieties grown in New Zealand were compared to those of normal maize and potato starches. The phosphorus content of oca starch was ∼60% of that of potato starch. The amylose content of oca starch (∼21%) was lower than that of maize and potato starches (concanavalin A precipitation...
Paper Details
Title
Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches
Published Date
Oct 1, 2019
Journal
Volume
296
Pages
116 - 122
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