Physicochemical characterization of residual potato (Solanum tuberosum) starch recovered from the potato chips industry in Mexico

The objective of this study was to evaluate the physicoche-mical, morphological, structural, and thermal properties of starch recovered from Solanum tuberosum residual of chips industry in Mexico using advanced instrumental techniques. The residual potato was collected from a chips production company and the starch obtained by aqueous extraction. The starch presented a content of carbohydrates of 87.79 %, proteins (1.18 %), lipids (0.15 %), ashes (0.26 %), and amylose (24.35 %). The water absorption capacity was 1.0163 g g-1, solubility (30.17 -46.65 %), swelling (2.31 -8.69 g g-1). Thermal analyzes showed a starch gelatinization about 61.7 -90 oC with a maximum weight loss at 288.1 degrees C. The scanning elec-tron microscopy-energy dispersive spectroscopy (SEM-EDS) showed particles of 14 -69 mu m with a composition of 54.3 % carbon, 45.4 % oxygen, and 0.15 % potassium. The dynamic light scattering (DLS) showed particles of nanometric size (120 nm). The nuclear magnetic resonance (NMR) and X-Ray diffraction (XRD) exhibited the crystallinity of the starch as type B (34.73 %) and the Fourier transform infrared spec-troscopy-attenuated total reflectance (FTIR-ATR) showed the functional groups distinctive of the glucose.