TTDI Development “Waxy Tapioca”

WORLD TAPIOCA CONFERENCE AND THAILAND TAPIOCA EXHIBITION 2013

Suranaree University of TechnologyNakhon Ratchasima

Chareinsak RojanaridpichedFaculty of Agriculture Kasetsart University

Hernan CeballosInternational Center for

Tropical Agriculture (CIAT)

INTRODUCTION: The importance of cassava starch

Starch is the principal energy reserve in plants and is one of the most abundant carbohydrates in the biosphere. It isalso the most important source of energy for human and animal diets

A biodegradable polymer with well-defined properties, it has huge potential as renewable resource for various applications

A vast range of native starches with highly different functionalities are already on the market

Botanical origin of starches strongly influence the functional properties of native starches

INTRODUCTION: The importance of cassava starch

Cassava is an excellent source of starch because it is easily extractable (low levels of fat and protein in the roots)

Thailand has been very successful developing high yielding varieties making cassava a competitive source of starch

Cassava starch and its derivatives is pure white in color and have a “non-cereal” taste which is highly desirable

These features explain why cassava is the 2nd most important source of starch (8 M tons) after maize (16 M tons), worldwide

INTRODUCTION: History of waxy starch

Tapioca was recognizedand valued for its quality and advantages in special applications

… but 2nd World Warinterrupted Tapioca commerce between Asia and North America

...and the USA industryneeded to find a replacement for the tapioca it could no longer import:

the industry of “waxy” maize starch was born

Starch is typically made of two glucose polymers.

Their proportion & relativelength of their chains affect the functional properties of the starch:

INTRODUCTION: Starch biochemistry

CIAT screened more than 4000 different varieties in search of cassava starches with new properties

RetrogradationSyneresisGel clarity Thermal propertiesViscosity, etc.

Commercial applications

“Waxy” starch lacks amylose. For years the starch industry asked foramylose-free cassava starch

However, that work failed identifying anything useful, and left us only with“generic” cassava (regarding functional properties) to work with

INTRODUCTION: Starch biochemistry

Properties Amylose Amylopectin

Water solubility Less soluble More soluble

Viscosity (thickener, stabilizer) Low High

Retrogradation (gelling)High Low

Syneresis (releasing water) High Low

INTRODUCTION: Starch biochemistry

Paste texture

Short Long(waxy)

Opaque

Clear(waxy)

Paste clarity

INTRODUCTION: Starch biochemistry

Syneresis(expelled water, encouaged by amylose)

Retrograded starch(starch gel)

One advantageof cassava is that,even in normal

starch, syneresis is negligible

INTRODUCTION: Starch biochemistry

Waxy maize

Normal maize

High amylose maize

Wheat Potato Tapioca

Amylose content (%) 0 28 50-70 28 21 17

Paste viscosityMedium

-highMedium Low

Medium-low

Very high

High

Paste texture Long Short Short Short Long Long

Paste clarityFairlyclear

Opaque Opaque CloudyVery clear

Quiteclear

Resistance to shear Low Medium High MediumMedium

-lowLow

Retrogradationrate / setback

Verylow

High Very high High Medium Low

Developing

cassava

clones with

new starch

types

1. Screening worldwide germplasm collection

2. The “wild strategy”: other Manihots species

3. “Sophisticated surgery” genetic modification

4. Inbreeding to uncover recessive traits

5. Induced mutations

Approaches to develop clones with new starch properties

March 2006: 1st

natural waxy cassava

detected (after self-

pollination)

Inbreeding: naturally occurring amylose-free (waxy)

Scanning electron

microscope photographs

Normal

Small-

granules

8.77 μm

5.73 μm

7.95 μm

9.69 μm

13.3 μm

10.9 μm

11.1 μm

Starch has about 30-36%

amylose compared with the

typical levels of around 20-21%

Induced mutations: granule size and high amylose content

Physicochemical

and functional

properties of

new cassava

types

Functional properties of new cassava starches

Exploiting new

cassava starch

types

Double mutants: combining waxy + small granule

Double mutants Small granulesWaxy

Pasting curves from double mutants (5 &10%)

0

10

20

30

40

50

60

70

80

90

100

0

200

400

600

800

1,000

1,200

1,400

0 5 10 15 20

Te

mp

era

ture

(o

C)

Vis

co

sit

y (

cP

)

Time (minutes)

Temperature profile

Normal (5%) concentration

Higher (10%) concentration

The breeding process

to develop cassava

varieties with special

starch quality traits

Developing a varieties with special starch characteristics

Source of

the trait

(AM 206-5)

Elite-1

Elite-2

Elite-3

……….

……….

……….

……….

Elite-n

X

F1-1

F1-2

F1-3

F1-n

Genotype

wx wx Wx Wx Wx wx

Widely

variable

population

of F2

genotypes

(25%

expected to

express the

recessive

trait)

Crosses

among

unrelated

F1 plants

25% Wx Wx

50% Wx wx

25% wx wx

12,000 seeds 500 clones selected initially

(2011) 3-4 clones finally selected (2013)

By 2014 at least one commercial variety

should have been identified for

release in Thailand

From ≈ 12,000 genotypes,

24.6 % of them produced

waxy starch

Developing a varieties with special starch characteristics

Thank you !

Gracias !

Ceballos at al. (2007). Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz). J.

Agri. Food Chem. 55: 7469-7476.

Ceballos et al. (2008). Induction and Identification of a Small-Granule, High-Amylose Mutant in Cassava

(Manihot esculenta Crantz). J. Agri. Food Chem. 56: 7215-7222.

Sánchez et al., (2009). Screening of starch quality traits in cassava (Manihot esculenta Crantz). Starch/Stärke

61:12-19.

Sánchez et al. (2010). Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato,

Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical

Stress. J. Agri. Food Chem. 58:5093-5099.

Zhao at al. (2011). Development of waxy cassava with different biological and physico-chemical characteristics

of starches for industrial applications. Biotech. & Bioeng. 108:1925-1935.

Rolland-Sabaté et al. (2012) Structural characterization of novel cassava starches with low and high amylose

contents in comparison with other commercial sources. Food hydrocolloids 27:161-174.

Aiemnaka et al. (2012). Molecular Characterization of a Spontaneous Waxy Starch Mutation in Cassava

(Manihot esculenta Crantz). Crop Science 52:2121-2130.

Rolland-Sabaté et al. (2013). Molecular and supra-molecular structure of waxy starches developed from

cassava (Manihot esculenta Crantz). Carbohydrate polymers 92: 1451-1462.

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