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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