The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
Abstract
Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic viscosity of dilute gels under moderate thermal conditions remains limited. This study evaluated the effects of temperature (26, 36, and 46°C) and starch concentration (1-3% w/v) on the kinematic viscosity of gels from three Andean potato varieties: Imilla Negra, Compis, and Peruanita. Starch was extracted from fresh tubers (Puno, Peru) using a wet extraction method, and gels were prepared by heating dispersions at 85°C for 5 min under controlled conditions. Viscosity (0.61-34.47 cSt) decreased with increasing temperature and increased with concentration, confirming the sensitivity of these systems to thermal and compositional factors. The Arrhenius model adequately described temperature dependence, with activation energies of 15.19-29.75 kJ.mol -1 , showing an increasing trend with concentration. At 3% and 26°C, viscosity followed Compis > Imilla Negra > Peruanita, indicating varietal differences in thickening capacity. These results provide useful rheological data for the design and optimisation of food processes involving dilute Andean potato starch dispersions.
Related
- Loss of starch synthase IIa alleviates the negative impact of high temperature on rice starch during grain filling
- Ursolic acid alleviates high starch induced hepatic glucose and lipid metabolism disorders in largemouth bass (Micropterus salmoides) via the CERK/PI3K/AKT signaling pathway
- Characterization of starch metabolism pathways in dinoflagellates, chromerids and apicomplexans highlights the presence of a starch accumulating symbiont in their common ancestor
- Loss of the granule-bound starch synthase protein reshapes the starch proteome and phosphorylation profile in potato tuber
- Speed-driven transitions between discrete and rhythmic dynamics in walking revealed by kinematic smoothness and muscle synergies
BibTeX
@article{coloma2026effect,
title = {{The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties}},
author = {Alejandro Coloma and Edgar Gallegos Rojas and Herbert Callo and Leandro Valencia and Justo Gallegos Rojas and Arturo Zaira-Churata and Jorge Apaza-Cruz and Nancy Curasi Rafael and Cristina Valencia-Sullca and Ulises Alvarado},
journal = {Polysaccharides},
year = {2026},
month = oct,
doi = {10.3390/polysaccharides7020058},
url = {https://hal.science/hal-05842737v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
AU - Alejandro Coloma
AU - Edgar Gallegos Rojas
AU - Herbert Callo
AU - Leandro Valencia
AU - Justo Gallegos Rojas
AU - Arturo Zaira-Churata
AU - Jorge Apaza-Cruz
AU - Nancy Curasi Rafael
AU - Cristina Valencia-Sullca
AU - Ulises Alvarado
PY - 2026
DA - 2026/10/28
JO - Polysaccharides
DO - 10.3390/polysaccharides7020058
UR - https://hal.science/hal-05842737v1
AB - Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic viscosity of dilute gels under moderate thermal conditions remains limited. This study evaluated the effects of temperature (26, 36, and 46°C) and starch concentration (1-3% w/v) on the kinematic viscosity of gels from three Andean potato varieties: Imilla Negra, Compis, and Peruanita. Starch was extracted from fresh tubers (Puno, Peru) using a wet extraction method, and gels were prepared by heating dispersions at 85°C for 5 min under controlled conditions. Viscosity (0.61-34.47 cSt) decreased with increasing temperature and increased with concentration, confirming the sensitivity of these systems to thermal and compositional factors. The Arrhenius model adequately described temperature dependence, with activation energies of 15.19-29.75 kJ.mol -1 , showing an increasing trend with concentration. At 3% and 26°C, viscosity followed Compis > Imilla Negra > Peruanita, indicating varietal differences in thickening capacity. These results provide useful rheological data for the design and optimisation of food processes involving dilute Andean potato starch dispersions.
SN - 2673-4176
ER -