Extraction and chemical characterization of starch from S. lycocarpum fruits

Pascoal, Aline M.; Di-Medeiros, Maria C.B.; Batista, Karla de Aleluia; Leles, Maria Inês Gonçalves; Lião, Luciano M.; Fernandes, Kátia Flávia

doi:10.1016/j.carbpol.2013.08.009

Cited by 79 publications

(47 citation statements)

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“…According to the elution profile, the main fraction of GD‐II is that of intermediate molar mass (3.0 × 10 6 g/mol). This value is higher than that recently described for starch extracted from lotus seed (1.307 × 10 6 g/mol) and for starch from Solanum lycocarpum fruits (6.4569 × 10 5 g/mol) .…”

Section: Resultscontrasting

confidence: 64%

“…This was due to the higher molar mass and amylopectin content of GD-II compared to GD-I. Similar behavior was observed by Solorza-Feria et al [15] when comparing starches with amylopectin contents of 74%, 80%, Many fluid foods exhibit shear thinning behavior, 0 < n < 1 [26]. DMSO solutions of GD-I and GD-II displayed shear thinning behavior in all concentrations studied, with the flow behavior index (n) ranging from 0.82 to 0.54 (GD-I) and 0.73 to 0.36 (GD-II), applying Herschel-Bulkley and Ostwald de Waele models ( Table 2).…”

Section: Flow Behavior Of Fractions Gd-i and Gd-ii In Different Concesupporting

confidence: 76%

“…Many fluid foods exhibit shear thinning behavior, 0 < n < 1 . DMSO solutions of GD‐I and GD‐II displayed shear thinning behavior in all concentrations studied, with the flow behavior index ( n ) ranging from 0.82 to 0.54 (GD‐I) and 0.73 to 0.36 (GD‐II), applying Herschel–Bulkley and Ostwald de Waele models (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Guarana powder polysaccharides: Characterization and rheological properties of starch

Dalonso

Petkowicz

2014

Starch Stärke

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Guarana seeds are described to contain starch as the main constituent. In this work, two fractions of starch were isolated from guarana seeds using dimethyl sulfoxide. The samples, named GD‐I and GD‐II were characterized and their rheological properties investigated. 13C NMR analysis confirmed the presence of starch in both fractions. GD‐I showed higher amylose content (51.4%) than GD‐II (33.0%). Elution profiles of GD‐I and GD‐II by high performance size exclusion chromatography indicated they were heterogeneous and polydisperse and GD‐II had higher molar mass than GD‐I. The rheological behavior of solutions in concentrations of 10%, 15%, 20%, and 25% in dimethyl sulfoxide was evaluated. In all concentrations studied GD‐I had values of G′ higher than G″. GD‐II had higher values of G′ and apparent viscosity than GD‐I, due the higher molar mass and amylopectin content. GD‐II displayed a weak gel‐like behavior in concentrations above 15%. All solutions displayed a shear thinning behavior (flow behavior index < 1). The consistency coefficient (K) increased with an increase in the concentration of guarana seed starch and the values were higher for GD‐II. The best fit of the data was obtained with the Ostwald de Waele (power law) and Herschel‐Bulkley models.

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Section: Resultscontrasting

confidence: 64%

Section: Flow Behavior Of Fractions Gd-i and Gd-ii In Different Concesupporting

confidence: 76%

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Guarana powder polysaccharides: Characterization and rheological properties of starch

Dalonso

Petkowicz

2014

Starch Stärke

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“…The industrial use of a particular starch is based on its availability and its physical, functional, and chemical characteristics, which depend largely on the botanical source . Several studies about jackfruit seed starch are available, but there is still limited information about the influence of NaOH on these starches.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties

et al. 2017

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Two main varieties of jackfruit (soft and hard) are commonly known in Brazil and contain a large amount of starch. This work aimed to evaluate the effect of extraction methods (aqueous and alkaline treatments) on the structural and physicochemical properties of starches from soft and hard jackfruit (Artocarpus heterophyllus) seeds. The jackfruit seed starch (JSS) granules were small (6.4–11.1 μm diameter), round, and bell‐shaped with a smooth surface. Apparent amylose content ranged from 24 to 32% and was higher for the soft variety, which influenced several properties. The starches exhibited A‐type XRD patterns, which contributed to the high peak gelatinization temperatures (72–81°C), and a crystallinity index ranging between 9.3 and 36.9%. Peak viscosities (2362–3373 cP) were similar to cassava starch. However, irrespective of the extraction method, the hard JSS had relatively higher pasting properties (peak viscosity and breakdown), swelling power, and solubility index (90°C) when compared to the soft JSS, which could be associated with the lower amylose content. Significant differences in lipid, protein, and amylose contents were observed in all starches extracted with the NaOH solution. The alkaline solvent decreased the average particle size of JSS by about 36%, probably causing a chemical gelatinization. Additionally, NaOH significantly reduced the crystallinity index and caused minor changes in granule morphology and swelling power.

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“…Além disso, as sementes contêm grande quantidade de carboidratos e proteínas e a sua farinha vem sendo investigada para aplicação em biscoitos, doces e bolos (MADRIGAL-ALDANA et al, 2011, PRAKASH et al, 2009SAJJAANANTASUL, 2004 O uso do amido vai muito além da indústria de alimentos, esse material também tem aplicação nas indústrias farmacêutica, biotecnológica, têxtil, química, e de papel. A seleção do amido para o uso industrial é função da sua disponibilidade, custo e de suas características físico-químicas, que dependem muito da fonte botânica (PASCOAL et al, 2013). Assim, pesquisas para a obtenção de novas fontes de amidos estão em constante crescimento, visando amidos que apresentam propriedades diferentes dos materiais já conhecidos devido à necessidade de melhorar a qualidade de processo e produto, bem como o desenvolvimento de novos produtos (HENRIQUEZ et al, 2008, SINGH et al, 2007KITTIPONGPATANA, 2011, NWOKOCHA;WILLIANS, 2011).…”

Section: Introductionunclassified

Caracterização da farinha e do amido isolado da semente de jaca e comportamento reológico de dispersões de amido

Luciano¹

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Extraction and chemical characterization of starch from S. lycocarpum fruits

Cited by 79 publications

References 50 publications

Guarana powder polysaccharides: Characterization and rheological properties of starch

Guarana powder polysaccharides: Characterization and rheological properties of starch

Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties

Caracterização da farinha e do amido isolado da semente de jaca e comportamento reológico de dispersões de amido

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