Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds

Pérez‐Pacheco, Emilio; Moo-Huchin, Víctor M.; Estrada‐León, Raciel Javier; Ortiz-Fernández, A.; May-Hernández, L.H.; Ríos-Soberanis, Carlos Rolando; Betancur‐Ancona, David

doi:10.1016/j.carbpol.2013.10.012

Cited by 84 publications

(87 citation statements)

References 45 publications

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“…[17], and chemical structure of amylose (B) and amylopectin molecules (C) [18] Figure 2. Scanning electron microscopy (SEM) images of_corn (A and A'), and ramon (B and B') granules [7] Starch varies greatly in form and functionality between and within botanical species and even from the same plant cultivar grown under different conditions. This variability provides starches of different properties, but it can also cause problems in processing due to inconsistency of the raw materials [19].…”

Section: Properties Of Starchmentioning

confidence: 99%

“…Commercial starches are obtained from cereals, such as corn, wheat and various types of rice, and from tubers or roots, such as potato and cassava (or tapioca) [7].…”

Section: Introductionmentioning

confidence: 99%

“…The use of new starches, i.e., starches from non-conventional sources such as those isolated from roots and tubers could provide options for extending the spectrum of desired functional properties, which are needed for added-value food product development [7].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

158

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Section: Properties Of Starchmentioning

confidence: 99%

“…Commercial starches are obtained from cereals, such as corn, wheat and various types of rice, and from tubers or roots, such as potato and cassava (or tapioca) [7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

158

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“…This structural modification reduces the interactions between the outer chains of amylopectin and the amylose chains [12] . Thus, acetylated starches possess higher stability, greater resistance to retrogradation, and the ability to form a paste with a lower gelatinization temperature [13,15] . However, the functional properties of acetylated starch depend on the starch source, the degree of substitution (DS), and the distribution of the acetyl groups, which may be related to the events associated with the gelatinization degree and the swelling power (SP) of the starch granule [16] .…”

Section: Introductionmentioning

confidence: 99%

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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Avocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. This study aimed to characterize the chemical, morphological, and functional properties of the native and acetylated starches extracted from avocado seeds. The granules of native avocado seed starch exhibited an oval shape and A-type crystallinity pattern, while the acetylated form obtained with 0.07 degree of substitution (DS) yielded granules with a rounded bell shape and C-type pattern. The solubility and swelling power (SP) of the native and acetylated forms of avocado seed starch increased with increasing temperature; however, at 55°C and 65°C the acetylated form exhibited a higher solubility index (SI). The acetylated avocado seed starch showed reduced breakdown and synergy during freezing, as well as greater oil absorption, compared to the native form. These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products. ARTICLE HISTORY

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“…Finally, reducing sugar was evaluated using the method of Miller (1959). pH determination A starch-water dispersion at 1 % (w/v) at room temperature was prepared, pH was determined using a Metrohm 827 potentiometer (Pérez-Pacheco et al 2014). …”

Section: Chemical Compositionmentioning

confidence: 99%

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

et al. 2014

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In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61°C). At high temperature (90°C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

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Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds

Cited by 84 publications

References 45 publications

New Starches are the Trend for Industry Applications: A Review

New Starches are the Trend for Industry Applications: A Review

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

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