Isolation of plantain starch on a large laboratory scale

Abstract

Isolating starch from botanical sources has been widely reported on a small laboratory scale for characterization. However, isolation processes on a large laboratory scale intended for up-scaling have rarely been studied. In general, the laboratory-scale processes studied are batch processes, which limit the production rate for intensive commercialization. This work studied a large, laboratory-scale process for isolating starch from plantain fruits. The process is simple and involves a series of inclined sieves for separating solids and liquids. Hard green (unripe) preclimacteric plantains (Musa paradisiaca L.) were collected and divided into four lots to evaluate the process. Analyses based on SEM, particle size distribution, X-ray diffraction, and thermal properties showed the reproducibility of the process, which exhibited an acceptable isolation yield (approximately 50%), purity (approximately 90%), and moisture content (approximately 5%). Moreover, the amount of damaged starch was not higher than 1.53/100 g.

Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties

“…In contrast, starch extractions from non‐conventional sources yielded 55 g per 100 g with a purity of 89 g per 100 g for chayote tubers, [ 10 ] and of 37–49 g per 100 g with purity of 95 g per 100 g for plantains. [ 11 ] On the other hand, the amylose contents of oca starch in the present study were in the range reported by other authors for similar cultivars. [ 2–4,12 ] The DS of OSA‐modified oca starch was 0.014, a value that was similar to that of banana starches esterified with 3% OSA [ 13 ] and different to OSA‐oca pink obtained by Velásquez‐Barreto et al.…”