61A-5 |
Isolation and partial characterization of mango (Mangifera indica L.) starch |
S. G. SAYAGO-AYERDI1, L. A. Bello-Pérez2, A. Aparicio-Saguilan3, E. Flores-Huicochea4, and J. Solorza-Feria4. (1) Ingeniería Bioquímica, Instituto Tecnológico de Acapulco, Av. Tecnológico s/n crucero Cayaco-Puerto Marques, Acapulco, 39905, Mexico, (2) Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km. 8.5 carr. Yautepec-Jojutla col. san Isidro, Yautepec, 62731, Mexico, (3) Ingeniería Bioquímica, Mexico, (4) Centro de Desarrollo de Productos Bióticos, Mexico Mango (Mangifera indica) is a fruit that grows in tropical and subtropical regions. Although the composition of mango fruit has been defined, comparatively little work has been carried out on the starch present in the green fruit. There is an actual tendency to find starches from alternative sources that have major functional properties. The aim of this work was to isolate the starch from two varieties of mango fruit (“criollo” and “manila”), and to evaluate its chemical composition, along with some morphology, physicochemical and functional properties. Official techniques from AACC and AOAC were used for evaluation of the chemical composition, scanning electron microscopy and X-ray diffraction studies revealed morphology and crystalinity of starch granules. Functional properties as water retention capacity (WRC), swelling and solubility were determined as well. Mango starches had an amylose content of approximately 13 % (w/v), with a fat content of “criollo” variety (0.1-0.12 %), similar to corn starch (0.2 %), but both mango starches had a higher ash content (0.2-0.4 %). Besides, mango starches presented a smaller granule size (10 µm) than corn starch (15 µm), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. In the test of water retention capacity, the values increased when temperature increased, but at 90 °C, the values of mango starches decreased to values lower than corn starch. When the temperature in the experiments increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. The results obtained in this work suggest that the involved mango starches could be used as a substitute of corn starch in some applications due to the presented higher WRC, swelling and solubility than corn starch. Non traditional starch sources could be used as a technological alternative in some industrial applications.
Session 61A, Carbohydrate
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