Comparison of structural and functional properties of starches from five fruit kernels. (15th August 2018)

• Record Type: Journal Article
• Authors: Guo, Ke; Lin, Lingshang; Fan, Xiaoxu; Zhang, Long; Wei, Cunxu
• Is Part Of: Food chemistry. Volume 257(2018)
• Page Start: 75
• Page End: 82
• Publication Date: 2018-08-15
• Subjects: AAG amyloglucosidase from Aspergillus niger -- ATR-FTIR attenuated total reflectance Fourier transform infrared -- DSC differential scanning calorimetry -- GPC gel-permeation chromatography -- PPA α-amylase from porcine pancreatic -- RVA rapid visco analyser -- SAXS small-angle X-ray scattering -- XRD X-ray powder diffraction; Fruit kernel -- Jackfruit -- Litchi -- Longan -- Loquat -- Mango -- Starch properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.03.004
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Jackfruit, longan, loquat, litchi, and mango dry kernels had 53%–71% starch content. Starches were isolated from the five kernels, and their properties were compared. They had irregular, truncated, spherical, and elliptical shapes with central hila. Five starches had similar amylose content but showed different crystalline structure. Thermal, pasting and hydrolysis properties were different among five kernel starches. Abstract: Starch was isolated from the kernels of jackfruit, longan, loquat, litchi, and mango fruits, which contained approximately 56, 59, 71, 53, and 64% starch, respectively, indicating that these fruit kernels are good starch sources. The structural and functional properties of these isolated starches were investigated and compared. The starches had irregular, truncated, spherical, and elliptical shapes with central hila and exhibited different sizes, with mango starch being the largest and jackfruit and longan starches being the smallest. The five starches had similar amylose contents but exhibited significantly different crystalline properties including crystalline type, relative crystallinity, short-range ordered structure, and lamellar intensity. Among the five starches, the jackfruit and loquat starches had the highest and lowest gelatinization temperature and enthalpy, respectively, and the litchi and mango starches had the highest and lowest pasting viscosity, respectively. The longan and loquat starches were more susceptible to enzyme hydrolysis than the other starches.