Standardization of process protocol for isolation of starch from mango kernel and its characterization. (22nd November 2021)

• Record Type: Journal Article
• Authors: Nayak, Parv; Rayaguru, Kalpana; Brahma, Sandrayee; Routray, Winny; Dash, Sanjaya Kumar
• Is Part Of: Journal of the science of food and agriculture. Volume 102:Number 7(2022)
• Page Start: 2813
• Page End: 2825
• Publication Date: 2021-11-22
• Subjects: centrifugation -- chemical isolation -- starch yield -- starch purity -- functional property -- thermal property; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11622
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The major by‐products of mango processing are the seeds, which represent approximately 15–20% of the fruit. The process protocol for isolation of starch from mango kernel was standardized based on starch yield, starch purity and colour values using centrifugation and chemical method. Optimized starches obtained from both methods were further investigated for estimation of functional properties and were characterized through Fourier transform infrared spectroscopy, scanning electron microscopy, X‐ray diffraction, differential scanning calorimetry and pasting properties analysis. RESULTS: The slurry making of mango kernels with a solid‐to‐water ratio of 1:3 at a centrifugation frequency of 3 times was found to be the best among all the experimental combinations (solid‐to‐water proportion (1:2, 1:3 and 1:4, w/v) and centrifugation frequency (2, 3 and 4 times)) with a starch yield of 48.43 ± 1.08% and purity of 76.46 ± 0.83%. In the chemical method of starch isolation (washing was done with 0.1 mol L −1 NaOH and 0.1 mol L −1 HCl at three levels each), the sample treated with 60% (w/v) 0.1 mol L −1 NaOH and 10% (w/v) 0.1 mol L −1 HCl resulted in 36.50 ± 0.58% starch yield with a purity of 92.03 ± 0.87%. Among the functional properties, the chemically isolated starch showed significantly higher paste clarity (45.79 ± 2.36%) than starch obtained using the centrifugation process (12.50 ± 1.57%). The chemically isolated starch also exhibited better colour attributes, which were very close to those of laboratory‐grade starch. CONCLUSION: Detailed characterization studies inferred that both the starches possessed good functional, structural and thermal properties, indicating suitability for food and non‐food applications. © 2021 Society of Chemical Industry.