Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits
2021
Pires, Marlia Barbosa | Amante, Edna Regina | Lucia de Oliveira Petkowicz, Carmen | Esmerino, Erick Almeida | Manoel da Cruz Rodrigues, Antonio | Meller da Silva, Luiza Helena
The aim of this work was to evaluate the effect of starch extraction method of different genotypes of peach palm (Bactris gasipaes Kunth) fruits. Microcarpa, mesocarpa and macrocarpa peach palm fruits contain 77.29, 81.51 and 80.62 g 100 g⁻¹ (dry basis) of starch. Starches extracted by aqueous and alkaline processes presented total starch content above 85%. There is a significant difference between genotypes and extraction process, with starch yield: macrocarpa > mesocarpa > microcarpa for both processes, with alkaline extraction significantly superior. Starch from microcarpa showed the highest resistant starch content. Regardless of genotypes and extraction process, all starches have low amylose content (≤3.99 g 100 g⁻¹), thus classified as waxy starch. The granule size of peach palm starch was around 2–10 μm. Different genotypes of peach palm fruit, starch aqueous and alkaline extraction process, can have a significant effect on decision about peach palm fruit as starch raw material with properties for pharmaceutical, chemical and food applications. Although alkaline extraction has resulted in higher yields, for environmental and chemical properties for food industry, aqueous extraction may be viable, always considering that macrocarpa has stood out as the largest source of starch.
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