Some physicochemical and rheological properties of starch isolated from avocado seeds
2016
Chel-Guerrero, Luis | Barbosa-Martín, Enrique | Martínez-Antonio, Agustino | González-Mondragón, Edith | Betancur-Ancona, David
Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from avocado seed is a potential alternative starch source. Two different extraction solvents were used to isolate starch from avocado seeds, functional and rheological characteristics measured for these starches, and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing 2mM Tris, 7.5mM NaCl and 80mM NaHSO3 (solvent A) or sodium bisulphite solution (1500ppm SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose content was 15–16%. Gelatinization temperature range was 56–74°C, peak temperature was 65.7°C, and transition enthalpy was 11.4–11.6J/g. At 90°C, solubility was 19–20%, swelling power 28–30g water/g starch, and water absorption capacity was 22–24g water/g starch. Pasting properties were initial temperature 72°C; maximum viscosity 380–390 BU; breakdown −2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch dispersions (5% w/v) were characterized as viscoelastic systems, with G′>G″. Avocado seed starch has potential applications as a thickening and gelling agent in food systems, as a vehicle in pharmaceutical systems and an ingredient in biodegradable polymers for food packaging.
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