EFFECT OF THE METHOD OF ISOLATION AND THE DEGREE OF RIPENESS ON THE PHYSICOCHEMICAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES OF APPLE STARCH
Keywords:
starch, X-ray difraction, differential scanning calorimetry, ´Golden Delicious Smoothee´
Abstract
We evaluated the effect of two isolation methods (SN method= water washes, and the ST method= toluene washes) in terms of yield and physicochemical, morphological, thermal, structural and rheological properties of starches of ´Smoothee Golden Delicious´ apples harvested at 60 and 90 days after flowering (DAF). The size of the granules were not influenced by the isolation method, but by fruit maturity, going from 2.7-8.6 to 4.5-9 µm at 60 and 90 DAF, respectively. The SN method showed better yields than the ST method, but the purity of the starches was similar in both cases (> 92%). The color of the starches was influenced both by the isolation method and fruit maturity. The rheological properties varied with fruit maturity; the consistency index (K) ranged from 5.49 to 15.19 Pa sn for apples harvested at 60 and 90 DAF, indicating possible structural changes in the granules. All starches exhibited a type-C diffraction pattern and low gelatinization enthalpies between 6.90 and 10.20 J/g. Immature apples can be an alternative source of starch with specific physicochemical and structural properties.
References
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Jiang, Q., Gao, W., Li, X. y Zhang, J. (2011). Characteristics of native and enzymatically hydrolyzed Zea mays L., Fritillaria ussuriensis Maxim. and Dioscorea opposita Thunb. starches. Food Hydrocolloids 25, 521-528.
Jiménez, A., Fabra, M. J., Talens, P. y Chiralt, A. (2012). Edible and biodegradable starch films: A review. Food and Bioprocess Technology 5, 2058-2076.
Kilili, A. W., Behboudian, M. H. y Mills, T. M. (1996). Composition and quality of ’Braeburn’ apples under reduced irrigation. Scientia Horticulturae 67, 1-11.
Kovács, E. y Eads, T. M. (1999). Morphologic changes of starch granules in the apple cv. Mutsu during ripening and storage. Scanning 21, 326-333.
Li, W., Xiao, X., Zhang, W., Zheng, J., Luo, Q., Ouyang, S. y Zhang, G. (2014). Compositional, morphological, structural and physicochemical properties of starches from seven naked barley cultivars grown in China. Food Research International 58, 7-14.
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Mano, J. F., Koniarova, D. y Reis, R. L. (2003). Thermal properties of thermoplastic starch/synthetic polymer blends with potential biomedical applicability. Journal of Materials Science: Materials in Medicine 14, 127-135.
Martínez-Bustos, F., Lopez-Soto, M., San Martín Martínez, E., Zazueta-Morales, J. J. y Velez-Medina, J. J. (2007). Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz). Journal of Food Engineering 78, 1212-1220.
Mendez-Montealvo, G., Rodríguez-Ambriz, S. y Bello-Pérez, L. (2015). Structural features of banana starches using HPSEC-MALLS-RI. Revista Mexicana de Ingenier´ıa Qu´ımica 14, 293-302.
Millan-Testa, C. E., Mendez-Montealvo, M. G., Ottenhof, M. A., Farhat, I. A. y Bello-Pérez, L. A. (2005). Determination of the molecular and structural characteristics of okenia, mango, and banana starches. Journal of Agricultural and Food Chemistry 53, 495-501.
Molina-Delgado, D., Larrigaudiére, C. y Recasens, I. (2009). Antioxidant activity determines ontree maturation in ’Golden Smoothee’ apples. Journal of the Science of Food and Agriculture 89, 1207-1212.
Nuñez-Santiago, M. C., Bello-Pérez, L. A. y Tecante, A. (2004). Swelling-solubility characteristics, granule size distribution and rheological behavior of banana (Musa paradisiaca) starch. Carbohydrate Polymers 56, 65-75.
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Paredes-Lopez, O., Bello-Pérez, L. A. y López, M. G. (1994). Amylopectin: Structural, gelatinisation and retrogradation studies. Food Chemistry 50, 411-417.
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Published
2020-01-06
How to Cite
Tirado-Gallegos., J., Zamudio-Flores., P., Ornelas-Paz., J. de J., Rios-Velasco., C., Acosta-Muñiz., C., Gutiérrez-Meraz., F., Islas-Hernández., J., & Salgado-Delgado, R. (2020). EFFECT OF THE METHOD OF ISOLATION AND THE DEGREE OF RIPENESS ON THE PHYSICOCHEMICAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES OF APPLE STARCH. Revista Mexicana De Ingeniería Química, 15(2), 391-408. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1130
Section
Food Engineering
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