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BIBTEX RIS

Extraction and chemical characterization of starch from S. lycocarpum fruits

2013; Elsevier BV; Volume: 98; Issue: 2 Linguagem: Inglês

10.1016/j.carbpol.2013.08.009

1879-1344

Aline M. Pascoal, Maria Carolina Bezerra Di Medeiros Leal, Karla de Aleluia Batista, Maria Inês Gonçalves Leles, Luciano M. Lião, Kátia Flávia Fernandes,

Cassava research and cyanide

In this study the pulp from Solanum lycocarpum fruits was used as raw material for extraction of starch, resulting in a yield of 51%. The starch granules were heterogeneous in size, presenting a conical appearance, very similar to a high-amylose cassava starch. The elemental analysis (CHNS) revealed 64.33% carbon, 7.16% hydrogen and 0.80% nitrogen. FT-IR spectroscopy showed characteristic peaks of polysaccharides and NMR analysis confirmed the presence of the α-anomer of d-glucose. The S. lycocarpum starch was characterized by high value of intrinsic viscosity (3515 mPa s) and estimated molecular weight around 645.69 kDa. Furthermore, this starch was classified as a B-type and high amylose content starch, presenting 34.66% of amylose and 38% crystallinity. Endothermic transition temperatures (To = 61.25 °C, Tp = 64.5 °C, Tc = 67.5 °C), gelatinization temperature (ΔT = 6.3 °C) ranges and enthalpy changes (ΔH = 13.21 J g−1) were accessed by DCS analysis. These results make the S. lycocarpum fruit a very promising source of starch for biotechnological applications.