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BIBTEX RIS

Isolation and characterization of starch from babassu mesocarp

2015; Elsevier BV; Volume: 55; Linguagem: Inglês

10.1016/j.foodhyd.2015.11.001

1873-7137

Bianca Chieregato Maniglia, Delia Rita Tapia‐Blácido,

Proteins in Food Systems

Despite being rich in starch, babassu mesocarp, a by-product of babassu oil extraction, has only been explored as animal food and biomass. This work aimed to isolate starch from babassu mesocarp by either steeping alkaline (AS) or steeping in water (WS) and to characterize these starches. Compared with the WS method, the AS method provided purer starch (99%) in larger yield (85%), however caused larger loss of total phenolic compounds. The AS starch contained agglomerated starch granules with polymodal particle size distribution, higher swelling power and better solubility as compared to WS starch. The lower amylose content and the higher amylopectin content in the AS starch translated into larger crystallinity and thermal stability. The starches isolate from babassu mesorcap were yellowish or reddish as a result of the presence of phenolic compounds. These starches displayed antioxidant activity. Thus, these starches could be applied as food ingredients or in bioactive film.