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Carbohydr Polym. 2013 Nov 6;98(2):1304-10. doi: 10.1016/j.carbpol.2013.08.009. Epub 2013 Aug 8.

Extraction and chemical characterization of starch from S. lycocarpum fruits.

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1
Laboratório de Química de Proteínas, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas - ICB II, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil.

Abstract

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.

KEYWORDS:

Amylose; Crystallinity; Solanum lycocarpum; Starch characterization

PMID:
24053807
DOI:
10.1016/j.carbpol.2013.08.009
[Indexed for MEDLINE]
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