Article

Plant Foods for Human Nutrition

, Volume 60, Issue 1, pp 7-12

First online:

Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies

  • L. A. Bello-PérezAffiliated withCentro de Desarrollo de Productos Bióticos del IPN, Km. 8.5 Carr., Yautepec-Jojutla Col. San Isidro Apartado postal 24 C.P. Email author 
  • , A. Aparicio-SaguilánAffiliated withInstituto Tecnológico de Acapulco, Av.
  • , G. MÉNdez-MontealvoAffiliated withCentro de Desarrollo de Productos Bióticos del IPN, Km. 8.5 Carr., Yautepec-Jojutla Col. San Isidro Apartado postal 24 C.P.
  • , J. Solorza-FeriaAffiliated withCentro de Desarrollo de Productos Bióticos del IPN, Km. 8.5 Carr., Yautepec-Jojutla Col. San Isidro Apartado postal 24 C.P.
  • , E. Flores-HuicocheaAffiliated withCentro de Desarrollo de Productos Bióticos del IPN, Km. 8.5 Carr., Yautepec-Jojutla Col. San Isidro Apartado postal 24 C.P.

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Abstract

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico (“criollo” and “manila”), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of “criollo” variety starch (0.1–0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2–0.4%) than corn starch. Mango starches presented a smaller granule size (10 μm) than corn starch (15 μm), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, but“criollo” variety starch presented higher enthalpy values than“manila” variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.

Key words

Functional properties Mango Physicochemical properties Starch