Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies
Cite this article as: Bello-Pérez, L.A., Aparicio-Saguilán, A., MÉNdez-Montealvo, G. et al. Plant Foods Hum Nutr (2005) 60: 7. doi:10.1007/s11130-005-2534-z Abstract
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 References
Ollé D, Lozano FY, Brillouet JM (1996) Isolation and characterization of soluble polysaccharides and insoluble cell wall material of the pulp from four mango(
L.) cultivars. J Agric Food Chem 44: 2658–2662.
Sreenath HK, Nanjundaswamy AM, Sreekantaiah KR (1987) Effect of various cellulases and pectinases on viscosity reduction of mango pulp. J Food Sci 52: 230–231.
Wu JSB, Chen H, Fang T (1993) Mango juice. In: Nagy S, Chen CS, Shaw PE (eds), Fruit Juice Processing Technology. Auburdale:Agscience.
French D (1984) Organization of starch granules. In: Whistler RL, BeMiller JN, Paschall EF (eds), Starch: Chemistry and Technology.New York: Academic Press, pp 183–247.
MacAllister RV (1979) Nutritive sweeteners made from starch. In:Tipson S, Horton D (eds), Advances in Carbohydrate Chemistry and Biochemistry. vol. 36, New York: Academic Press, Inc, pp 15–56.
Tufvesson F, Eliasson AC (2000) Formation and crystallization of amylase-monoglyceride complex in starch matrix. Carbohydr Polym 43: 359–365.
Zobel HF, Young SN, Rocca LA (1988) Starch gelatinization: An x-ray diffraction study. Cereal Chem 65: 443–448.
Biliaderis CG (1991) The Structure and interactions of starch with food constituents. Can J Physiol Pharmacol 69: 60–78.
Kim YS, Wiesenborn DP, Orr PH, Grant LA (1995) Screening potato starch for novel properties using differential scanning calorimetry. J Food Sci 60: 1060–1065.
AACC (1983) Approved Methods of Analysis, St. Paul, MN: American Association of Cereal Chemists.
Gilbert GA, Spragg SP (1964) Iodimetric determination of amylose. In: Whistler R L (ed), Methods in Carbohydrate Chemistry. Orlando, FL: Academic Press.
Bryant CM, Hamaker BR (1997) Effect of lime on gelatinization of corn flour and starch. Cereal Chem 74: 171–175.
Bello-Pérez LA, Pano de León Y, Agama-Acevedo E, Paredes-López O (1998) Isolation and partial characterization of amaranth and banana starches. Starch/Stärke 50: 409–413.
Pérez E, Lares M, Gónzalez Z (1997) Characterization of starch isolated from white and dark sorghum. Starch/Stärke 49:103–106.
Spencer KE, Jane J (1999) Chemical and physical properties of ginkgo (
) starch. Carbohydr Polym 40: 261–269.
Lorenz K (1990) Quinoa (
Chenopodium quinoa) starch-physicochemical properties and functional characteristics. Starch/ Stärke 42: 81–86.
Asp N-G, Björck I (1992) Resistant starch. Trends Food Sci 3:111–114.
Ahmad FB, Williams PA, Doublier JL, Durand S, Buleon A (1999) Physico-chemical characterisation of sago starch. Carbohydr Polym 38: 361–370.
Pérez-Sira E (1997) Characterization of starch isolated from plantain (
Musa paradisiaca normalis). Starch/Stärke 49:45–49.
Bello-Pérez LA, Agama-Acevedo E, Sánchez-Hernández L, Paredes-López O (1999) Isolation and partial characterization of banana starches. J Agric Food Chem 47: 854–857.
Carcea M, Acquistucci R (1997) Isolation and physicochemical characterization of fonio (
Digitaria exilis Stapf) starch. Starch/Stärke 49: 131–135.
Gebre-Mariam T, Ababa A, Schmidt PC (1998) Some physico-chemical properties of dioscorea starch from Ethiopia. Starch/Stärke 50: 241–246.
Santacruz S, Koch K, Svensson E, Ruales J, Eliasson AC (2000) Three underutilized sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterization. Carbohydr Polym 49: 63–70.
Bello-Pérez LA, Agama-Acevedo E, Sáyago-Ayerdi LSG, Moreno-Damian E, Paredes-López O (2000) Some structural, physicochemical and functional studies of banana starches isolated from two varieties growing in Guerrero, México. Starch/Stärke 52: 68–73.
CrossRef Copyright information
© Springer Science + Business Media, Inc. 2005