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Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions

Abstract

The avocado (Persea americana, Miller) is a tree that is native to Central/North America (Mexico) and it is very popular worldwide due to its food applications. Its seeds contain an important amount of starch and there is lack of study and understanding regarding the physico-chemical properties of this biopolymer. In this research, starch granules were extracted from avocado seeds and oxidised with standard sodium hypochlorite solutions at 0.5, 1.0 and 2.0 %. Untreated and modified samples were investigated using the following techniques: simultaneous thermogravimetry–differential thermal analysis, differential scanning calorimetry, non-contact atomic force microscopy, rapid viscoamylographic analysis and X-ray powder patterns diffractometry. The main purpose was to investigate the thermal, structural and rheological behaviour of native and oxidised avocado starch, and it was verified that the treated samples showed a decrease in gelatinisation enthalpy and average roughness as well as in the degree of relative crystallinity and pasting properties.

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Acknowledgements

The authors are grateful to CNPq (Brazil) for financial support.

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Correspondence to Egon Schnitzler.

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Lacerda, L.G., Colman, T.A.D., Bauab, T. et al. Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions. J Therm Anal Calorim 115, 1893–1899 (2014). https://doi.org/10.1007/s10973-013-3349-z

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  • DOI: https://doi.org/10.1007/s10973-013-3349-z

Keywords

  • Avocado starch
  • Thermal analysis
  • Gelatinization
  • Pasting properties