Determination of the Molecular and Structural Characteristics of Okenia, Mango, and Banana Starches
| Autor: | Imad A. Farhat, Millan-Testa Ce, Luis A. Bello-Pérez, M.G.C. Méndez-Montealvo, Marie-Astrid Ottenhof |
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| Rok vydání: | 2005 |
| Předmět: |
Polarized light microscopy
Mangifera Molar mass Calorimetry Differential Scanning biology Chemistry Starch Enthalpy Granule (cell biology) Analytical chemistry food and beverages Musa General Chemistry biology.organism_classification Okenia chemistry.chemical_compound Differential scanning calorimetry X-Ray Diffraction Fruit Spectroscopy Fourier Transform Infrared Botany Fourier transform infrared spectroscopy General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 53:495-501 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf048862x |
| Popis: | Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray diffraction pattern, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). Banana starch granules were of an ellipsoidal shape with size between approximately 8 and 20 microm; okenia had the smallest granule size, between approximately 2 and 5 microm. The three starches showed the Maltese cross, indicative of an intact granule structure. Okenia and mango starches had the A-type X-ray diffraction pattern, common to native cereal starches, whereas banana starch showed a mixture between A- and B-type pattern. Banana starch had the highest temperature (77.6 degrees C) and enthalpy (23.4 J/g) of gelatinization in excess water conditions; okenia had the lowest temperature (71.2 degrees C) and enthalpy (15 J/g), which may be related to the X-ray diffraction pattern and its small granule size. Both the okenia and mango starches had a higher molar mass and gyration radius than banana starch, which may be related to the differences determined in their crystalline structures. |
| Databáze: | OpenAIRE |
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