Physicochemical and functional properties of carboxymethylated starch from Carabao mango (Mangifera indica L.) seed

Issue Date

6-2015

Abstract

The physicochemical and functional properties of mango seed starch (MSS) and its derivative, carboxymethyl starch (CMS), were determined. The purity of the extracted MSS was 99.62 ± 0.06% (db). Amylose content, molecular weight (MW) and degree of polymerization (DP) of MSS were 24.93 ± 1.68%, 6.34 × 103 ± 3.10 × 103KDa, and 39,141, respectively. CMS had a degree of substitution (DS) of 0.12 ± 0.02, MW of 23.99 × 103 ± 8.50 × 103KDa, and DP of 148,107. Scanning electron microscopy (SEM) showed round or oval-shaped MSS granules with smooth surfaces and some damaged starch. CMS granule surfaces were smooth, some exhibiting wrinkling and scarring. At 25 °C, the CMS pastes were more viscous and resistant to shear stress, and had lower pasting properties than MSS. Both CMS and MSS gels had soft consistencies. CMS pastes exhibited greater freeze-thaw stability than MSS pastes. The low syneresis and high light transmittance of CMS paste suggested that the carboxymethyl groups impede retrogradation. CMS exhibited better solubility, swelling power and water retention capacity than MSS.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

0031-7454

Volume

98

Issue

2

Page

130-141

Document Type

Article

Physical Description

illustrations, tables, graphs

Language

English

Subject

Carboxymethylation, Functional properties, Mango seed starch, Pasting properties, Physicochemical properties

Digital Copy

yes

Link to Full Text

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