Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

• Published in: Food hydrocolloids Vol. 45; pp. 48 - 54
• Main Authors: Moo-Huchin, V.M., Cabrera-Sierra, M.J., Estrada-León, R.J., Ríos-Soberanis, C.R., Betancur-Ancona, D., Chel-Guerrero, L., Ortiz-Fernández, A., Estrada-Mota, I.A., Pérez-Pacheco, E.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2015
• Subjects: Brosimum alicastrum swartz; Corn; Degradation; Diffraction; Foods; Fourier transforms; Infrared spectroscopy; Physicochemical characterization; Rheology; Starch; Starches; Thermogravimetric analysis; X-rays; Physicochemical characterization; Starch; Rheology; Brosimum alicastrum swartz
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2014.11.009

Starch sources with different physicochemical properties are demanded by new applications that require specific properties. Ramon starch was characterized by X-ray diffraction, thermogravimetric analysis, fourier transform infrared spectroscopy (FTIR) analysis and rheology, and compared to corn starch. Ramon starch exhibited a C-type X-ray diffraction pattern. According to thermogravimetric analysis, degradation of corn and Ramon starches occurred in the temperature range between 292 and 369 °C, which coincides with the degradation of other starches studied. Pasting properties varied among the corn and Ramon starches. Ramon and corn starches were characterized as viscoelastic systems with G′ > G″, during the stages of heating-cooling kinetics. These results support the potential use of Ramon starch as a thickening and gelling agent in food, an excipient in pharmaceutical solid forms, and as biodegradable polymers for food packaging. [Display omitted] •Rheological, thermal, morphological and Physico-chemical properties of Ramon starch were evaluated.•The Ramon starch exhibited C-type crystal.•Ramon starch has potential applications as a thickening and stabilizing agent in food systems.•Ramon starch could be used as a pharmaceutical excipient in tablet and capsule formulation.