The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch

This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron micros...

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Bibliographic Details
Published in:	Carbohydrate research Vol. 535; p. 109008
Main Authors:	Santos, Giordanna P, Miranda, Bruna M, Di-Medeiros, Maria C B, Almeida, Viviane O, Ferreira, Richard D, Morais, Danilo A B de, Queiroz, Diego L A, Leles, Maria I G, Lião, Luciano M, Fernandes, Kátia F
Format:	Journal Article
Language:	English
Published:	Netherlands 01-01-2024
Subjects:	Amylopectin - chemistry Amylose - analysis Malaysia Malus Seeds - chemistry Starch - chemistry Syzygium Malaysia Thermal properties Amylopectin chromatography Solid state NMR Phosphorus NMR
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Summary:	This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, H/ C/ P NMR and C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0008-6215 1873-426X
DOI:	10.1016/j.carres.2023.109008