TITLE:
Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications
AUTHORS:
Maira Rubi Segura-Campos, Sonia Marina López-Sánchez, Arturo Castellanos-Ruelas, David Betancur-Ancona, Luis Chel-Guerrero
KEYWORDS:
Depigmented Starch, Functional Properties, Mucuna pruriens, Physicochemical Properties
JOURNAL NAME:
International Journal of Organic Chemistry,
Vol.5 No.1,
March
4,
2015
ABSTRACT: Starch is a very important biopolymer in the food
industry. The velvet bean (M. pruriens)
is an excellent potential starch source containing approximately 520 g starch per
kg. The objective of this study was to evaluate the physicochemical and
functional properties of velvet bean depigmented starch. The starch granules
appear oval and spherical shaped. The colour registered L*, a*, b* values of
44.9, 0.324 and 0.341 respectively. The chemical composition registered values
of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and
954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization
onset (To), peak (Tp) and final (Tf) temperatures were of
74.23°C, 80.57°C and 86.39°C. The solubility (3.1%
- 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity
(WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature
(60°C - 90°C). The enthalpy values
(4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The
retrogradation increased as time increased. The viscosity of M. pruriens depigmented starch decreased
slightly during the heating stages and then increased during cooling and the
refrigeration and freezing stability registered syneresis ranges from 17.65 to
23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the
depigmented starch was unstable in heating-cooling processes.