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Isolation and Partial Characterization of Okenia ( Okenia hypogaea ) Starch
Author(s) -
SánchezHernández Laura,
SolorzaFeria Javier,
MéndezMontealvo Guadalupe,
ParedesLópez Octavio,
BelloPérez Luis Arturo
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200205)54:5<193::aid-star193>3.0.co;2-j
Subject(s) - isolation (microbiology) , characterization (materials science) , biology , microbiology and biotechnology , materials science , nanotechnology
Okenia hypogaea (Schlech. & Cham.) belongs to the family of the Nyctaginacea , which produces a seed that is composed mainly of starch, the probable origin of Okenia hypogaea is Mexico. The aim of this work was to isolate the starch from Okenia hypogaea and to evaluate its chemical composition, along with some physicochemical and functional properties. Okenia gave a starch yield of 36 %; this starch had an amylose content of 26.1 %, with a fat content similar to corn starch, but with a higher ash fraction. Okenia starch possessed a small granule size (1—3 μm), the same as amaranth starch, with similar characteristics of stability and clarity of pastes as corn starch. At 60 °C the water retention capacity of okenia starch was higher than that of corn starch, but at higher temperatures an inverse pattern was found. When the temperature in the experiments increased, solubility and swelling values increased; okenia starch had higher swelling values than corn starch over the range of temperatures assayed. Okenia starch also presented a lower freeze‐thaw stability than corn starch on the first two cycles. Overall, it was concluded that due to its physicochemical and functional properties, it is worthwhile to test the use of okenia starch in the cosmetic and food industry.