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Studies on Starch Extracted from Mango Seeds (Mangifira indica) as a New Source of Starch
Author(s) -
Saadany R. M. A. El,
Foda Y. H.,
Saadany F. M. El
Publication year - 1980
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/star.19800320404
Subject(s) - starch , food science , solubility , amylase , chemistry , viscosity , materials science , biochemistry , organic chemistry , enzyme , composite material
The aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.