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Isolation of plantain starch on a large laboratory scale
Author(s) -
RamirezCortes Roberto,
BelloPérez Luis A.,
GonzalezSoto Rosalia A.,
GutierrezMeraz Felipe,
AlvarezRamirez José
Publication year - 2016
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.201500272
Subject(s) - starch , musa × paradisiaca , particle size , materials science , pulp and paper industry , mineralogy , chemistry , food science , chemical engineering , engineering
Isolating starch from botanical sources has been widely reported on a small laboratory scale for characterization. However, isolation processes on a large laboratory scale intended for up‐scaling have rarely been studied. In general, the laboratory‐scale processes studied are batch processes, which limit the production rate for intensive commercialization. This work studied a large, laboratory‐scale process for isolating starch from plantain fruits. The process is simple and involves a series of inclined sieves for separating solids and liquids. Hard green (unripe) pre‐climacteric plantains ( Musa paradisiaca L.) were collected and divided into four lots to evaluate the process. Analyses based on SEM, particle size distribution, X‐ray diffraction, and thermal properties showed the reproducibility of the process, which exhibited an acceptable isolation yield (approximately 50%), purity (approximately 90%), and moisture content (approximately 5%). Moreover, the amount of damaged starch was not higher than 1.53/100 g.