Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch

文献类型： 外文期刊

第一作者： Wang, Jiashui

作者： Wang, Jiashui;Cheng, Yunjiang;Wang, Jiashui;Li, Yanxia;Jin, Zhiqiang;Cheng, Yunjiang

作者机构：

关键词： avocado seed starch; morphology; physicochemical properties; in vitro digestibility; resistant starch

期刊名称：BIOMOLECULES （ 影响因子：6.064； 五年影响因子：6.191 ）

ISSN：

年卷期： 2022 年 12 卷 8 期

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收录情况： SCI

摘要： This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.

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