Abstract
Durian seed (Durio zibethinus Murr.) has a high starch content (46.2%) and thus can be used as a new source of starch for the raw materials of pharmaceutical and food industries. In this study, we fabricated native and enzymatically modified durian seed starch using a rough enzyme extract from Saccharomycopsis fibuligera. Wet grinding method was used for starch production. Physicochemical characterization of the starches was investigated by organoleptic, acidity-basicity, loss on drying, flow capability, compressibility, ash content and microbial limit. In addition, viscoamylograph had been done to clarify the viscosity properties of the starches. The result of starch production showed that the durian seed had a starch yield of 17.68%. Physicochemical characterization of the starch showed that the results of quality testing had fulfilled the Indonesian Pharmacopoeia 4th edition standards requirements, such as description, identification, acidity-basicity, loss on drying, ash content and microbial limit. In addition, viscoamylograph study showed that the enzymatically modified durian seed starch had a higher viscosity than the native durian seed starch. Interestingly, modification of the durian seed starch using a rough enzyme extract improved its flow capability and compressibility. These results suggest that the modified durian seed starch experienced an increase in viscosity, compressibility and flow capability compared to native durian starch. Keywords: durian, seed, starch, enzymatic modification
Highlights
Starch, a flour-like substance of carbohydrate with a glucose polymer, is one of the most useful biopolymer in the food and pharmaceutical industries as thickeners, gelling agents, texture modifiers and stabilizers [1, 2]
The durian seed starch was produced using a wet grinding method [13]. 7.403 grams of durian seed were cleaned from its outer coat and epidermis, followed by cut into small pieces and crushed using a blender with distilled water
Production of rough enzyme extracted from Saccharomycopsis fibuligera
Summary
A flour-like substance of carbohydrate with a glucose polymer, is one of the most useful biopolymer in the food and pharmaceutical industries as thickeners, gelling agents, texture modifiers and stabilizers [1, 2]. The desired characteristics of starch are a stable viscosity, a high durability, as well as a thickening capability towards mechanical and temperature changes [5]. Several enzymes are used in starch hydrolysis which subjected to break down its structure and to obtain the desired functional characteristics [6]. The most commonly used enzymes to modify starch are α-amylase, β-amylase, glucoamylase, pullulanase, and isoamylase. These enzymes are isolated from mushrooms, yeast, bacteria, and plants [7]. Durian seed has high starch content and potential as an alternative starch sources in pharmaceutical industry [11, 12]. To obtain modified durian seed with optimum functional characteristics, we fabricated and characterized enzymatically modified durian seed starch using a rough enzyme extract from Saccharomycopsis fibuligera
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