The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch

Abstract

The properties of starch from parota (Enterolobium cyclocarpum) isolated by three methods, sodium bisulfite (M1), distilled water (M2) and acid steeping (M3), were assessed. The properties studied included: proximal composition, physicochemical characteristics, morphology of starch granules, swelling power and solubility, fourier transform infrared spectroscopy (FTIR) and thermal behavior. Results showed that the starch isolation method induced changes in most of these properties. The highest starch yield was obtained with method M1, with an average purity of 84%. In addition, a greater quantity of protein was removed (a similar behavior was observed with method M3), larger granules were obtained and the starch was whiter in comparison with the other methods. However, method M1 also presented the lowest quantity of amylose (17.5%), poorer starch paste clarity and required more energy for gelatinization. With the use of method M2, it was possible to observe the formation of cracks in the starch granule. The starches extracted with methods M2 and M3 showed greater swelling power and solubility. The method of isolation employed had no influence on the FTIR spectra. In conclusion, the starch isolated with M1 presented the best properties for use in the food industry.