title: Determination of the molecular and structural characteristics of okenia, mango, and banana starches.
abstract: Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray diffraction pattern, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). Banana starch granules were of an ellipsoidal shape with size between approximately 8 and 20 microm; okenia had the smallest granule size, between approximately 2 and 5 microm. The three starches showed the Maltese cross, indicative of an intact granule structure. Okenia and mango starches had the A-type X-ray diffraction pattern, common to native cereal starches, whereas banana starch showed a mixture between A- and B-type pattern. Banana starch had the highest temperature (77.6 degrees C) and enthalpy (23.4 J/g) of gelatinization in excess water conditions; okenia had the lowest temperature (71.2 degrees C) and enthalpy (15 J/g), which may be related to the X-ray diffraction pattern and its small granule size. Both the okenia and mango starches had a higher molar mass and gyration radius than banana starch, which may be related to the differences determined in their crystalline structures.
authors.affiliation: Centro de Desarrollo de Productos Bióticos del IPN, Apartado postal 24 C.P., 62731 Yautepec, Morelos, Mexico.
authors.forename: C E
authors.initials: CE
authors.lastname: Millan-Testa
authors.forename: M G
authors.initials: MG
authors.lastname: Mendez-Montealvo
authors.forename: M-A
authors.initials: MA
authors.lastname: Ottenhof
authors.forename: I A
authors.initials: IA
authors.lastname: Farhat
authors.forename: L A
authors.initials: LA
authors.lastname: Bello-Pérez
mesh_terms: D002152:Calorimetry, Differential Scanning; D005638:Fruit / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D028521:Musa / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D013213:Starch