title: Some physicochemical and rheological properties of starch isolated from avocado seeds.
abstract: Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from avocado seed is a potential alternative starch source. Two different extraction solvents were used to isolate starch from avocado seeds, functional and rheological characteristics measured for these starches, and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing 2 mM Tris, 7.5 mM NaCl and 80 mM NaHSO3 (solvent A) or sodium bisulphite solution (1500 ppm SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose content was 15-16%. Gelatinization temperature range was 56-74 °C, peak temperature was 65.7 °C, and transition enthalpy was 11.4-11.6J/g. At 90 °C, solubility was 19-20%, swelling power 28-30 g water/g starch, and water absorption capacity was 22-24 g water/g starch. Pasting properties were initial temperature 72 °C; maximum viscosity 380-390 BU; breakdown -2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch dispersions (5% w/v) were characterized as viscoelastic systems, with G'>G″. Avocado seed starch has potential applications as a thickening and gelling agent in food systems, as a vehicle in pharmaceutical systems and an ingredient in biodegradable polymers for food packaging.
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
authors.forename: Luis
authors.initials: L
authors.lastname: Chel-Guerrero
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
authors.forename: Enrique
authors.initials: E
authors.lastname: Barbosa-Martín
authors.affiliation: Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Libramiento Norte Carretera Irapuato-León Km. 9.6, 36821 Irapuato, Guanajuato, Mexico.
authors.forename: Agustino
authors.initials: A
authors.lastname: Martínez-Antonio
authors.affiliation: Universidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan de León, Oaxaca, Mexico.
authors.forename: Edith
authors.initials: E
authors.lastname: González-Mondragón
authors.affiliation: Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico. Electronic address: bancona@uady.mx.
authors.forename: David
authors.initials: D
authors.lastname: Betancur-Ancona
mesh_terms: D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D027421:Persea / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose
keywords: Avocado starch; Physicochemical properties; Rheological characteristics