What question did this study set out to answer?

To evaluate the effects of enzymatic, chemical, and aqueous extraction techniques on the physicochemical and functional characteristics of Makhana seed (Euryale ferox) starch.

January 1, 2024Indian Journal of Agricultural Biochemistry

Evaluation of different methods of starch extraction on physico-chemical and functional properties of Makhana seed (Euryale ferox) starch

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Authors

ZIZoobiya IslamSharda University KBKhalid BashirMinistry of Natural Resources and Environment MRMayuri RastogiSharda University

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Implication

Comparative analysis demonstrates alkali extraction enhances functional performance of Makhana seed starch, highlighting its potential for food processing and biomaterial applications.

Key Points

To evaluate the effects of enzymatic, chemical, and aqueous extraction techniques on the physicochemical and functional characteristics of Makhana seed (Euryale ferox) starch.
Extracted starch from Makhana seeds using three isolation techniques: enzymatic extraction (cellulase), chemical extraction (0.1% and 0.25% NaOH), and aqueous extraction (distilled water).
Quantified physicochemical parameters (moisture, protein, fat, ash, crude fiber, and crude starch) and functional properties (swelling power, amylose concentration, solubility index, water absorption capacity, and oil absorption capacity).
Characterized structural modifications across extraction methods using Fourier Transform Infrared (FTIR) spectroscopy.
Chemical treatment with NaOH produced the lowest residual concentrations of moisture (7.3%), protein (0.38%), fat (0.35%), and ash (0.12%).
Alkali extraction improved starch solubility, swelling power, water absorption capacity, and oil absorption capacity, whereas distilled water extraction preserved the highest amylose content.
FTIR spectroscopy confirmed distinct structural variations in the starch granules depending on the extraction method employed.

Cite This Study

Islam et al. (2024) studied this question.

synapsesocial.com/papers/6a71aaa9e36a167817e369c5 https://doi.org/10.5958/0974-4479.2024.00025.7

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Implication

Comparative analysis demonstrates alkali extraction enhances functional performance of Makhana seed starch, highlighting its potential for food processing and biomaterial applications.

Evaluation of different methods of starch extraction on physico-chemical and functional properties of Makhana seed (Euryale ferox) starch

Discussion

Member takes

Implication

Key Points

Cite This Study

Evaluation of different methods of starch extraction on physico-chemical and functional properties of Makhana seed (Euryale ferox) starch

Discussion

Member takes

Implication

Key Points

Cite This Study

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