The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch

Giordanna P Santos; Bruna M Miranda; Maria C B Di-Medeiros; Viviane O Almeida; Richard D Ferreira; Danilo A B de Morais; Diego L A Queiroz; Maria I G Leles; Luciano M Lião; Kátia F Fernandes

doi:10.1016/j.carres.2023.109008

The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch

Carbohydr Res. 2024 Jan:535:109008. doi: 10.1016/j.carres.2023.109008. Epub 2023 Dec 11.

Affiliations

¹ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: giordannaprado@hotmail.com.
² Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: bruna.melo.miranda@gmail.com.
³ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: caroldimedeiros@gmail.com.
⁴ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: viviane_ovidio@hotmail.com.
⁵ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: richardrodrigues58@gmail.com.
⁶ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: danilo01atila@gmail.com.
⁷ Milhão Ingredients - Rodovia, GO-070, KM 25, Fazenda Palmital, 75373-899, Goianira, GO, Brazil. Electronic address: diegoamanciolq@gmail.com.
⁸ Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: inesleles@gmail.com.
⁹ Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: luciano@quimica.ufg.br.
¹⁰ Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil. Electronic address: kfernandes.lqp@gmail.com.

PMID: 38103463
DOI: 10.1016/j.carres.2023.109008

Abstract

This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, ¹H/¹³C/³¹P NMR and ¹³C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the ¹³C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g^-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.

Keywords: Amylopectin chromatography; Phosphorus NMR; Solid state NMR; Thermal properties.

MeSH terms

Amylopectin / chemistry
Amylose / analysis
Malaysia
Malus*
Seeds / chemistry
Starch / chemistry
Syzygium*

Substances

Starch
Amylose
Amylopectin