Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed
Starch is a complex carbohydrate polymer produced by plants and especially by crops in huge amounts. It consists of amylose and amylopectin which have α-1,4- and α-1,6-linked glucose units. Seeds represent a potential source of starch, containing at least 60–70% of total starch, however many of them...
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EDP Sciences
2025-01-01
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| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02004.pdf |
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| author | Tripathi Shalvika Akansha Shaida Bushra |
| author_facet | Tripathi Shalvika Akansha Shaida Bushra |
| author_sort | Tripathi Shalvika |
| collection | DOAJ |
| description | Starch is a complex carbohydrate polymer produced by plants and especially by crops in huge amounts. It consists of amylose and amylopectin which have α-1,4- and α-1,6-linked glucose units. Seeds represent a potential source of starch, containing at least 60–70% of total starch, however many of them are treated as waste and are usually discarded. Tamarind seeds known to be high in Xyloglycan. The tamarind pulp industry underutilised byproduct, the seeds, has been proposed as a low-cost source of raw materials for industrial uses. The objective of the present work was to perform comparative study between native starch and modified starch depending upon their morphological, functional and rheological properties. One part of starch was modified by ultrasonication, the other part was the counterpart and termed as native starch. The key findings was proximate composition analysis revealed a decrease in moisture content from 12.5% for native starch to 9.9% after 20 minutes of sonication, whereas ash, protein, and lipid contents slightly increased, possibly due to the structural changes in the starch matrix, morphological analysis showed an increase in surface roughness, which in turn provides greater potential for enzymatic interactions and functional properties of the starches ranges from (75 to 90±1.12%)water absorption capacity, (0.26% to 0.85%) Bulk density,(0.84% to 2.49%) oil absorption capacity, (6.12% to 8.61%)swelling capacity and (6.34±0.05 to 6.56±0.02%) ph. Significant differences were observed from the functional properties of the starches due to modification. These results indicate that sonicated TSS is a robust and environmentally friendly biopolymer with potential uses in the food science and pharmaceutical industry and other industries where new material solutions are required. |
| format | Article |
| id | doaj-art-53d0aa8ac2544ba6aa8f5b13ee496d2c |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
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| series | BIO Web of Conferences |
| spelling | doaj-art-53d0aa8ac2544ba6aa8f5b13ee496d2c2025-08-20T03:21:16ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011780200410.1051/bioconf/202517802004bioconf_amifost2025_02004Comparative Study Between Native and Modified Starches Isolated from Tamarind SeedTripathi Shalvika0Akansha1Shaida Bushra2Department of Nutrition and dietetics, Sharda School of Allied Health Sciences, Sharda UniversityDepartment of Nutrition and dietetics, Sharda School of Allied Health Sciences, Sharda UniversityDepartment of Food Technology, Jamia Hamdard UniversityStarch is a complex carbohydrate polymer produced by plants and especially by crops in huge amounts. It consists of amylose and amylopectin which have α-1,4- and α-1,6-linked glucose units. Seeds represent a potential source of starch, containing at least 60–70% of total starch, however many of them are treated as waste and are usually discarded. Tamarind seeds known to be high in Xyloglycan. The tamarind pulp industry underutilised byproduct, the seeds, has been proposed as a low-cost source of raw materials for industrial uses. The objective of the present work was to perform comparative study between native starch and modified starch depending upon their morphological, functional and rheological properties. One part of starch was modified by ultrasonication, the other part was the counterpart and termed as native starch. The key findings was proximate composition analysis revealed a decrease in moisture content from 12.5% for native starch to 9.9% after 20 minutes of sonication, whereas ash, protein, and lipid contents slightly increased, possibly due to the structural changes in the starch matrix, morphological analysis showed an increase in surface roughness, which in turn provides greater potential for enzymatic interactions and functional properties of the starches ranges from (75 to 90±1.12%)water absorption capacity, (0.26% to 0.85%) Bulk density,(0.84% to 2.49%) oil absorption capacity, (6.12% to 8.61%)swelling capacity and (6.34±0.05 to 6.56±0.02%) ph. Significant differences were observed from the functional properties of the starches due to modification. These results indicate that sonicated TSS is a robust and environmentally friendly biopolymer with potential uses in the food science and pharmaceutical industry and other industries where new material solutions are required.https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02004.pdftamarind seedstarch modificationfunctional properties |
| spellingShingle | Tripathi Shalvika Akansha Shaida Bushra Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed BIO Web of Conferences tamarind seed starch modification functional properties |
| title | Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed |
| title_full | Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed |
| title_fullStr | Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed |
| title_full_unstemmed | Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed |
| title_short | Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed |
| title_sort | comparative study between native and modified starches isolated from tamarind seed |
| topic | tamarind seed starch modification functional properties |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02004.pdf |
| work_keys_str_mv | AT tripathishalvika comparativestudybetweennativeandmodifiedstarchesisolatedfromtamarindseed AT akansha comparativestudybetweennativeandmodifiedstarchesisolatedfromtamarindseed AT shaidabushra comparativestudybetweennativeandmodifiedstarchesisolatedfromtamarindseed |