Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India.
Department of Food Engineering & Technology, Tezpur University, Tezpur, India.
J Sci Food Agric. 2024 Jan 15;104(1):215-224. doi: 10.1002/jsfa.12913. Epub 2023 Sep 7.
Litchi seeds, because of their high starch content, have the potential to serve as a valuable non-conventional source of starch with various applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of the independent variables extraction temperature (30-60 °C), and extraction time (4-20 h), to obtain the maximum starch yield (%). Starch was then modified chemically with citric acid concentrations of 20% and 40% to investigate its effect on physicochemical, morphological, and functional properties.
The second-order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g kg ) was found to have an extraction temperature of 30 °C and an extraction time of 11 h. It was observed that an increase in concentration of citric acid resulted in a decrease in amylose content, swelling power, and solubility, and the water absorption capacity of modified starch increased. The scanning electron microscopy (SEM) micrographs showed that citric acid modification resulted in surface irregularities, whereas the shape and size of granules remained unaffected. Not much difference was observed in the X-ray diffraction (XRD) pattern of modified starch except for the decrease in the intensities of peaks. An effect on the thermal properties of modified starch was also observed.
The results of the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile sources of starch in various food and non-food sectors. © 2023 Society of Chemical Industry.
荔枝核因其高淀粉含量，具有作为具有各种应用的有价值的非传统淀粉来源的潜力。本研究旨在优化使用柠檬酸对荔枝核的天然淀粉进行提取和改性。响应面法用于确定独立变量提取温度（30-60°C）和提取时间（4-20 小时）的最佳组合，以获得最大淀粉产率（%）。然后用柠檬酸浓度为 20%和 40%对淀粉进行化学改性，以研究其对物理化学、形态和功能特性的影响。
二阶多项式模型有效地描述了实验数据，表明对观察结果的拟合度令人满意。发现具有最高淀粉回收率（212.4 g kg）的最佳条件为提取温度 30°C 和提取时间 11 h。结果表明，柠檬酸浓度的增加导致直链淀粉含量、膨胀能力和溶解度降低，改性淀粉的吸水性增加。扫描电子显微镜（SEM）显微照片显示，柠檬酸改性导致表面不规则，而颗粒的形状和大小保持不变。除了峰强度降低外，改性淀粉的 X 射线衍射（XRD）图谱没有太大差异。还观察到改性淀粉热性能的变化。
研究结果表明，提取温度和提取时间是关键因素，对淀粉的提取产率有显著影响。此外，具有改善功能特性的改性淀粉可以作为各种食品和非食品领域新型多功能淀粉来源。© 2023 化学工业协会。
