01858naa a2200253 a 450000100080000000500110000800800410001910000220006024501070008226000090018950000220019852010290022065300260124965300370127565300250131265300400133765300110137770000220138870000210141070000180143170000260144970000220147577301070149720688652017-04-24       2016    bl uuuu     u00u1 u    #d1 aSANTOS, D. M. dos  aPhysicochemical properties of starch from avocado seed (Persea Americana Mill).h[electronic resource]  c2016  aBoletim do CEPPA.  aThe extraction and characterization of avocado starch isolated from seeds (Persea americana Mill) were studied. The starch was extracted by steeping, wet grinding and sedimentation process and calculated its yield. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diff raction an mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield was 42.2%. The results showed starch granules were predominantly ellipsoidal with an average granule size of 17.83 ?m. Exhibited B-type X-ray diff raction pattern with 25.7% of crystallinity, and apparent amylose content of 21.5% with similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 67.6 and 76.0 °C, respectively, and gelatinization enthalpy was 14.9 J/g. Starch suspensions showed peak viscosity at 4421 cP and high retrogradation tendency, which was evidenced by opaque gels and syneresis.  aClarity and syneresis  aDifferential Scannig Calorimetry  aRapid Visco Analyzer  aSwelling Power and solubility index  aX-Rays1 aASCHERI, D. P. R.1 aBUKZEM, A. de L.1 aMORAIS, C. C.1 aCARVALHO, C. W. P. de1 aASCHERI, J. L. R.  tBoletim do Centro Pesquisa Processamento de Alimentos, Curitivagv. 34, n. 2, p. 1-12, jul./dez. 2016.