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<p>This study explores the potential of <i>Pouteria torta</i> seeds as a novel starch source and presents a comprehensive characterization of the extracted material. The starch extraction yielded 32.8% (± 1.13) with a high purity of 98.3% (± 2.21), resulting in a white and luminous powder (L* = 93.92 ± 0.01; a* = −&#xa0;1.41 ± 0.01; b* = 0.99 ± 0.01). Microscopic analyses, including optical, polarized light, and scanning electron microscopy, revealed predominantly small and crystalline granules, with 98% measuring under 10&#xa0;µm and 44% of these measured under 5&#xa0;µm. FTIR spectroscopy confirmed the starch’s purity and crystalline nature, indicated by a strong absorption band at 1047&#xa0;cm<sup>−1</sup>. Compared to maize and cassava starches, <i>P. torta</i> starch exhibited lower solubility and swelling capacity up to 70&#xa0;°C, and an absolute viscosity of 1.25&#xa0;mPa&#xa0;s<sup>−1</sup>. It was identified as a low-amylose starch (18.1%), with 86% of its amylopectin chains classified as short (A and B1 types), contributing to its A-type crystalline structure and 33.6% crystallinity. Thermal analysis revealed relatively high gelatinization temperatures. Digestibility assays showed 39.37% hydrolysis after 300&#xa0;min, with a hydrolysis index of 39.13 and a glycemic index of 61.19 which according to ISO standards qualifies <i>P. torta</i> starch as a medium-GI food, adding to this starch a potential use for controlled glycemic response in dietary applications.</p>

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Morphological and functional properties of the small granule starch from Guapeva (Pouteria torta) seed

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月14日

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  • Marcos Antônio Pereira-Junior,
  • Danilo Átila Brígido de Morais,
  • Guilherme Liberato Alves,
  • Richard Douglas Rodrigues,
  • Viviane Ovídio Almeida,
  • Karla de Aleluia Batista,
  • Moemy Gomes Morais,
  • Maria Inês G. Leles,
  • Kátia Flávia Fernandes

摘要

This study explores the potential of Pouteria torta seeds as a novel starch source and presents a comprehensive characterization of the extracted material. The starch extraction yielded 32.8% (± 1.13) with a high purity of 98.3% (± 2.21), resulting in a white and luminous powder (L* = 93.92 ± 0.01; a* = − 1.41 ± 0.01; b* = 0.99 ± 0.01). Microscopic analyses, including optical, polarized light, and scanning electron microscopy, revealed predominantly small and crystalline granules, with 98% measuring under 10 µm and 44% of these measured under 5 µm. FTIR spectroscopy confirmed the starch’s purity and crystalline nature, indicated by a strong absorption band at 1047 cm−1. Compared to maize and cassava starches, P. torta starch exhibited lower solubility and swelling capacity up to 70 °C, and an absolute viscosity of 1.25 mPa s−1. It was identified as a low-amylose starch (18.1%), with 86% of its amylopectin chains classified as short (A and B1 types), contributing to its A-type crystalline structure and 33.6% crystallinity. Thermal analysis revealed relatively high gelatinization temperatures. Digestibility assays showed 39.37% hydrolysis after 300 min, with a hydrolysis index of 39.13 and a glycemic index of 61.19 which according to ISO standards qualifies P. torta starch as a medium-GI food, adding to this starch a potential use for controlled glycemic response in dietary applications.