[b] Isolation and Characterization of Starch from Cultivated and Uncultivated Rubber Seed Flour[/b]
Journal Title: International Journal of Research in Chemistry and Environment (IJRCE) - Year 2013, Vol 3, Issue 2
Abstract
[i]Starches were isolated from both cultivated (Hevea brasiliensis) and uncultivated (Funtumia elastica) rubber seed flours species using 0.2 % NaOH. The starch isolated had high carbohydrate content (82.9-88.9 g/100g). The functional properties of the starch showed that water absorption capacity (WAC) ranged between 275 to 280 %, oil absorption capacity (OAC), 316 to 372 % and least gelation concentration (LGC) 6 to 10% (w/v). The results of the effect of ionic concentration on gelation of the starch showed that least gelation concentration ranged between 4.0 and 10.0 % (w/v). The swelling power and solubility of the starch of the rubber seed flour ranged between 36.3 to 37.3 % and 4.0 to 8.0 % respectively. The results generally revealed that both swelling power and solubility of the starch were highly pH dependent. X-ray diffraction results of the starch showed that the diffractogram gave the conventional characteristic “C” pattern similar to those of leguminous starches. Strong intensity peaks were observed for all the starch samples around 15ο, 17ο, 18ο and 23ο. The pasting properties of the samples showedclearly the effect of breeding on the rubber seeds. While the uncultivated[/i] specie had a rapid viscosity unit (RVU) of 0.88 the cultivated specie had RVU of 58.8.
Authors and Affiliations
Oyewusi P. A , Akintayo E. T2 , Olaofe O
Keywords
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