Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Wednesday, May 3, 2017

Starch in mango kernel

Mango kernels, a low-valued agro-solid waste obtained after decortications of mango stone, is rich source of starch and it contain about 73% of starch, while it also contains 12% fat and 10% of proteins. The proteins and starch are easily digestible.

Starch can be recovered from the kernels and used in industry. Mango kernel is used in making pickles, flour and starch and mango kernel starch is used in textile, paper and jute industries.
Starch occurs naturally as discrete particles, called granules. Granule size and shape of starch are reported to be primary affected by the germplasm from which the starch is isolated.

Starch consists of two types of glucose polymers, namely, amylase (linear chains of unbranched D-glucose residues connected by α-1-4 linkages) and amylopectin (highly branched D-glucose residues; branching occurs in every 24-30 residues as α-1-6 linkages).
Starch in mango kernel

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