凯特芒果淀粉的提取及其性质研究

Study on the Extraction and Properties of Keitt Mango Starch

摘要:

以凯特芒果为原料，从芒果肉和芒果核中提取芒果淀粉，比较芒果肉淀粉、芒果核淀粉及其提取后残渣干粉的理化性质。结果表明：芒果肉淀粉质量分数高于芒果核淀粉，分别为90.02、78.64 μg/mg，且两者均以支链淀粉为主，尤其是芒果核淀粉中支链淀粉质量占总淀粉质量的93.15%。进一步对芒果淀粉及其残渣干粉的理化性质进行了测定，尽管芒果肉淀粉与芒果核淀粉在糊化度上没有显著差异，但芒果肉淀粉粒径最小、颗粒均匀呈圆形，且具有更强的膨胀能力，在80 ℃时已经完全糊化形成蜂窝状网络结构。此外，提取后的芒果残渣干粉也表现出良好的溶解度和膨胀度。该研究不仅为开发食品新原料及丰富淀粉品种提供理论依据，还有助于拓展芒果及其副产物资源在食品及其他领域中的应用，实现芒果及其副产物的高值化利用。

Abstract:

To explore the further development and utilization of mango and its by-products, this study focused on the extraction of mango starch from both the flesh and kernel of Keitt mangoes and compared the physicochemical properties of mango flesh starch, mango kernel starch, and the dried residue powder after extraction. The results showed that the starch content in mango flesh (90.02 μg/mg) was higher than that in mango kernel (78.64 μg/mg). Both starches primarily consist of amylopectin, with mango kernel starch containing a particularly high amylopectin content, accounting for 93.15%. Further analysis of the physicochemical properties of mango starch and its residual dry powder revealed that although there was no significant difference in gelatinization between mango flesh starch and mango kernel starch, mango flesh starch had the smallest particle size, with uniformly round particles. It also exhibited stronger expansion capacity, and the starch gelled completely at 80 ℃ to form a honeycomb-like network structure. In addition, the dried powder of mango residue showed improved solubility and swelling capacity after extraction. These findings provide a theoretical basis for the development of new food raw materials and the enrichment of starch varieties. Moreover, they contribute to expand the application of mango and its by-products in the food industry and beyond, so as to facilitate the high-value utilization of mango and its by-products.