Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
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Apple thinning is performed to enhance the mature fruit size and quality; however, most thinned young fruits, which contain a high starch content compared to that in mature fruits, are discarded. To increase the utilization of thinned apples, it is necessary to analyze the various characteristics of the starch isolated from these fruits. We investigated the chemical, morphological, pasting, digestive, and syneresis properties of the starch from young ‘Fuji’ apples thinned 60 days after full bloom, and compared them with those of corn and potato starches (controls). The apparent amylose content was higher in apple starch (33.6%) than in corn starch (29.8%), and the phosphorous contents of apple and potato starches were 13.0 and 49.2 mg/100 g, respectively. Apple starch granules were mostly spherical, hemispherical, and split in shape and had a C-type X-ray pattern. These granules were smaller than those of corn and potato starches. The swelling power followed the order of potato > apple > corn starch, with pasting temperatures of 65.8, 70.2, and 77.1℃, respectively. Potato starch had the highest peak viscosity, while apple starch had the highest hold and final viscosities and in vitro digestibility. Apple starch had lower syneresis than the other two starches. These findings show that young ‘Fuji’ apple starch displays unique properties that could be useful for industrial applications.
Abstract
Apple thinning is performed to enhance the mature fruit size and quality; however, most thinned young fruits, which contain a high starch content compared to that in mature fruits, are discarded. To increase the utilization of thinned apples, it is necessary to analyze the various characteristics of the starch isolated from these fruits. We investigated the chemical, morphological, pasting, digestive, and syneresis properties of the starch from young ‘Fuji’ apples thinned 60 days after full bloom, and compared them with those of corn and potato starches (controls). The apparent amylose content was higher in apple starch (33.6%) than in corn starch (29.8%), and the phosphorous contents of apple and potato starches were 13.0 and 49.2 mg/100 g, respectively. Apple starch granules were mostly spherical, hemispherical, and split in shape and had a C-type X-ray pattern. These granules were smaller than those of corn and potato starches. The swelling power followed the order of potato > apple > corn starch, with pasting temperatures of 65.8, 70.2, and 77.1℃, respectively. Potato starch had the highest peak viscosity, while apple starch had the highest hold and final viscosities and in vitro digestibility. Apple starch had lower syneresis than the other two starches. These findings show that young ‘Fuji’ apple starch displays unique properties that could be useful for industrial applications.
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