ISOLATION OF STARCH FROM CURCUMA LONGA L. AND ITS CHARACTERIZATIONAbstract
The present work was aimed to evaluate the different properties of turmeric starch. Starch has been an endless subject of research for many years. It is an inexpensive, readily available compounds with considerable applications in the food as well as non-food. Turmeric starch was isolated from fresh rhizomes of Curcuma longa L. and Curcuma Caesia (Zingiberaceae). In this article, we established an easy and simple method of isolation of starch from the fresh rhizomes of turmeric species. Along with physical, physiochemical characteristics were studied like, microscopical analysis size and shape, particle size distribution (2-32 µm), molecular weight determination by gel permeation chromatography (GPC) (372267g/mol), pH of turmeric starch solution (5.6), specific surface area by BET analysis (0.69 m2/gm), moisture content (15%), true density (0.568 g/cm3), Iron content (less than 10 ppm), a viscosity of starch solution (1209 cP), and gelatinization temperature (80 °C), etc. Remarkably turmeric starch has shown less consistency than other starches and temperature-dependent gelatinization property within 20 min at 80 °C. The main aim of this article is to increase the utility of starches in industries.
K. Nakkala *, S. Godiyal and K. S. Laddha
Medicinal and Natural Products Research Laboratory, Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India.
22 November 2019
07 January 2020
13 March 2020
01 November 2020