ABSTRACT
This work focused on studying the effect of lamellae presence on the pasting profile of isolated avocado starch (C-type) obtained by a combined mechanical and ultrasonic process. Inductively Couple Plasma indicates that this starch is rich in P, K, Na, and Ca. This starch exhibits the most crystalline structure reported so far. The correlation between the morphological and structural properties throughout its pasting profile explains its apparent viscosity behavior. Granules exhibit a non-conventional irregular morphology with sizes ranging from 35 to 40 µm in their long side. DSC reveals endothermal transitions at 68 °C and 119 °C associated with the nanocrystals solvation and amylose-lipid complex, respectively. After gelatinization, the presence of lamellae originated from the partial fragmentation of the crystals. The pasting end exhibited a combined behavior between custard and hydrogel. This correlation could be considered a new methodology to understand the pasting behaviors in any starch.
