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.
