PROCESS FOR PHOSPHORYLATION OF STARCH ISOLATED FROM AVOCADO SEEDS

Abstract

The invention relates to a phosphorylation process for starch isolated from avocado seeds, a byproduct of avocado processing. The process consists of the following steps: starch isolation by wet milling, settling for 10 to 14 hours, washing, and drying; direct phosphate salt system formation from sodium hydroxide and phosphoric acid at temperatures between 32°C and 38°C and pH adjustment between 4.8 and 5.5; mixing the starch with the salt system, filtration, and preliminary drying; heating at temperatures between 145°C and 155°C for 2.5 to 3.5 hours; and purification of the product with acetic acid, acetone, and ethanol solutions. The resulting starch has phosphate groups chemically bonded to the starch chain, increased water solubility, and altered thermal decomposition properties compared to the unmodified starch. This process contributes to enhancing the usability of avocado seed byproducts and creating potential raw materials for food, pharmaceuticals, and biomaterials.