Physicochemical properties of starches from Scleroderma citrinum and Pleurotus ostreatus

Abstract Starches isolated from Scleroderma citrinum (SC) and Pleurotus ostreatus (PO) were investigated using physical and chemical tests. Total starch content was higher in SC (89.41 %) than PO (75.00 %). Amylose content was also higher in SC (38.50 %) than PO (21.70 %), while amylopectin, moisture and ash contents were higher in PO than SC respectively. Gelatinization temperature was 70 oC for SC and 80 oC for PO. Dextrinization of the starch samples occurred between 150-180 oC and 120-150 oC for SC and PO respectively. Generally, these starches could have numerous applications in the non –food industry.

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