Journal
CARBOHYDRATE POLYMERS
Volume 101, Issue -, Pages 289-300Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.09.058
Keywords
C-type starch; Pea seed; Faba bean seed; Yam rhizome; Water chestnut corm; Structural and functional property
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Funding
- National Natural Science Foundation of China [31071342, 31270221]
- New Century Talent Project of Yangzhou University
- Priority Academic Program Development from Jiangsu Government, China
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This study investigated the structural and functional properties of C-type starches from pea seeds, faba bean seeds, yam rhizomes and water chestnut corms. These starches were mostly oval in shape with significantly different sizes and contents of amylose, damaged starch and phosphorus. Pea, faba bean and water chestnut starches had central hila, and yam starch had eccentric hilum. Water chestnut and yam starches had higher amylopectin short and long chain, respectively. Water chestnut and faba bean starches showed CA-type crystallinities, and pea and yam starches had C-type crystallinities. Water chestnut starch had the highest swelling power, granule swelling and pasting viscosity, lowest gelatinization temperatures and enthalpy. Faba bean starch had the lowest pasting viscosity, whereas yam starch had the highest gelatinization temperatures. Water chestnut and yam starches possessed significantly higher and lower susceptibility to acid and enzyme hydrolysis, the highest and lowest RDS contents, and the lowest and highest RS contents, respectively. (C) 2013 Elsevier Ltd. All rights reserved.
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