Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 1, Pages 263-276Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2009.09.027
Keywords
Pigeon pea; Starch; Starch structure; Pasting; In vitro digestibility
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Starches isolated from two pigeon pea cultivars (AL-15 and AL-201) were evaluated for their in vitro digestibility, structural and functional properties. Both the cultivars exhibited a characteristic C-type diffraction pattern with relative crystallinity values of 31.9% and 34.2%, for AL-15 and AL-201, respectively. The structural characterization obtained using high performance size exclusion column chromatography revealed that molecular weight of amylopectin and amylose was higher for AL-201 (396 and 3.92 x 10(6) g/mol, respectively) in comparison to AL-15 starch (354 and 3.31 x 10(6) g/mol, respectively). AL-201 exhibited higher values for transition temperatures, enthalpy of gelatinization, pasting temperature and percentage retrogradation in comparison to AL-15 starch. Slowly digestible starch, readily digestible starch and resistant starch contents of AL-15 and AL-201 cultivars were observed to be 31.0, 8.1 and 60.9% and 29.6, 5.2 and 65.2%, respectively. The hydrolysis index and RS values indicated that pigeon pea starches were highly resistant to digestion. (C) 2009 Elsevier Ltd. All rights reserved.
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