Structures and Functional Properties of Starch From Seeds of Three Soybean (Glycine max (L.) Merr.) Varieties

• Published in: Die Stärke 2006-10, Vol.58 (10), p.509-519
• Main Authors: Stevenson, David G, Doorenbos, Russell K, Jane, Jay-lin, Inglett, George E
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylose; Biological and medical sciences; carbohydrate content; carbohydrate structure; Cereal and baking product industries; crystal structure; Edamame; Food industries; Fundamental and applied biological sciences. Psychology; genetic variation; Glycine max; iodine; molecular weight; pasting properties; physicochemical properties; Soybean; soybeans; starch; Starch and starchy product industries; Starch function; Starch structure; thermal properties
• ISSN: 1521-379X; 0038-9056; 1521-379X
• DOI: 10.1002/star.200600534

Structures and functional properties of starch from high-protein, lipoxygenase-free and low-linolenic acid soybean variety seeds collected 20 d prior to harvest were investigated. Soybean starches exhibit CB-type X-ray diffraction patterns, and granule diameters were very small (0.7 to 4 micrometer). Soybeans, 20 d prior to harvest contained 10.9-11.7% starch (dry basis). Apparent amylose content was 19-22% and absolute amylose content was 11.8-16.2%. Amylopectin weight-average molar mass ranged from 5.1 to 11.3x108 g/mol. Amylopectin average branch chain-length, determined by anion-exchange chromatography with an amyloglucosidase post-column and pulsed amperometric detector, was very short relative to other starches (20.4-20.9). Onset gelatinization temperature ranged from 52-54°C, and H was 12-13 J/g. Paste viscosity was low relative to other starches, especially peak (81-93 RVU) and final (93-106 RVU) viscosity. The apparent amylose content of the low-linolenic acid soybean starch was significantly higher than that of high-protein soybean starch, and absolute amylose content of low-linolenic acid soybean starch was significantly higher than that of lipoxygenase-free soybean starch. Based on our results, investigations on whether soybeans with different fatty acid oil composition have different starch structures would be worthwhile. Field replicates for each soybean variety exhibited high variation in starch characteristics, with further differences in starch structures and functional properties likely to be determined once variation is minimized.