Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch

This work systematically analyzed the microstructure and physicochemical properties of amylose (AM) and amylopectin (AP) isolated from tigernut starch (TS). The yields of AM and AP were 66.50% and 72.80%, respectively. Scanning electron micrographs showed that AM and AP were, structurally, very diff...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2024-05, Vol.18 (5), p.3960-3973
Main Authors: Wu, Zhong-Wei, Xu, Shuai, Cheng, Wen-Jin, Cai, Xiao-Shuang, Liu, Hua-Min, Ma, Yu-Xiang, Wang, Xue-De
Format: Article
Language:English
Subjects:
Amylopectin
Amylose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electron micrographs
Engineering
Ethanol
Fluidity
Food Science
Glucose
High resistance
Industrial applications
Original Paper
Petroleum production
Physicochemical properties
Starch
Thermal stability
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Summary:This work systematically analyzed the microstructure and physicochemical properties of amylose (AM) and amylopectin (AP) isolated from tigernut starch (TS). The yields of AM and AP were 66.50% and 72.80%, respectively. Scanning electron micrographs showed that AM and AP were, structurally, very different from TS. Granules of AM and AP had rough surfaces and irregular shapes. AM had a V-type crystalline structure, while AP was believed to be amorphous. These structural differences influence their functional properties. AM had superior thermal stability and swelling characteristics, as well as high resistance to digestion. Meanwhile, AM gel had superior springiness and high chewability. While AP had good solubility and its paste was a liquid showing high fluidity. Collectively, these results are expected to provide new information valuable for future developments in the industrial application of AM and AP derived from TS. Graphical abstract
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-024-02468-z