Structural and functional properties of C-type starches

• Published in: Carbohydrate polymers 2014-01, Vol.101, p.289-300
• Main Authors: Cai, Jinwen, Cai, Canhui, Man, Jianmin, Zhou, Weidong, Wei, Cunxu
• Format: Article
• Language: English
• Subjects: Amylose - analysis; Applied sciences; Biological and medical sciences; C-type starch; Digestion; Exact sciences and technology; Faba bean seed; Food industries; Food Industry; Fundamental and applied biological sciences. Psychology; Hydrolysis; Molecular Weight; Natural polymers; Pea seed; Phosphorus - analysis; Physicochemistry of polymers; Starch - chemistry; Starch - metabolism; Starch and polysaccharides; Starch and starchy product industries; Structural and functional property; Temperature; Water chestnut corm; Yam rhizome
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2013.09.058

•Starch was isolated from yam rhizome, water chestnut corm, pea and faba bean seed.•Water chestnut and faba bean had CA-type starches, pea and yam had C-type starches.•Starches had different sizes, amylose contents, thermal and pasting properties.•Starches had different hydrolysis degrees of acid, α-amylase and amyloglucosidase.•Water chestnut starch was highly susceptible to heating, acid, enzyme hydrolysis. 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.