A novel starch from Pongamia pinnata seeds: Comparison of its thermal, morphological and rheological behaviour with starches from other botanical sources

Pongamia pinnata seed (PPS) starch was studied for its physicochemical, thermal, rheological and morphological properties. As PPS starch is a novel starch, it was compared with corn, mung bean, potato, pearl millet and mango kernel starches. Peak, trough and final viscosity of PPS starch was found t...

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-01, Vol.143, p.984-990
Main Authors: Siroha, Anil Kumar, Punia, Sneh, Kaur, Maninder, Sandhu, Kawaljit Singh
Format: Article
Language:English
Subjects:
Dynamic shear
Morphological
Physicochemical
Pongamia pinnata seed starch
Thermal properties
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Summary:Pongamia pinnata seed (PPS) starch was studied for its physicochemical, thermal, rheological and morphological properties. As PPS starch is a novel starch, it was compared with corn, mung bean, potato, pearl millet and mango kernel starches. Peak, trough and final viscosity of PPS starch was found the lowest as compared to other starches. Plots of shear stress versus shear rate for starch pastes were plotted and fitted to Herschel-Bulkley model. Yield stress and consistency index value of starch pastes varied between 6.5 and 58.9 Pa and 1.4–10.6 Pa s, respectively. During frequency sweep testing, G′ and G′′ values of starch pastes varied between 33 and 484 Pa and 18–71 Pa, PPS starch paste had the lowest values. Transition temperatures (Tο, Tp, Tc) for PPS starch was 61.5, 72.1 and 82.9 °C, respectively. Scanning electron microscopy of PPS starch showed small to large and round to oval shape starch granules with small pitches on their surface.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.10.033