Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives

• Published in: International journal of biological macromolecules 2024-08, Vol.274 (Pt 2), p.133077, Article 133077
• Main Authors: Naseem, Shahida, Bhat, Sami Ullah, Gani, Adil, Bhat, Farooz Ahmad
• Format: Article
• Language: English
• Subjects: Amylopectin - chemistry; Amylose - analysis; Amylose - chemistry; Chemical Phenomena; Functional properties; Lythraceae; Nelumbo - chemistry; Nelumbo nucifera; Spectroscopy, Fourier Transform Infrared; Starch; Starch - chemistry; Trapa natans; X-Ray Diffraction
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.133077

The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm−1; 3280 cm−1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm−1; 2854 cm−1), the bending vibration of CHO groups (1149 cm−1; 1144 cm−1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.