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Structural and functional properties of amaranth starches from residue obtained during protein extraction

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Abstract

The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26–3.12 μm. AC starch with larger granules (mean granule size 3.12 μm) than AH starches (1.26–1.59 μm) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan δ and higher Gʹ). Starch granule size related positively with the proportion of amylopectin chains with DP < 12, paste viscosities and dynamic rheological moduli while negatively with non-starch components, gel tan δ and the proportion of amylopectin chains with DP > 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP < 12), lipids and proteins contributed to reduced retrogradation tendencies (lower percent retrogradation).

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Acknowledgements

Authors acknowledge Dr. J.C. Rana (NBPGR, India) for providing amaranth lines/cultivars for this research. KS acknowledge CUP, Bathinda for providing RSM grant and laboratory facilities. NS acknowledge DST, New Delhi for the grant of J.C. Bose Fellowship.

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Authors and Affiliations

  1. Department of Applied Agriculture, Central University of Punjab, Bathinda, 151401, India

    Khetan Shevkani

  2. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Narpinder Singh

  3. Graduate School of Bioresources, Mie University, Tsu, Mie, 514 8507, Japan

    Naoto Isono

  4. NARO Hokkaido Agricultural Research Center (NARO/HARC), Memuro, Hokkaido, 082 0081, Japan

    Takahiro Noda

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  1. Khetan Shevkani
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Correspondence to Khetan Shevkani.

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Shevkani, K., Singh, N., Isono, N. et al. Structural and functional properties of amaranth starches from residue obtained during protein extraction. Food Measure 15, 5087–5096 (2021). https://doi.org/10.1007/s11694-021-01070-x

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