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

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Abstract

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.

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Acknowledgements

This work was supported by the China Agriculture Research System of MOF and MARA (Grant Numbers CARS-14, 2022–2025), the Key Project for Technological Breakthrough and Scientific Achievement in Henan, China (grant numbers 212102110082), and the “Double First-Class” Project for Postgraduate-Cultivating Innovation Platform Establishment Programme of Henan University of Technology (Grant Numbers HAUTSYL2023PT09).

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Authors and Affiliations

  1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China

    Zhong-Wei Wu, Shuai Xu, Wen-Jin Cheng, Xiao-Shuang Cai, Hua-Min Liu, Yu-Xiang Ma & Xue-De Wang

  2. Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, 450001, China

    Zhong-Wei Wu, Shuai Xu, Xiao-Shuang Cai, Hua-Min Liu, Yu-Xiang Ma & Xue-De Wang

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Contributions

Zhong-Wei Wu: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Visualization, Writing-original draft, Writing-review & editing. Shuai Xu: Data curation, Formal analysis, Investigation, Methodology. Wen-Jin Cheng: Investigation, Formal analysis. Xiao-Shuang Cai: Formal analysis, Methodology, Visualization, Supervision, Writing-review & editing. Hua-Min Liu: Supervision, Methodology & writing-review. Yu-Xiang Ma: Visualization, Methodology. Xue-De Wang: Supervision, Funding acquisition.

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Wu, ZW., Xu, S., Cheng, WJ. et al. Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch. Food Measure (2024). https://doi.org/10.1007/s11694-024-02468-z

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