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Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study

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Abstract

A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules varied from oval to elliptical or spherical according to the source. Distribution of iso- amylase debranched materials revealed that long and short side chains fractions of amylopectin ranged from 12.6 to 33.1% and 40.5 to 52.5% respectively. KB starch showed the highest amylose content (49.50%) while RS showed the lowest (8.51%). Starches with greater granule size (PS, SP and KB) showed higher proportion of long side chains of amylopectin (AP) (Fr.II) than short side chains of AP (Fr.III). Peak viscosity (PV), breakdown viscosity (BV) and final viscosity (FV) showed significant positive relationship with Fr. II and negative with apparent amylose content (AAC) and Fr.III. Tuber starches showed greater paste viscosities followed by legume starches. Tuber and legume starches with higher apparent amylose content and Fr. II showed greater crystallinity. Gel hardness and gelatinization temperatures showed inverse relationship with RS starch having higher proportion of smaller granules (0–10 µm). KB with higher amylose content showed maximum rapidly digestible starch (RDS) content while SP showed the highest resistant starch. Above observations would be utilized in modifying properties of native starches and help in improving texture, moisture retention capacity and gel firmness of starch and its products.

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Abbreviations

WS:

Wheat starch

CS:

Corn starch

LACS:

Low amylose corn starch

RS:

Rice starch

PS:

Potato starch

SP:

Sweet potato

KB:

Kidney bean

PV:

Peak viscosity

BV:

Breakdown viscosity

FV:

Final viscosity

AAC:

Apparent amylose content

RDS:

Rapidly digestible starch

SDS:

Slowly digestible starch

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Acknowledgement

RB acknowledges grant fellowship from UPE scheme.

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Authors and Affiliations

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

    Ritika Bajaj, Narpinder Singh & Amritpal Kaur

  2. Department of Applied Biological Science, Fukuyama University, Fukuyama, Japan

    Naoyoshi Inouchi

Authors
  1. Ritika Bajaj
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  2. Narpinder Singh
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  3. Amritpal Kaur
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  4. Naoyoshi Inouchi
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Correspondence to Narpinder Singh.

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Bajaj, R., Singh, N., Kaur, A. et al. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study. J Food Sci Technol 55, 3799–3808 (2018). https://doi.org/10.1007/s13197-018-3342-4

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  • DOI: https://doi.org/10.1007/s13197-018-3342-4

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