Physicochemical and structural properties of starches from non-traditional sources in China
In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology...
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| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001550 |
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| author | Yang Jingyi Chagam Koteswara Reddy Zhili Fan Baojun Xu |
| author_facet | Yang Jingyi Chagam Koteswara Reddy Zhili Fan Baojun Xu |
| author_sort | Yang Jingyi |
| collection | DOAJ |
| description | In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity were observed among the starches from these non-traditional sources. Further, all these isolated starches had unique properties because of their characteristic distinct granules when seen under scanning electron microscopy (SEM). The amylose content of the isolated starches shown significant difference (P < 0.05), and the values ranged between 11.46 % and 37.61 %. Results demonstrated that the isolated starches contained between 79.82 % to 86.56 % starch, indicating that the isolated starches had high purity. X-ray diffraction (XRD) patterns of starches isolated from sorghum, proso millet, quinoa, purple potato, and gorgon fruit presented A-type diffraction pattern; while lentil seeds, arrowhead, and chickpea starches presented C-type diffraction pattern. Overall, these results will promote the development of products based on starch isolated from non-traditional starches. |
| format | Article |
| id | doaj-art-13d673a1847d40f28a1d2dbecd34bc3e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-13d673a1847d40f28a1d2dbecd34bc3e2025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122416423Physicochemical and structural properties of starches from non-traditional sources in ChinaYang Jingyi0Chagam Koteswara Reddy1Zhili Fan2Baojun Xu3Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, ChinaDepartment of Biochemistry and Bioinformatics, Institute of Science, GITAM (Deemed to be University), Visakhapatnam 530045, IndiaFood Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, ChinaFood Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, China; Corresponding author at: Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, China. Fax: +86 75636 20882.In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity were observed among the starches from these non-traditional sources. Further, all these isolated starches had unique properties because of their characteristic distinct granules when seen under scanning electron microscopy (SEM). The amylose content of the isolated starches shown significant difference (P < 0.05), and the values ranged between 11.46 % and 37.61 %. Results demonstrated that the isolated starches contained between 79.82 % to 86.56 % starch, indicating that the isolated starches had high purity. X-ray diffraction (XRD) patterns of starches isolated from sorghum, proso millet, quinoa, purple potato, and gorgon fruit presented A-type diffraction pattern; while lentil seeds, arrowhead, and chickpea starches presented C-type diffraction pattern. Overall, these results will promote the development of products based on starch isolated from non-traditional starches.http://www.sciencedirect.com/science/article/pii/S2213453022001550StarchViscosityMorphologyQuinoaSorghumProso millet |
| spellingShingle | Yang Jingyi Chagam Koteswara Reddy Zhili Fan Baojun Xu Physicochemical and structural properties of starches from non-traditional sources in China Food Science and Human Wellness Starch Viscosity Morphology Quinoa Sorghum Proso millet |
| title | Physicochemical and structural properties of starches from non-traditional sources in China |
| title_full | Physicochemical and structural properties of starches from non-traditional sources in China |
| title_fullStr | Physicochemical and structural properties of starches from non-traditional sources in China |
| title_full_unstemmed | Physicochemical and structural properties of starches from non-traditional sources in China |
| title_short | Physicochemical and structural properties of starches from non-traditional sources in China |
| title_sort | physicochemical and structural properties of starches from non traditional sources in china |
| topic | Starch Viscosity Morphology Quinoa Sorghum Proso millet |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001550 |
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