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Comparative analysis of some physicochemical properties of 19 kinds of native starches

Author:
Ren, Shuncheng
Source:
Die Stärke = 2017 v.69 no.9-10
ISSN:
0038-9056
Subject:
amylose, correlation, crystal structure, gelatinization, particle size, pasting properties, physicochemical properties, starch granules, temperature, viscosity
Abstract:
In this study, 19 kinds of native starches, including some rarely reported, were used to analyze and compare amylose content, morphology, size distribution, crystallinity, crystal type, and pasting properties. The amylose contents varied from 16.25 to 28.38%. The starches exhibited rod, flat, spherical or hemispherical, irregular polyhedral, or oval shape and were categorized based on crystal types into A, B, and C starches. The starch crystallinity was between 17 and 39%. The size of the starch granules varied from 3 to 125.5 µm. The starches exhibited a pasting temperature of 52–85°C, peak viscosity of 10.60–1.69 Pa s, and setback value of 1.38–0.13 Pa s. The correlation analysis showed that starch particle size significantly influenced the viscosity during gelatinization, and the crystallinity considerably affected the peak viscosity. Moreover, the amylose content minimally influenced the gelatinization process.
Agid:
5798715