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Physicochemical properties of black pepper (Piper nigrum) starch

Zhu, Fan, Mojel, Reuben, Li, Guantian
Carbohydrate polymers 2018 v.181 pp. 986-993
Piper nigrum, amylopectin, black pepper, chemical structure, corn starch, gelatinization temperature, pasting properties, rheology, storage modulus, swelling (materials), thermal analysis, thermal properties, viscosity, water solubility
Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94°C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.