Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars

Piengtawan Tappiban; Yining Ying; Yuehan Pang; Supajit Sraphet; Nattaya Srisawad; Duncan R Smith; Peng Wu; Kanokporn Triwitayakorn; Jinsong Bao

doi:10.1016/j.ijbiomac.2020.02.119

Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars

Int J Biol Macromol. 2020 May 1:150:831-838. doi: 10.1016/j.ijbiomac.2020.02.119. Epub 2020 Feb 19.

Authors

Piengtawan Tappiban¹, Yining Ying², Yuehan Pang², Supajit Sraphet³, Nattaya Srisawad³, Duncan R Smith³, Peng Wu⁴, Kanokporn Triwitayakorn⁵, Jinsong Bao⁶

Affiliations

¹ Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China; Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand.
² Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China.
³ Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand.
⁴ Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China.
⁵ Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand. Electronic address: kanokporn.tri@mahidol.ac.th.
⁶ Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China. Electronic address: jsbao@zju.edu.cn.

PMID: 32061701
DOI: 10.1016/j.ijbiomac.2020.02.119

Abstract

Genetic diversity in the physicochemical properties and fine structures of seven cassava starches samples was studied. The apparent amylose content ranged from 24.8 to 27.6%. The whole branched starches showed significant differences in average hydrodynamic radius, ranging from 53.35 to 58.45 nm, while debranched starch exhibited differences in degrees of polymerization and height of both amylose and amylopectin peaks. The molecular size of amylose and amylopectin was positively correlated. The amount of short chains fa (6 ≤ X ≤ 12) and fb1 (13 ≤ X ≤ 24) had significant differences among the cultivars. Structure-function relation analysis indicated that the CPV and SB were mainly determined by amylopectin fine structures, BD, PTi and Tp and retrogradation properties were mainly determined by the amylose fine structure, while PTe and To were mainly affected by both amylose and amylopectin fine structures. The current findings will be helpful to improve the understanding cassava starch quality for use in industrial starch applications.

Keywords: Cassava; Correlation; Fine structure; Physicochemical properties; Starch.

MeSH terms

Amylopectin / chemistry
Amylose / chemistry
Chemical Phenomena
Gelatin / chemistry*
Manihot / chemistry*
Molecular Structure
Starch / chemistry*
Temperature
Thailand
Viscosity

Substances

Gelatin
Starch
Amylose
Amylopectin