Structural and functional properties of C-type starches

Abstract

This study investigated the structural and functional properties of C-type starches from pea seeds, faba bean seeds, yam rhizomes and water chestnut corms. These starches were mostly oval in shape with significantly different sizes and contents of amylose, damaged starch and phosphorus. Pea, faba bean and water chestnut starches had central hila, and yam starch had eccentric hilum. Water chestnut and yam starches had higher amylopectin short and long chain, respectively. Water chestnut and faba bean starches showed CA-type crystallinities, and pea and yam starches had C-type crystallinities. Water chestnut starch had the highest swelling power, granule swelling and pasting viscosity, lowest gelatinization temperatures and enthalpy. Faba bean starch had the lowest pasting viscosity, whereas yam starch had the highest gelatinization temperatures. Water chestnut and yam starches possessed significantly higher and lower susceptibility to acid and enzyme hydrolysis, the highest and lowest RDS contents, and the lowest and highest RS contents, respectively.

Keywords: (13)C CP/MAS NMR; AAG; ATR-FTIR; Aspergillus niger amyloglucosidase; C-type starch; DSC; Faba bean seed; GPC; PPA; Pea seed; RDS; RS; RVA; SDS; SEM; Structural and functional property; Water chestnut corm; X-ray powder diffraction; XRD; Yam rhizome; attenuated total reflectance-Fourier transform infrared; differential scanning calorimetry; gel permeation chromatography; porcine pancreatic α-amylase; rapid visco analyzer; rapidly digestible starch; resistant starch; scanning electron microscope; slowly digestible starch; solid-state (13)C cross-polarization magic-angle spinning nuclear magnetic resonance.