alexa <p>Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources</p> | OMICS International | Abstract
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
Open Access

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Research Article

Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources

Shujing Li, Yingquan Zhang, Yimin Wei, Wei Zhang and Bo Zhang*
Institute of Agro-Products Processing Science & Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, People’s Republic of China
Corresponding Author : Bo Zhang
Institute of Agro-Products Processing Science & Technology
And Chinese Academy of Agricultural Sciences
Key Laboratory of Agricultural Product Processing
Ministry of Agriculture, P.O. Box 5109, Beijing 100193
People ’s Republic of China
Tel: 86 01062815846
Fax: 86 01062895141
E-mail: [email protected]
Received April 29, 2014; Accepted May 23, 2014; Published May 31, 2014
Citation: Li S, Zhang Y, Wei Y, Zhang W, Zhang B (2014) Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources. J Bioprocess Biotech 4:161. doi: 10.4172/2155-9821.1000161
Copyright: © 2014 Li S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The applications of starch in food systems are primarily governed by its gelatinization, pasting, solubility, swelling and digestibility properties. To select the appropriate variety starch for end-use suitability, thermal, pasting and gel textural properties of nine starches were determined. Commercial grade wheat starch, corn starch, potato starch, sweet potato starch, cassava starch, mung bean starch, pea starch, amylose from potato, and amylopectin from waxy corn were used in the research aim to the industry end-use. Wheat starch showed the lowest transition temperatures (the onset temperature, To and the peak temperature, Tp). Sweet potato starch and cassava starch showed the highest transition temperatures and the lowest enthalpy changes. Mung bean starch showed the slowest transition speed. Tuber and root starches showed higher pasting temperatures, peak viscosity, final viscosity, breakdown viscosity, setback viscosity, and lower adhesiveness. Legume starches showed the highest hardness values. Person correlations and a principal component analysis showed that the transition temperatures were negatively correlated with enthalpy change (p<0.01). Peak viscosity, final viscosity, breakdown viscosity and setback viscosity were positively correlated with each other, but negatively correlated with adhesiveness. The hardness was positively correlated with springiness (r=0.830, p<0.01), and the cohesiveness was positively correlated with enthalpy change.

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