Retrogradation characteristics of pulse starches.

Ambigaipalan, P., Hoover, R., Donner, E.A., and Liu, Q. (2013). "Retrogradation characteristics of pulse starches.", Food Research International, 54(1), pp. 203-212. doi : 10.1016/j.foodres.2013.06.012  Access to full text


The retrogradation characteristics of pulse starches (C-type) isolated from genotypes of Faba bean [FB], Black bean [BB] and Pinto bean [PB] were determined by a multi-technique approach. The study showed that the rate and extent of retrogradation monitored by Turbidity, Fourier transform infra-red spectroscopy (ATR-FTIR), Differential scanning calorimetry (DSC), 13C cross polarization magic angle spinning nuclear magnetic resonance (13C CP/MAS NMR), Wide angle X-ray diffraction (WAXS) and susceptibility towards hydrolysis by porcine pancreatic α-amylase followed the order: FB > BB ~ PB, PB > BB > FB, PB ~ BB ~ FB, PB ~ BB ~ FB, PB ~ BB ~ FB and PB > BB > FB, respectively. Difference in retrogradation order is indicative that each technique measures a different process of recrystallization and reflects the interplay among the following factors: 1) amount of amylose leached during gelatinization, 2) interactions between amylose–amylose (AM–AM) and amylose–amylopectin (AM–AP) chains and 3) segmental mobility of AM and AP chains.

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