Language selection

Search

Retrogradation characteristics of pulse starches

Ambigaipalan, P., Hoover, R., Donner, E., Liu, Q. (2013). Retrogradation characteristics of pulse starches, 54(1), 203-212. http://dx.doi.org/10.1016/j.foodres.2013.06.012

Abstract

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. © 2013 Elsevier Ltd.

Report a problem on this page
Please select all that apply:
Date modified: