MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF ACID-METHANOL-TREATED CHICKPEA STARCH

被引：15

作者：

Sodhi, Navdeep Singh ^{[1
,2
]}

Chang, Yung-Ho ^{[3
]}

Midha, Sushant ^{[1
]}

Kohyama, Kaoru ^{[2
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

[2] Natl Agr & Food Res Org, Food Phys Lab, Food Funct Div, Natl Food Res Inst, Ibaraki, Japan

[3] Providence Univ, Dept Food & Nutr, Shalu, Taiwan

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2013年 / 16卷 / 01期

关键词：

Chickpea starch; Acid-methanol treatment; Molecular structure; Degradation kinetics; CICER-ARIETINUM L; CHEMICAL-COMPOSITION; AMYLOSE CONTENT; CORN STARCHES; WAXY MAIZE; PEA STARCH; TEXTURE; ALCOHOLS; COOKING; RICE;

D O I：

10.1080/10942912.2010.535186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The molecular structure and physicochemical properties of acid-alcohol-treated (0.36% HCl in methanol at 25 degrees C up to 216 h) chickpea starch were investigated. The recovery for modified chickpea starch ranged from 82 to 91%. A significant decrease in the swelling power, pasting viscosity, and gel strength was observed upon treatment with acid-methanol; however, the granule morphology remained unchanged. Structural studies revealed preferential degradation of amylose and long-chain amylopectin during treatment and the same was attributed to cause alterations in the functional properties. Molecular studies further revealed that the lower content ratio of short-chains to long-chains of amylopectin in chickpea starch resulted in the faster degradation rate upon acid-methanol treatment. An exponential model was also developed from the average molecular weight data to illustrate the degradation kinetics of acid-methanol-treated chickpea starch.

引用

页码：125 / 138

页数：14

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