Retrogradation characteristics of pulse starches

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), C-13 cross polarization magic angle spinning nuclear magnetic resonance (C-13 CP/MAS NMR), Wide angle X-ray diffraction (WAXS) and susceptibility towards hydrolysis by porcine pancreatic a-amylase followed the order: FB > BB similar to PB, PB > BB > FB, PB similar to BB similar to FB, PB similar to BB similar to FB, PB similar to BB similar to 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. (C) 2013 Elsevier Ltd. All rights reserved.