Journal Home > Volume 12 , Issue 2
Food Science and Human Wellness 2023, 12(2): 416-423 https://doi.org/10.1016/j.fshw.2022.07.043
Research Article | Open Access | Issue | Published: 07 September 2022

Physicochemical and structural properties of starches from non-traditional sources in China

Show Author's Information Yang Jingyia,1,  Chagam Koteswara Reddyb,1,  Zhili Fana,  Baojun Xua( )
Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, China
Department of Biochemistry and Bioinformatics, Institute of Science, GITAM (Deemed to be University), Visakhapatnam 530045, India

1 Two authors have equal contribution to this paper.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Morphology, Viscosity, Starch, Quinoa, Sorghum, Proso millet
Cite this article:
Jingyi Y, Reddy CK, Fan Z, et al. Physicochemical and structural properties of starches from non-traditional sources in China. Food Science and Human Wellness, 2023, 12(2): 416-423. https://doi.org/10.1016/j.fshw.2022.07.043
Download citation
EndNote(RIS)
BibTeX

461

Views

65

Downloads

Citations

11

Crossref

8

WoS

12

Scopus

0

CSCD

Abstract Full text About this article

In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity were observed among the starches from these non-traditional sources. Further, all these isolated starches had unique properties because of their characteristic distinct granules when seen under scanning electron microscopy (SEM). The amylose content of the isolated starches shown significant difference (P < 0.05), and the values ranged between 11.46% and 37.61%. Results demonstrated that the isolated starches contained between 79.82% to 86.56% starch, indicating that the isolated starches had high purity. X-ray diffraction (XRD) patterns of starches isolated from sorghum, proso millet, quinoa, purple potato, and gorgon fruit presented A-type diffraction pattern; while lentil seeds, arrowhead, and chickpea starches presented C-type diffraction pattern. Overall, these results will promote the development of products based on starch isolated from non-traditional starches.


menu
Abstract
Full text
Outline
About this article

Physicochemical and structural properties of starches from non-traditional sources in China

Show Author's information Yang Jingyia,1, Chagam Koteswara Reddyb,1, Zhili Fana, Baojun Xua( )
Food Science and Technology Program, BNU-HKBU United International College, Zhuhai 519087, China
Department of Biochemistry and Bioinformatics, Institute of Science, GITAM (Deemed to be University), Visakhapatnam 530045, India

1 Two authors have equal contribution to this paper.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity were observed among the starches from these non-traditional sources. Further, all these isolated starches had unique properties because of their characteristic distinct granules when seen under scanning electron microscopy (SEM). The amylose content of the isolated starches shown significant difference (P < 0.05), and the values ranged between 11.46% and 37.61%. Results demonstrated that the isolated starches contained between 79.82% to 86.56% starch, indicating that the isolated starches had high purity. X-ray diffraction (XRD) patterns of starches isolated from sorghum, proso millet, quinoa, purple potato, and gorgon fruit presented A-type diffraction pattern; while lentil seeds, arrowhead, and chickpea starches presented C-type diffraction pattern. Overall, these results will promote the development of products based on starch isolated from non-traditional starches.

Keywords: Morphology, Viscosity, Starch, Quinoa, Sorghum, Proso millet

References(46)

[1]

X. Wang, C.K. Reddy, B. Xu, A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China, Food Chem. 259 (2018) 81-88. https://doi.org/10.1016/j.foodchem.2018.03.121.
DOI Google Scholar
[2]

J.S. Wang, A.B. Wang, W.H. Ma, et al., Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China, Int. J. Biol. Macromol. 121 (2019) 279-284. https://doi.org/10.1016/j.ijbiomac.2018.09.140.
DOI
[3]

K. Guo, L. Lin, X. Fan, et al., Comparison of structural and functional properties of starches from five fruit kernels, Food Chem. 257 (2018) 75-82. https://doi.org/10.1016/j.foodchem.2018.03.004.
DOI Google Scholar
[4]

R. Hoover, Composition, molecular structure, and physicochemical properties of tuber and root starches: a review, Carbohydr. Polym. 45(3) (2001) 253-267. https://doi.org/10.1016/S0144-8617(00)00260-5.
DOI Google Scholar
[5]

J.Y. Seok, D.J. Lee, S.T. Lim, et al., Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid, Food Hydrocoll. 96 (2019) 503-509. https://doi.org/10.1016/j.foodhyd.2019.05.050.
DOI Google Scholar
[6]

C.K. Reddy, F. Luan, B. Xu, Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth), Int. J. Biol. Macromol. 105 (2017) 354-362. https://doi.org/10.1016/j.ijbiomac.2017.07.052.
DOI Google Scholar
[7]

C.K. Reddy, S.Y. Son, C.H. Lee, Effects of pullulanase debranching and octenylsuccinic anhydride modification on the structural properties of maize starch-green tea extract complexes, Food Hydrocoll. 115 (2021) 106630. https://doi.org/10.1016/j.foodhyd.2021.106630.
DOI Google Scholar
[8]

Q. Sun, M. Gong, Y. Li, et al., Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch, Carbohydr. Polym. 110 (2014) 128-134. https://doi.org/10.1016/j.carbpol.2014.03.090.
DOI Google Scholar
[9]

M. Singh, A.A. Adedeji, Characterization of hydrothermal and acid modified proso millet starch, LWT-Food Sci. Technol. 79 (2017) 21-26. https://doi.org/10.1016/j.lwt.2017.01.008.
DOI Google Scholar
[10]

S.M.R. Ferreira, A.P. de Mello, Md.C.R. dos Anjos, et al., Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta, Food Chem. 191 (2016) 147-151. https://doi.org/10.1016/j.foodchem.2015.04.085.
DOI Google Scholar
[11]

Q. Sun, Z. Han, L. Wang, et al., Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment, Food Chem. 145 (2014) 756-764. https://doi.org/10.1016/j.foodchem.2013.08.129.
DOI Google Scholar
[12]

I. Khan, A. Yousif, S.K. Johnson, et al., Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta, Food Res. Int. 54(1) (2013) 578-586. https://doi.org/10.1016/j.foodres.2013.07.059.
DOI Google Scholar
[13]

C. Mota, M. Santos, R. Mauro, et al., Protein content and amino acids profile of pseudocereals, Food Chem. 193 (2016) 55-61. https://doi.org/10.1016/j.foodchem.2014.11.043.
DOI Google Scholar
[14]

G. Li, S. Wang, F. Zhu, Physicochemical properties of quinoa starch, Carbohydr. Polym. 137 (2016) 328-338. https://doi.org/10.1016/j.carbpol.2015.10.064.
DOI Google Scholar
[15]

I.A. Wani, A.A. Wani, A. Gani, et al., Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour, Food Biosci. 11 (2015) 23-32. https://doi.org/10.1016/j.fbio.2015.04.003.
DOI Google Scholar
[16]

I.A. Wani, A. Gani, A. Tariq, et al., Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour, Food Chem. 197 (2016) 345-352. https://doi.org/10.1016/j.foodchem.2015.10.125.
DOI Google Scholar
[17]

Q. Jiang, S. Liang, Y. Zeng, et al., Morphology, structure and in vitro digestibility of starches isolated from Ipomoea batatas (L.) Lam. by alkali and ethanol methods, Int. J. Biol. Macromol. 125 (2019) 1147-1155. https://doi.org/10.1016/j.ijbiomac.2018.12.172.
DOI Google Scholar
[18]

A. Wang, R. Li, L. Ren, et al., A comparative metabolomics study of flavonoids in sweet potato with different flesh colors (Ipomoea batatas (L.) Lam), Food Chem. 260 (2018) 124-134. https://doi.org/10.1016/j.foodchem.2018.03.125.
DOI Google Scholar
[19]

C.W. Song, S.M. Wang, L.L. Zhou, et al., Isolation and identification of compounds responsible for antioxidant capacity of Euryale ferox seeds, J. Agric. Food Chem. 59(4) (2011) 1199-1204. https://doi.org/10.1021/jf1041933.
DOI Google Scholar
[20]

H. Zhang, L. Yin, Y. Zheng, et al., Rheological, textural, and enzymatic hydrolysis properties of chickpea starch from a Chinese cultivar, Food Hydrocoll. 54 (2016) 23-29. https://doi.org/10.1016/j.foodhyd.2015.09.018.
DOI Google Scholar
[21]

X. Yin, Z. Ma, X. Hu, et al., Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds, Food Hydrocoll. 79 (2018) 399-408. https://doi.org/10.1016/j.foodhyd.2018.01.012.
DOI Google Scholar
[22]

Z. Ma, J.I. Boye, J. Fortin, et al., Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours, J. Food Eng. 116(4) (2013) 862-872. https://doi.org/10.1016/j.jfoodeng.2013.01.024.
DOI Google Scholar
[23]

J. Guo, L. Kong, B. Du, et al., Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China, Int. J. Biol. Macromol. 130 (2019) 357-368. https://doi.org/10.1016/j.ijbiomac.2019.02.126.
DOI Google Scholar
[24]

B. Contreras-Jiménez, O.L. Torres-Vargas, M.E. Rodríguez-García, Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch, Food Chem. 298 (2019) 124982. https://doi.org/10.1016/j.foodchem.2019.124982.
DOI Google Scholar
[25]

M. Suriya, C.K. Reddy, S. Haripriya, Functional and thermal behaviors of heat-moisture treated elephant foot yam starch, Int. J. Biol. Macromol. 137 (2019) 783-789. https://doi.org/10.1016/j.ijbiomac.2019.06.228.
DOI Google Scholar
[26]

C.K. Reddy, M. Suriya, P.V. Vidya, et al., Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch, Int. J. Biol. Macromol. 79 (2015) 309-315. https://doi.org/10.1016/j.ijbiomac.2015.05.003.
DOI Google Scholar
[27]

H.M. Liu, W.B. Miao, R. Wang, et al., Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds, LWT (2021) 111180. https://doi.org/10.1016/j.lwt.2021.111180.
DOI Google Scholar
[28]

I.A. Wani, D.S. Sogi, A.A. Wani, et al., Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars, Int. J. Food Sci. Technol. 45(10) (2010) 2176-2185. https://doi.org/10.1111/j.1365-2621.2010.02379.x.
DOI Google Scholar
[29]

S.N. Moorthy, Physicochemical and functional properties of tropical tuber starches: a review, Starch-Stärke 54(12) (2002) 559-592. https://doi.org/10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0.CO;2-F.
DOI
[30]

C. Wijaya, Q.D. Do, Y.H. Ju, et al., Isolation and characterization of starch from Limnophila aromatica, Heliyon 5(5) (2019) e01622. https://doi.org/10.1016/j.heliyon.2019.e01622.
DOI Google Scholar
[31]

S. Sukhija, S. Singh, C.S. Riar, Isolation of starches from different tubers and study of their physicochemical, thermal, rheological and morphological characteristics, Starch-Stärke 68(1-2) (2016) 160-168. https://doi.org/10.1002/star.201500186.
DOI Google Scholar
[32]

H. Wang, Q. Yang, L. Gao, et al., Functional and physicochemical properties of flours and starches from different tuber crops, Int. J. Biol. Macromol. 148 (2020) 324-332. https://doi.org/10.1016/j.ijbiomac.2020.01.146.
DOI Google Scholar
[33]

Y. Honda, Y. Saito, T. Mishima, et al., Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan, Int. J. Biol. Macromol. 148 (2020) 1021-1028. https://doi.org/10.1016/j.ijbiomac.2020.01.145.
DOI Google Scholar
[34]

R. Punia, M.M. Sharma, D. Kalita, et al., Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean (Vigna aconitifolia) cultivars grown in India: an underutilized crop, J. Food Sci. Technol. 54(13) (2017) 4484-4492. https://doi.org/10.1007/s13197-017-2930-z.
DOI Google Scholar
[35]

M. Joshi, P. Aldred, S. McKnight, et al., Physicochemical and functional characteristics of lentil starch, Carbohydr. Polym. 92(2) (2013) 1484-1496. https://doi.org/10.1016/j.carbpol.2012.10.035.
DOI Google Scholar
[36]

Q. Jiang, W. Gao, X. Li, et al., Characteristics of native and enzymatically hydrolyzed Zea mays L., Fritillaria ussuriensis Maxim. and Dioscorea opposita Thunb. starches, Food Hydrocoll. 25(3) (2011) 521-528. https://doi.org/10.1016/j.foodhyd.2010.08.003.
DOI Google Scholar
[37]

R. Kizil, J. Irudayaraj, K. Seetharaman, Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy, J. Agric. Food Chem. 50(14) (2002) 3912-3918. https://doi.org/10.1021/jf011652p.
DOI Google Scholar
[38]

S.K. Du, H. Jiang, Y. Ai, et al., Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches, Carbohydr. Polym. 108 (2014) 200-205. https://doi.org/10.1016/j.carbpol.2014.03.004.
DOI Google Scholar
[39]

B.K. Nath, A.K. Chakraborty, Study on physico-chemical properties of Euryale ferox, Starch‐Stärke 37 (11) (1985) 361-363. https://doi.org/10.1002/star.19850371102.
DOI Google Scholar
[40]

F. Jiang, C. Du, Y. Guo, et al., Physicochemical and structural properties of starches isolated from quinoa varieties, Food Hydrocoll. 101 (2020) 105515. https://doi.org/10.1016/j.foodhyd.2019.105515.
DOI Google Scholar
[41]

Q. Sun, F. Si, L. Xiong, et al., Effect of dry heating with ionic gums on physicochemical properties of starch, Food Chem. 136(3-4) (2013) 1421-1425. https://doi.org/10.1016/j.foodchem.2012.09.061.
DOI Google Scholar
[42]

R. Estrada-León, V. Moo-Huchin, C. Ríos-Soberanis, et al., The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch, Food Hydrocoll. 57 (2016) 1-9. https://doi.org/10.1016/j.foodhyd.2016.01.008.
DOI Google Scholar
[43]

F. Zhu, R. Cui, Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches, Int. J. Biol. Macromol. 148 (2020) 601-607. https://doi.org/10.1016/j.ijbiomac.2020.01.028.
DOI Google Scholar
[44]

R.F. Tester, W.R. Morrison, Swelling and gelatinization of cereal starches. Ⅱ. Waxy rice starches, Cereal Chem. 67(6) (1990) 558-563.
Google Scholar
[45]

Y. Ding, J. Wan, C. Liu, et al., Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla, Food Hydrocoll. 103 (2020) 105693. https://doi.org/10.1016/j.foodhyd.2020.105693.
DOI Google Scholar
[46]

I.A. Wani, D.S. Sogi, A.M. Hamdani, et al., Isolation, composition, and physicochemical properties of starch from legumes: a review, Starch‐Stärke 68(9-10) (2016) 834-845. https://doi.org/10.1002/star.201600007.
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 16 February 2021
Revised: 03 March 2021
Accepted: 04 July 2021
Published: 07 September 2022
Issue date: March 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This research was jointly supported by two research grants (R202016 and R202017) from Beijing Normal University-Hong Kong Baptist University United International College, China.

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return