Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility.
in vitro digestibility
nonconventional starch
physicochemical properties
structure
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jul 2024
Jul 2024
Historique:
revised:
22
05
2024
received:
15
03
2024
accepted:
29
05
2024
medline:
3
7
2024
pubmed:
3
7
2024
entrez:
3
7
2024
Statut:
ppublish
Résumé
Extraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct granular morphologies for the three starches. KBS and chickpea starch (CHS) were medium-granular starches, whereas tiger nut starch was a small granular starch. Fourier transform infrared spectroscopy analysis confirmed the absence of significant differences in functional groups and chemical bonds among the three starch molecules. In vitro digestibility studies showed that CHS is more resistant to enzymatic degradation. Overall, these results will facilitate the development of products based on the separation of nonconventional starches from waste.
Identifiants
pubmed: 38957110
doi: 10.1111/1750-3841.17171
doi:
Substances chimiques
Starch
9005-25-8
Amylose
9005-82-7
Types de publication
Journal Article
Comparative Study
Langues
eng
Sous-ensembles de citation
IM
Pagination
4123-4135Subventions
Organisme : Enterprise Commissioned Technology Development Program
ID : 2023JBH26L50
Organisme : National College Students Innovation and Entrepreneurship Training Program
ID : D202205171641575682
Informations de copyright
© 2024 Institute of Food Technologists.
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