Physiochemical and Rheological Properties of Starch from Different Botanical Sources

Abstract

In this study, starches derived from a wide variety of plants (including wheat, white barley, black barley, black maize, white maze, yellow maze, rice, oat, millet, rye, triticale, and potato) were tested for their chemical, physical, and rheological properties. The compositional and architectural features of starch granules affect the accessibility of enzymes to the interior of the granule, which in turn affects the hydrolysis of native starch. To learn how cultivar specific variation regulated hydrolysis using amylases, we employed starches derived from a variety of plant sources. Chemical methods were used to determine the starch's composition, while Amylograph and digital microscopy were used to measure the starch granules and learn more about their structure. Starches derived from several plants have varying chemical compositions, with values ranging from 21.67 to 31.33%, 60.33 to 86.00%, 0.87 to 9.23%, 0.13 to 1.33%, 0.27to 1.20% ,0.53to1.20% and 11.90 to13.33% respectively in term of amylose ,α-glucan ,β-glucan ,protein , lipid , ash and moisture. According to the rheological analysis results ranged from 55.67to 86.00 ºC, 10.00to 25.33 g/g, 2.67 to 24.67 %, 8.33 to55.33 (µm) for Gelatinization Temperature, Solubility, Swelling Power and Average Diameter Size. While Hydrolysis rate under different temperatures degrees (50ºC), (70ºC) and (90ºC) were ranged between (1.83-29.67%), (54.00-72.33%) and (64.33-85.33%) respectively.

Keywords

• starches
• granule size
• β-glucan
• swelling
• solubility