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Molecular Background of Technological Properties of Selected Starches
Author(s) -
Praznik Werner,
Mundigler Norbert,
Kogler Andreas,
Pelzl Bernhard,
Huber Anton,
Wollendorfer Martina
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199906)51:6<197::aid-star197>3.0.co;2-k
Subject(s) - amaranth , amylopectin , amylose , starch , food science , molar mass , chemistry , intrinsic viscosity , botany , polymer , organic chemistry , biology
Selected starches, i.e. waxy maize, amaranth, quinoa, wheat, millet and buckwheat starches, were investigated with respect to their technological properties such as gelatinization, stability to mechanical stress, resistance to conditions and stability in continuous freeze/thaw cycles. Technological properties are correlated with molecular features such as branching characteristics in terms of iodine‐complexing potential, molar mass, occupied glucan‐coil volume, packing density of glucan coils and rheological properties. Waxy maize and amaranth starches were found to be amylopectin‐type short‐chain branched (scb) glucans with weight average molar masses M w = 17 × 10 6 g/mol and 12 × 10 6 g/mol, respectively. Waxy maize starch had a high gelatinization potential, high viscosity at 95 °C (340 mPas) low stability at acidic conditions, average stability to shearing and good freeze/thaw stability. For amaranth starch a viscosity of 122 mPas at 95 °C, low resistance to acid, but high stability to applied shearing and even high freeze/thaw stability was determined. Investigated quinoa starch was classified as scb‐type glucan, however, the branches are significantly longer than those of waxy maize and amaranth. With a M w = 11 × 10 6 g/mol and a viscosity of 187 mPas at 95 °C, this sample is comparably resistant to acidic conditions and to shearing, but instable in freeze/thaw experiments. Wheat, millet and buckwheat starches contain significant percentages of amylose‐type long‐chain branched (lcb) glucans (22.1, 32.1 and 24.3 %, respectively) with M w values of 5 × 10 6 g/mol, 12 × 10 6 g/mol and 15 × 10 6 g/mol, respectively. Wheat starch, with a viscosity of 107 mPas at 95 °C, shows low stability under acidic conditions, but high stability to shearing. Wheat and millet starches, but not buckwheat starch, form weak gels in the course of subsequent freeze/thaw cycles. Millet starch, with a viscosity of 101 mPas at 95 °C was found to be moderately stable under acidic conditions and to shearing. Buckwheat starch with a viscosity of 230 mPas at 95 °C shows no acid resistance and is instable upon shearing but performs very well in freeze/thaw experiments.