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Buffalo Gourd Root Starch . Part I. Properties and Structure
Author(s) -
Dreher M. L.,
Berry J. W.
Publication year - 1983
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/star.19830350303
Subject(s) - amylose , starch , gourd , swelling , granule (geology) , food science , chemistry , solubility , syneresis , chemical constituents , botany , materials science , biology , chromatography , composite material , organic chemistry
The structural and physico‐chemical properties of starch isolated from three genetically different populations of buffalo gourd ( Cucurbita foetidissima HBK) were explored. The proximate composition of this starch was found to be similar to that of other starches. Granules were depicted to vary in shape (round, oval, truncated) and to resemble maize starch in size. A change in X‐ray diffraction behavior from a B‐ to a C‐type pattern was observed upon autoclaving raw gourd starch. Average physico‐chemical values were reported as follows: amylose content, 23.1%; water binding capacity, 112; and gelatinization temperature range, 61–69°C. Variation in alkali numbers among samples of this starch was extensive. A highly ordered internal structure of the granule was suggested by low values of swelling power and solubility and high initial pasting temperatures. Pasting curves of buffalo gourd starches were developed which revealed stable gel viscosities throughout the temperature cycle. Amylose fractions were found to be resistant to β‐amylase attack and exhibited an average DP η of 1915. Amylopectins were shown to have an average DP η of 2000, and an OCL to ICL of 1.3 to 1.