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Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch
Author(s) -
Zhao Yingting,
Tan Xiaoyan,
Wu Gaosheng,
Gilbert Robert G.
Publication year - 2020
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.201900214
Subject(s) - starch , extraction (chemistry) , sodium metabisulfite , size exclusion chromatography , sodium bisulfite , chemistry , chromatography , amylopectin , amylose , food science , biochemistry , organic chemistry , enzyme
Obtaining relations between starch genetics/environment, its molecular structure, and its properties requires that the extraction of starch does not extract more small than large molecules and does minimal damage to molecular structure. There is no single study examining a range of techniques with more than one starch type and with clearly defined criteria for optimal extraction. Here two very different substrates are considered: rice and chickpeas. Eight different techniques are used, and the criteria for optimal extraction are that there should be the greatest number of longer chains (quantified by the average size of the debranched starch) and of larger molecules (quantified by the average size of the whole—undebranched—molecules), these being the most susceptible to degradation and loss during extraction. Size‐exclusion chromatography is used to obtain the requisite structural data. The optimal method of extraction from rice is found by using 0.45% sodium metabisulfite at 4 °C for 0.5 h with protease addition, while that for chickpea starch extraction is by using 0.45% sodium bisulfite for 6 h and washing the starch repeatedly with water. The methodology for determining optimal methods can be readily used for other starch sources.