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Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small Arenga pinnata Starch Granules
Author(s) -
Mei JiangYang,
Zhang Lu,
Lin Ying,
Li ShuBo,
Bai CongHao,
Fu Zhen
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.201900293
Subject(s) - crystallinity , granule (geology) , rheology , starch , materials science , viscosity , chemistry , composite material , food science
Arenga pinnata starch (APS) is separated into large and small size fractions. The large granules (APS‐L) show a more elongated oval shape, while the small granules (APS‐S) are roughly close to a round shape. The large and small granules exhibit a Maltese cross at one end of the APS granules. Both large and small fractions show C‐type crystallinity, but the APS‐L display a higher crystallinity and more ordered molecular structure. In addition, APS‐L have higher helices content than that of APS‐S. The APS‐L have higher peak viscosity, trough, and final viscosity values, breakdown value, gelatinization enthalpy, and gelatinization temperatures than that of the APS‐S, but the APS‐L fraction displays a lower setback value. The APS‐S gel is more elastic and more solid than APS‐L gel. The results indicate that granule size is significantly related to pasting, rheological, and thermal properties of the APS.