Publication: Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules
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Issued Date
2014
Resource Type
File Type
application/pdf
ISSN
1448617
Other identifier(s)
2-s2.0-84894040988
Rights Holder(s)
Scopus
Bibliographic Citation
Carbohydrate Polymers. Vol 105, No.1 (2014), p.34-40
Suggested Citation
Israkarn K., Na Nakornpanom N., Hongsprabhas P. Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules. Carbohydrate Polymers. Vol 105, No.1 (2014), p.34-40. doi:10.1016/j.carbpol.2014.01.054 Retrieved from: https://hdl.handle.net/20.500.14740/6708
Author(s)
Abstract
This study explored the influences of envelope integrity of cooked starch granules on physicochemical and thermophysical properties of mungbean and cassava starches. Alkali treatment was used to selectively leach amylose from the amorphous region of both starches and partially fragmented starch molecules into lower-molecular-weight polymers. It was found that despite the loss of 40% of the original content of amylose, both mungbean and cassava starches retained similar crystallinities, gelatinization temperature ranges, and pasting profiles compared to the native starches. However, the loss of granule-bound starch synthases during alkali treatment and subsequent alkali cooking in excess water played significant roles in determining granular disintegration. The alterations in envelope integrity due to the negative charge repulsion among polymers within the envelope of swollen granules, and the fragmentation of starch molecules, were responsible for the alterations in thermophysical properties of mungbean and cassava starches cooked under alkaline conditions. © 2014 Elsevier Ltd. All rights reserved.
Subject(s)
Crystallinity
Cyclodextrins
Disintegration
Gelation
Granulation
Molecules
Physicochemical properties
Plants (botany)
Thermodynamic properties
Alkali
Alkali treatment
Alkaline conditions
Amorphous regions
Cassava
Gelatinization temperature
Molecular weight polymers
Mungbeans
Starch
Alkali
Starch
Vegetable protein
Chemistry
Drug effects
Fabaceae
Manihot
Physical chemistry
Alkalies
Fabaceae
Manihot
Physicochemical Phenomena
Plant Proteins
Starch
Cyclodextrins
Disintegration
Gelation
Granulation
Molecules
Physicochemical properties
Plants (botany)
Thermodynamic properties
Alkali
Alkali treatment
Alkaline conditions
Amorphous regions
Cassava
Gelatinization temperature
Molecular weight polymers
Mungbeans
Starch
Alkali
Starch
Vegetable protein
Chemistry
Drug effects
Fabaceae
Manihot
Physical chemistry
Alkalies
Fabaceae
Manihot
Physicochemical Phenomena
Plant Proteins
Starch