Structural and functional properties of amaranth starches from residue obtained during protein extraction

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dc.contributor.authorShevkani, Khetan
dc.contributor.authorSingh, Narpinder
dc.contributor.authorIsono, Naoto
dc.contributor.authorNoda, Takahiro
dc.date.accessioned2024-01-16T14:22:43Z
dc.date.accessioned2024-08-13T10:13:35Z
dc.date.available2024-01-16T14:22:43Z
dc.date.available2024-08-13T10:13:35Z
dc.date.issued2021-07-26T00:00:00
dc.description.abstractThe present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26�3.12�?m. AC starch with larger granules (mean granule size 3.12�?m) than AH starches (1.26�1.59�?m) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan ? and higher G?). Starch granule size related positively with the proportion of amylopectin chains with DP < 12, paste viscosities and dynamic rheological moduli while negatively with non-starch components, gel tan ? and the proportion of amylopectin chains with DP > 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP < 12), lipids and proteins contributed to reduced retrogradation tendencies (lower percent retrogradation). � 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.en_US
dc.identifier.doi10.1007/s11694-021-01070-x
dc.identifier.issn21934126
dc.identifier.urihttps://doi.org/10.1007/s11694-021-01070-x
dc.identifier.urihttp://10.2.3.109/handle/32116/2815
dc.language.isoen_USen_US
dc.publisherSpringeren_US
dc.subjectAmaranth starchen_US
dc.subjectGelatinizationen_US
dc.subjectRetrogradationen_US
dc.subjectRheologyen_US
dc.subjectStructureen_US
dc.titleStructural and functional properties of amaranth starches from residue obtained during protein extractionen_US
dc.title.journalJournal of Food Measurement and Characterizationen_US
dc.typeArticleen_US
dc.type.accesstypeClosed Accessen_US

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