Abstract:
:A comprehensive study was conducted to elucidate physicochemical and structural properties of sago starches. Two sago starch granules were oval in shape with an average diameter of 34.41 μm and had C-type polymorph with a crystallinity of about 28.13%. The amylose and resistant starch (RS) contents of two sago starches were higher than those of corn and potato starches. The two sago starches had a large amount of A and B1 chains (DP 6-24) which could form double helix structures. FTIR exhibited that the structure of two sago starches had a lower degree of order. The peak viscosity and breakdown of sago starch 2 were lower than corn starch, and the setback was higher than potato starch. Additionally, sago starches had lower gelatinization enthalpy and higher regeneration tendency. According to rheological results, sago starches showed lower shear thinning degree and thixotropy compared to corn and potato starches. Sago starch 1 gels represented the highest hardness, adhesiveness, springiness and cohesiveness, which could be used as potential food stabilizer. This study revealed the characteristics of two sago starches compared with other starches. The results indicated that the amylose content and amylopectin structures had significant influence on the physicochemical properties of sago starch.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Du C,Jiang F,Jiang W,Ge W,Du SKdoi
10.1016/j.ijbiomac.2020.07.310subject
Has Abstractpub_date
2020-12-01 00:00:00pages
1785-1793eissn
0141-8130issn
1879-0003pii
S0141-8130(20)34069-1journal_volume
164pub_type
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