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Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility |
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| Authors: | Sathaporn Srichuwong Titi Candra Sunarti Takashi Mishima Naoto Isono Makoto Hisamatsu |
| Institution: | aDepartment of Sustainable Resource Sciences, Faculty of Bioresources, Mie University, 1515 Kamihama, Tsu 514-8507, Japan bDepartment of Agro-industrial Technology, Faculty of Agricultural Technology, Bogor Agricultural University, 220, Bogor 16002, Indonesia cField Science Center of Kii-Kuroshio Life Area, Faculty of Bioresources, Mie University, 2072-2 Takanoo, Tsu 514-2221, Japan |
| Abstract: | Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8–12 and 16–26, respectively (P<0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P<0.01). |
| Keywords: | Starch Amylopectin Degree of polymerization Gelatinization Retrogradation Enzyme digestibility |
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