Effect of heat-moisture treatment on physicochemical properties of chickpea starch

Abstract

Chickpea starch was modified by heat-moisture treatment (HMT). The effect of heat-moisture treatment on the amylose content of chickpea starch was studied, and the physicochemical properties, gelatinization properties, texture properties and digestion properties of modified chickpea starch were compared and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FT-IR). After HMT, the amylose content of chickpea starch increased. Compared with the natural starch, the morphology of starch granule was changed and destroyed under the condition of higher water content (30%). It was found that the crystalline morphology had no obvious change, and the structure was still C-type. In FT-IR spectra, the position of characteristic absorption peak had no obvious change, and the internal structure and main components of chickpea starch had no obvious change. The solubility, swelling power, transparency, freeze-thaw stability and gelation ability of chickpea starch treated with HMT decreased, while the thermal stability increased and the anti-digestibility enhanced.

Optimizing reaction condition of octenyl succinic anhydride on heat-moisture-treated sago starch and its application for biodegradable film

“…The peaks in the C1 region are typical characteristics of V-type single helices (eight glucose cycles per round), while those around C4 are amorphous crossing points associated with the amylopectin double helix (Liu et al, 2019;Sudlapa & Suwannaporn, 2023; DEWI et al Xie et al, 2020). HMT decreases the percentage of double helices and increases single helices, resulting in a higher moisture content treatment and reduced relative crystallinity (Du et al, 2023;Wang et al, 2018).…”