A study of the properties of starch isolated from three varieties of Lablab purpureus seeds

Nwokocha, Louis M.; Soetan, K. O.; Williams, Peter A.

doi:10.1016/j.carbpol.2009.09.024

Cited by 13 publications

(8 citation statements)

References 39 publications

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“…This causes leaching of the amorphous amylose component which increases the viscosity of the surrounding medium . A high swelling and solubility index are attributed to the loose starch granule structure and low molecular weight of amylose . As reported by Adebowale et al , starch granules with an extensive and strongly bonded micellar structure show a relatively great resistance toward swelling, which may ultimately lead to a lower solubility index.…”

Section: Physicochemical Propertiesmentioning

confidence: 92%

“…The later is dried, pulverized, and sieved to obtain the starch of higher purity compared to dry milling. Wet milling has been used in different studies for starch extraction in beans , Lablab purpureus , lentil , cowpea, pigeonpea, and yambean .…”

Section: Starch Isolation and Yieldmentioning

confidence: 99%

“…Hoover and Ratnayake reported the freeze‐thaw stability varying from 14.0–72.0% for 6% starch gels from different legumes after five freeze‐thaw cycles while as Hoover and Sosulki reported 8% starch gels of different beans to exhibit a freeze‐thaw stability of 6.8–15.3%. Similarly, it varied from 44.7–57.0% for 5% Lablab purpureus starch gels and was upto 34.86% for 6% starch gels of mung bean cultivars . It is speculated that freeze‐thaw stability will be higher for the starch gels with higher concentrations because of the possibly more inter‐chain interactions.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

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Isolation, composition, and physicochemical properties of starch from legumes: A review

et al. 2016

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The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00-51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12-16.00%, 0.04-1.40%, 0.03-0.65%, and 0.00-0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.

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Section: Physicochemical Propertiesmentioning

confidence: 92%

Section: Starch Isolation and Yieldmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

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Isolation, composition, and physicochemical properties of starch from legumes: A review

et al. 2016

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“…From 55 to 65 °C, the swelling power of the two starches increased slowly, and the A. squarrosum starch had slightly higher value than that of maize starch, but this difference was not significant. This could be explained by the higher amount of smaller granules which had a larger specific surface area of A. squarrosum starch than that of maize starch, as observed by Nwokocha, Soetan, & Williams and Tang, Watanabe, & Mitsunaga . Thereafter, the swelling power of both starches increased rapidly, but the A. squarrosum starch had lower values at the high temperature ranging from 85 to 95 °C.…”

Section: Resultsmentioning

confidence: 76%

“…The moisture, protein, fat, ash, and fiber contents were determined according to the AOAC methods . The amylose content of the starches was examined by the iodine binding colorimetric method …”

Section: Methodsmentioning

confidence: 99%

Morphological and Physicochemical Properties of Very Small Granules Starch from Agriophyllum squarrosum (L.) Moq. in Comparison with Maize Starch

Peng

Wang

Chen³

et al. 2017

Starch Stärke

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Agriophyllum squarrosum (L.) Moq. (A. squarrosum) is an annual fast‐growing psammophyte, producing large amounts of starchy seeds. To assess the potential application of this starch and increase the utilization of its flour, the composition, morphological, thermal, pasting, rheological, and textural properties of the starch are characterized by comparing with maize starch. The amylose content of the starch is 26.31%. Microscopy images reveal that the starch granules have a round shape and most of them are smaller than 1 µm in diameter. The X‐ray diffractogram exhibits a typical A‐type pattern, and the crystallinity is 36.75%. The gelatinization temperature and enthalpy are 64.26–77.60 °C and 14.29 J g−1, respectively. In contrast to maize starch, A. squarrosum starch has lower swelling power and solubility. RVA analysis shows a lower pasting viscosity and no break down at 95 °C. The starch has better cooking and shearing stability during heating and a lower tendency to retrograde during cooling and storage. Unique characteristics such as the extremely small size, and the excellent heating and shearing stability of the starch can contribute to special utilization in food or non‐food industries.

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Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties

Sinhmar,

Sharma,

Pathera

et al. 2024

Starch Stärke

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The present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization.

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A study of the properties of starch isolated from three varieties of Lablab purpureus seeds

Cited by 13 publications

References 39 publications

Isolation, composition, and physicochemical properties of starch from legumes: A review

Isolation, composition, and physicochemical properties of starch from legumes: A review

Morphological and Physicochemical Properties of Very Small Granules Starch from Agriophyllum squarrosum (L.) Moq. in Comparison with Maize Starch

Comprehensive Characterization of Starch from Diverse Sources: Physicochemical, and Functional Properties

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