Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia

Abstract

Abstract. A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P<0.05) in amylose content (54.74-58.51%), relative crystallinity (24.20-28.97%), water-binding capacity (0.70-0.76 g/g), oil binding capacity (0.55-0.58 g/g), swelling power (13.19-14.52 g/g), and solubility (9.48-11.15%). The pasting properties (except for final viscosity) and thermal properties (except for onset temperature and gelatinization enthalpy) differed significantly. Granules of pigeon pea starch were oval to elliptical, with a mean granule diameter of 18.41-19.98 µm. According to X-ray diffraction patterns, pigeon pea starches showed CA type, contained orthorhombic and hexagonal crystals. Pigeon pea starches also showed the same FTIR spectra. The results revealed that the differences in pigeon pea growing locations affect pigeon pea starch's composition and physicochemical properties. The highest amylose content and lowest relative crystallinity were found in Yogyakarta pigeon pea starch. In the future, our findings could be used to develop pigeon pea starch for various food applications.

The effects of sodium metabisulfite (Na2S2O5) on the physicochemical properties of breadnut seeds (artocarpus camansi)

“…This indicates that the starch of breadnut seeds contains an orthorhombic phase. According to A'Yuni, et al [18], their peaks at temperatures around 15°, 17°, 18°, and 23° 2θ indicate that the starch contains an orthorhombic phase. This pattern was also similar to that found in [33], in which the highest starch peak was at 17 0 with some small peaks being at 15 0 , 20 0 , 22 0 and 24 0 .…”

“…Furthermore, the alkyl group C-H appeared at wave number 2927. [18] added a band at about 2931 cm -1 related to the strain vibration of the CH bond. The band was detected at about 1649 cm -1 and associated with the bending vibration of H2O absorbed in the amorphous region of starch.…”

“…Starch is a hydrophilic semicrystalline biopolymer consisting of two glycosidic macromolecules, namely amylose and amylopectin in granular forms [17]. Starch has biological properties, such as biocompatibility, nontoxicity, and biodegradability [18]. The amylose fraction makes up 20 to 30% of the starch granules while the amylopectin fraction constitutes 70 to 80% of them [19].…”

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

“…The elevated potassium levels found in pigeon peas may prove beneficial for individuals taking diuretics to manage blood pressure or experiencing excessive potassium secretion (A'yuni et al. 2021). Iron is crucial for erythrocyte formation across all organs, including the brain, and vital for hemoglobin synthesis in fetuses and growing children is abundant in pigeon peas (Georgieff, Krebs, and Cusick 2019).…”