Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada

Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

“…The enthalpy (total energy consumed to melt all crystallites), of wild mango starch was significantly ( p ≤ 0.05) lower than that of bean and pea starches, but was not significantly ( p > 0.05) different from maize starch. The lower gelatinization enthalpy compared to other legumes, could be an indication of a higher degree of amylopectin branching, given the fact that the abundance of short amylopectin chains leads to lower gelatinization enthalpies …”

Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches

“…Although the molecular composition of starch is simple, the molecular structures of these components are quite complex (Agw & Bello, 1993). A great number of investigations have pointed out that the structure of amylopectin is closely correlated to the physicochemical and functional properties of starch such as thermal properties (Laohaphatanaleart et al ., 2010), gel properties (Bertoft et al ., 2016), pasting properties (Raghunathan et al ., 2017), digestion properties and the properties of paste (Shevkani et al ., 2017). To describe the structural properties of amylopectin, the chain length distribution is usually determined.…”

Composition, structure and physicochemical properties of three coloured potato starches

“…() studied structure, morphology and physicochemical properties of different cultivar bean starches, results suggested that starch structure influenced its thermal, rheological and digestibility properties; Lee & Lee () reported that the starch from different coloured sweet potatoes exhibited somewhat different thermal and pasting properties, but the molecular size distribution and branch chain length showed minimal structural differences; Raghunathan et al . () did research on the impact of molecular structure on the physicochemical properties of starches isolated from different field pea cultivars, results indicated that differences in physicochemical properties among cultivars were mainly influenced by amylopectin. Moreover, the correlation between structures and properties may serve as a guideline for the genetic engineering of starch biosynthesis mechanisms, which in turn can be utilised to produce starches with tailored properties (Jane & Chen, ).…”

“…The relationship between the structural characteristics and functional properties of starches has received much attention, because understanding how the starch structural features affect its functional properties is valuable (Dos Santos et al, 2016). By now, extensive researches have been concentrated on starch structure and physicochemical properties: Noda et al (2005) found that the granule size affected the mineral content and physicochemical properties; Maaran et al (2014) studied structure, morphology and physicochemical properties of different cultivar bean starches, results suggested that starch structure influenced its thermal, rheological and digestibility properties; Lee & Lee (2016) reported that the starch from different coloured sweet potatoes exhibited somewhat different thermal and pasting properties, but the molecular size distribution and branch chain length showed minimal structural differences; Raghunathan et al (2017) did research on the impact of molecular structure on the physicochemical properties of starches isolated from different field pea cultivars, results indicated that differences in physicochemical properties among cultivars were mainly influenced by amylopectin. Moreover, the correlation between structures and properties may serve as a guideline for the genetic engineering of starch biosynthesis mechanisms, which in turn can be utilised to produce starches with tailored properties (Jane & Chen, 1992).…”