Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches

• Published in: Carbohydrate polymers Vol. 68; no. 2; pp. 314 - 322
• Main Authors: Israkarn, Kamolwan, Hongsprabhas, Pranithi, Hongsprabhas, Parichat
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 21.03.2007; Elsevier Science
• Subjects: Applied sciences; Architecture; Biological and medical sciences; calcium; Cassava; cassava starch; crosslinking; cysteine; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; Granule; heat treatment; lactates; leaching; microstructure; mung beans; Mungbean; Natural polymers; pasting properties; physicochemical properties; Physicochemistry of polymers; Protein; proteins; Starch; Starch and polysaccharides; Starch and starchy product industries; starch granule-associated proteins; starch granules; surfaces; thermal properties; Mungbean; Granule; Architecture; Starch; Protein; Cassava; Cysteine; Transition temperature; Transition heat; Crosslinking; Experimental study; Gelatinization; Property processing relationship; Starch granule; Calcium ion; Morphology; Crosslinked polymer; Oside polymer
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2006.12.016

The architecture and physicochemical properties of mungbean starch (MB) and cassava starch (CS) granules were modified by calcium cross-linking under extreme alkaline conditions (pH ∼ 12) and the addition of cysteine and calcium lactate at slightly acidic conditions (pH ∼ 5–6). The presence of calcium lactate up to 100 mM at pH ∼ 12 resulted in the low swelling of heated starch granules but high degree of starch leaching. Confocal laser scanning microscopy indicated that the formation of a rigid starch envelope induced by Ca 2+ cross-linking under extreme alkaline pH led to the massive leaching of starch content without collapsing the envelope and consequently lowered the final viscosity of both MB and CS ( P < 0.05). However, the addition of both cysteine and calcium lactate increased gelatinisation temperature of both starches. Results suggested that the protein-containing envelope plays an important role in determining the granule’s ability to retain the starch content after heat treatment and subsequent pasting and thermal characteristics of MB and CS.