Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars

• Published in: Die Stärke Vol. 56; no. 11; pp. 535 - 544
• Main Authors: Singh, Narpinder, Kaur, Maninder, Sandhu, Kawaljit Singh, Guraya, Harmeet Singh
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.11.2004; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Amylose; anatomy and morphology; Biological and medical sciences; black gram; Black gram starch; Cereal and baking product industries; correlation; cultivars; Differential scanning calorimeter; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; glass transition temperature; Granule size; particle size distribution; pasting properties; physicochemical properties; Rapid Visco Analyser; starch; Starch and starchy product industries; starch granules; swelling (materials); thermal properties; turbidity; Vigna mungo; viscosity; water binding capacity; water solubility; Thermal properties; Starch; Morphology; Carbohydrate; Polysaccharide; Physicochemical properties; Cultivar
• ISSN: 1521-379X; 0038-9056; 1521-379X
• DOI: 10.1002/star.200400290

The starches separated from thirteen different black gram cultivars were investigated for physicochemical, thermal, morphological and pasting properties. Amylose content, swelling power, solubility and water binding capacity of starches ranged between 30.2-34.6%, 16.0-22.3 g/g, 14.8-17.3% and 73.5-84.5%, respectively. The diameter of starch granules, measured using a laser-light scattering particle-size analyzer, varied from 12.8 to 14.3 micrometer in all black gram starches. The shape of starch granules varied from oval to elliptical. The transition temperatures (To, Tp and Tc) and enthalpy of gelatinization (deltaHgel) determined using differential scanning calorimetry, ranged between 66.1-71.3, 71.0-76.2, 75.9-80.4°C and 6.7-9.4 J/g, respectively. Pasting properties of starches measured using the Rapid Visco Analyser (RVA) also differed significantly. Pasting temperature, peak viscosity, trough, breakdown, final viscosity and setback were between 75.8-80.3°C, 422-514, 180-311, 134-212, 400-439 and 102-151 Rapid Visco Units (RVU), respectively. Turbidity values of gelatinized starch pastes increased during refrigerated storage. The relationships between different properties were also determined using Pearson correlation coefficients. Amylose content showed a positive correlation with swelling power, turbidity and granule diameter. Swelling power showed a negative correlation with solubility and setback. To, Tp and Tc showed positive correlation with turbidity, pasting temperature and were negatively correlated to peak and breakdown viscosity.