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Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
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Physicochemical and structural properties of sago starch
Chunwei Du1, Fan Jiang1, Wenqian Jiang1
1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
International Journal of Biological Macromolecules
|August 14, 2020
Summary
Sago starches exhibit unique physicochemical properties, including higher amylose and resistant starch (RS) content. Their structural characteristics, like amylopectin chain distribution, influence properties, making them potential food stabilizers.
Area of Science:
- Food Science and Technology
- Biochemistry
- Materials Science
Background:
- Sago starch is a significant carbohydrate source, but its detailed physicochemical and structural properties require comprehensive elucidation.
- Understanding sago starch characteristics is crucial for its effective utilization in food and industrial applications.
- Comparison with common starches like corn and potato provides context for sago starch's unique attributes.
Purpose of the Study:
- To comprehensively characterize the physicochemical and structural properties of two sago starch varieties.
- To compare these properties with those of corn and potato starches.
- To identify the influence of amylose content and amylopectin structure on sago starch properties.
Main Methods:
- Granule morphology and size analysis.
- X-ray diffraction (XRD) for polymorph and crystallinity determination.
- High-performance liquid chromatography (HPLC) for amylose and resistant starch (RS) content.
- Fourier-transform infrared spectroscopy (FTIR) for structural analysis.
- Viscometry and rheology for gelatinization, viscosity, and gel properties.
- Texture analysis of sago starch gels.
Main Results:
- Sago starch granules are oval (34.41 μm), C-type polymorph, with ~28% crystallinity.
- Higher amylose and resistant starch (RS) content compared to corn and potato starches.
- Abundant A and B1 amylopectin chains (DP 6-24) forming double helix structures.
- Lower degree of order (FTIR), lower peak viscosity and breakdown, higher setback (Sago starch 2 vs. corn starch).
- Lower gelatinization enthalpy and higher regeneration tendency.
- Lower shear thinning and thixotropy compared to corn and potato starches.
- Sago starch 1 gels exhibited superior hardness, adhesiveness, springiness, and cohesiveness.
Conclusions:
- Sago starch possesses distinct physicochemical and structural characteristics compared to corn and potato starches.
- Amylose content and amylopectin chain structure significantly dictate sago starch properties.
- Sago starch 1 demonstrates potential as a food stabilizer due to its gel properties.
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