Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10603378 | Carbohydrate Polymers | 2005 | 11 Pages |
Abstract
Structures and physicochemical properties of starch isolated from fruit (pepo) of seven winter squash cultivars (Cucurbita maxima D.) were studied. Squash starches exhibited the B-type X-ray diffraction pattern and had most granules with diameters of 1.5-2.5, 6-8, and 11-13 μm. Squash amylopectin had more long branch chains (25.4-29.3% DPâ¥37), and squash starch had relatively small absolute amylose contents (12.9-18.2%). Squash starch amylopectins had weight-average molecular weights ranging from 2.03 to 3.22Ã108 g/mol, gyration radii of 294-337 nm, and unusually low polydispersity (1.21-1.81). Isoamylase-debranched amylopectins showed average chain-length varied from DP 26.5 to 28.1. Squash starches had onset gelatinization temperature ranging from 60.6 to 63.5 °C and enthalpy changes (ÎH) from 15.9 to 17.4 J/g. Retrogradation rate for squash starches ranged from 41 to 55% after 7 days at 4 °C. Squash starch pastes, measured by using a Rapid Visco-Analyzer, had peak viscosity of 174-233 RVU, final viscosity of 193-244 RVU, and setback of 79-100 RVU, with pasting temperature of 65.6-68.8 °C.
Related Topics
Physical Sciences and Engineering
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Authors
David G. Stevenson, Sang-Ho Yoo, Paul L. Hurst, Jay-lin Jane,