Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches

J. Huang, H.A. Schols, J.J.G. van Soest, Z. Jin, E. Sulmann, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

107 Citations (Scopus)

Abstract

Starches from cowpea and chickpea seeds were isolated and their properties were compared with those of commercial yellow pea starch. Amylose contents were 25.8%, 27.2%, and 31.2%, and the volume mean diameter of granules, determined in the dry state, were 15.5, 17.9, and 33.8 ¿m for cowpea, chickpea and yellow pea starches, respectively. All three legume starches showed a C-type X-ray diffraction pattern and two-stage swelling pattern. Amylopectin populations were isolated and the unit chain profiles were analyzed by HPLC after debranching with pullulanase. The degree of polymerization (DP) of short chain populations was about 6¿50 and the populations of long chain had a DP of 50¿80. Cowpea showed a lower weight ratio of short:long chains than chickpea and yellow pea starches. The larger portion of long side chains in cowpea amylopectin can be correlated with a higher gelatinization temperature, greater pasting peak and a slight difference in crystalline structure found for cowpea starch. Chickpea and yellow pea starches exhibited similarity in unit chain profile of amylopectin as well as in gelatinization temperature and pasting profile, while they differed in amylose content, particle size and syneresis. It is assumed that the chain length distribution of amylopectin has a large influence on starch properties.
Original languageEnglish
Pages (from-to)1338-1345
JournalFood Chemistry
Volume101
Issue number4
DOIs
Publication statusPublished - 2007

Keywords

  • sweet-potato starches
  • freeze-thaw stability
  • cicer-arietinum l.
  • pisum-sativum-l
  • vigna-unguiculata
  • legume starches
  • granule size
  • field pea
  • functional-characteristics
  • chemical-composition

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