Structural characterization and physicochemical properties of grain amaranth starch

• الحاوية / القاعدة: Food Chemistry: X
• المؤلفون الرئيسيون: Wangyang Shen, Jiye Yang, Zhan Wang, Benguo Liu
• التنسيق: مقال
• اللغة: الإنجليزية
• منشور في: Elsevier 2024-10-01
• الموضوعات: Grain amaranth starch; Physicochemical properties; Functional properties; Characterization; Complex
• الوصول للمادة أونلاين: http://www.sciencedirect.com/science/article/pii/S2590157524006114

With potato starch (PS) and corn starch (CS) as the controls, the structure and physicochemical properties of grain amaranth starch (GAS) and its binding with dihydromyricetin were investigated in this study. The results indicated that GAS granules were small in size (3.21 ± 0.13 μm) and had a low amylose content (11.57 ± 0.91%). GAS exhibited low paste clarity, solubility, and swelling power, but demonstrated good freeze-thaw stability and resistance to retrogradation. Although the pasting temperature of GAS was high (75.88 ± 0.03 °C), its peak viscosity, breakdown viscosity, and setback viscosity were significantly lower than those of PS and CS. GAS was classified as A-type starch, with a high molecular weight and broad distribution (Mw, 3.96 × 107 g/mol; PDI, 2.67). For its chain length distribution, chain B1 had the highest proportion (50.09%), while chain B3 had the lowest proportion (13.50%). The complexation of GAS with dihydromyricetin effectively enhanced its ABTS and DPPH free radical scavenging capacities.