Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches.
Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T(o) = 63.7 degrees C on average) and low (57.3 degrees C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 microm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.
Charles
Albert L
AL
Institute of Tropical Agriculture and International Cooperation, and Department of Food Science, National Pingtung University of Science and Technology, Pingtung 9201, Taiwan. tchuang@mail.npust.edu.tw
Chang
Yung H
YH
Ko
Wen C
WC
Sriroth
Klanaroth
K
Huang
Tzou C
TC
D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004548:Elasticity; D005782:Gels / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry*; D015394:Molecular Structure; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
D005782:Gels; D013213:Starch; D000688:Amylose; D000687:Amylopectin