title: Changes in crystal structure of chickpea starch samples during processing treatments: an X-ray diffraction and starch moisture analysis study.
abstract: To detect more credibly the changes in the crystal structure of chickpea starch during processing treatments, two methods, a deconvolution method based on X-ray diffraction (XRD) pattern of starch and a moisture analysis method based on starch moisture content, were applied to determine the relative crystallinity (RC) of A- and B-type polymorphs (RCA and RCB) in the same chickpea starch sample. It was found that the values of RCA for chickpea starch samples determined by these two methods were close and showed similar trend. The results suggested that these two methods could be used to estimate RCA in the same chickpea starch sample and provide mutual corroboration. Based on the deconvolution method, it was observed that the crystalline region of chickpea starch was less susceptible to α-amylase hydrolysis than its amorphous region, and B-type polymorph in chickpea starch was more resistant to α-amylase hydrolysis than A-type polymorph.
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China.
authors: Yongkang
authors: Y
authors: Sun
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Hong
authors: H
authors: Ye
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Bing
authors: B
authors: Hu
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Wei
authors: W
authors: Wang
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Shicheng
authors: S
authors: Lei
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Xiaoqing
authors: X
authors: Wang
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors: Li
authors: L
authors: Zhou
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zengxx@njau.edu.cn.
authors: Xiaoxiong
authors: X
authors: Zeng
mesh_terms: D029863:Cicer / Q000737:chemistry*; D018360:Crystallography, X-Ray; D005511:Food Handling; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water; D013213:Starch
keywords: Chickpea; Crystalline; Moisture; Resistant starch; Starch; X-ray diffraction