Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches
2007
Israkarn, K. | Hongsprabhas, P. | Hongsprabhas, P.
The architecture and physicochemical properties of mungbean starch (MB) and cassava starch (CS) granules were modified by calcium cross-linking under extreme alkaline conditions (pH approximately 12) and the addition of cysteine and calcium lactate at slightly acidic conditions (pH approximately 5-6). The presence of calcium lactate up to 100 mM at pH approximately 12 resulted in the low swelling of heated starch granules but high degree of starch leaching. Confocal laser scanning microscopy indicated that the formation of a rigid starch envelope induced by Ca2+ cross-linking under extreme alkaline pH led to the massive leaching of starch content without collapsing the envelope and consequently lowered the final viscosity of both MB and CS (P < 0.05). However, the addition of both cysteine and calcium lactate increased gelatinisation temperature of both starches. Results suggested that the protein-containing envelope plays an important role in determining the granule's ability to retain the starch content after heat treatment and subsequent pasting and thermal characteristics of MB and CS.
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