Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small Arenga pinnata Starch Granules

Mei, J.-Y.; Zhang, L.; Lin, Y.; Li, S.-B.; Bai, C.-H.; Fu, Z.

Starch-Starke 72(11-12): 1900293

2020


ISSN/ISBN: 0038-9056
DOI: 10.1002/star.201900293
Accession: 070998405

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Abstract
Arenga pinnata starch (APS) is separated into large and small size fractions. The large granules (APS-L) show a more elongated oval shape, while the small granules (APS-S) are roughly close to a round shape. The large and small granules exhibit a Maltese cross at one end of the APS granules. Both large and small fractions show C-type crystallinity, but the APS-L display a higher crystallinity and more ordered molecular structure. In addition, APS-L have higher helices content than that of APS-S. The APS-L have higher peak viscosity, trough, and final viscosity values, breakdown value, gelatinization enthalpy, and gelatinization temperatures than that of the APS-S, but the APS-L fraction displays a lower setback value. The APS-S gel is more elastic and more solid than APS-L gel. The results indicate that granule size is significantly related to pasting, rheological, and thermal properties of the APS.