Molecular Structure and Physicochemical Properties of Acid-Methanol-Treated Chickpea Starch

Figures & data

Table 1 Yield, swelling power, and solubility index of chickpea starch. ^a

Sample	Yield (%)	Swelling power (g/g)	Solubility index (%)
Native	—	10.4^e	13.2 ^a
4 h	86.0^c	10.4^e	13.7 ^a
8 h	85.4^c	10.3^e	14.0 ^a
12 h	87.7^d	10.1^e	14.1 ^a
24 h	89.0^e	8.5^d	18.7^b
36 h	91.4^f	8.0^cd	25.1^c
48 h	89.6^e	8.0^cd	25.3^c
72 h	89.3^e	7.3^c	32.7^d
120 h	82.0 ^a	5.4^b	43.3^e
168 h	85.9^c	4.9^ab	46.4^e
216 h	84.7^b	4.6 ^a	46.5^e
^aValues with similar superscripts in a column do not differ significantly (p < 0.05).

Figure 1 SEM micrographs of native and acid-alcohol-modified chickpea starch: (a) native starch; (b) 72 h; and (c) 216 h.

Table 2 Pasting properties and gel hardness of chickpea starch. ^a

Sample	Ptemp (°C)	PV (cP)	HPV (cP)	CPV (cP)	BD (cP)	SB (cP)	Hardness (g)
Native	76.0 ^a	3527^g	2816^h	5275^g	711^d	2459^f	166^e
4 h	78.2^b	2855^f	2204^g	3481^f	651^cd	1277^e	162^e
8 h	78.3^b	2338^e	1786^f	2832^e	552^c	1046^d	150^de
12 h	78.3^b	1559^d	1249^e	1880^d	310^b	631^c	146^de
24 h	79.9^d	784^c	686^d	963^c	98 ^a	277^b	138^de
36 h	79.0^c	457^b	414^c	607^b	43 ^a	193^b	115^cd
48 h	80.7^e	437^b	364^bc	594^b	73 ^a	230^b	96^c
72 h	82.4^f	348^b	265^b	530^b	83 ^a	265^b	73^bc
120 h	ND	78 ^a	64 ^a	122 ^a	14 ^a	58 ^a	48^ab
168 h	ND	53 ^a	42 ^a	73 ^a	11 ^a	31 ^a	29 ^a
216 h	ND	42 ^a	27 ^a	41 ^a	15 ^a	14 ^a	23 ^a
ND: Not detectable.
^aValues with similar superscripts in a column do not differ significantly (p < 0.05).

Table 3 Weight percentage and weight average degree of polymerization (DP _w ) of chickpea starch

		F1		F2
Sample	Total (F1 + F2) DPw (×10^3)	%	DPw (×10^3)	%	DPw
Native	202.2 ± 1.6	71.4 ± 0.2	282.7 ± 1.4	28.6 ± 0.2	1360 ± 87
4 h	183.9 ± 4.7	68.0 ± 03	269.6 ± 8.0	32.0 ± 0.3	1510 ± 55
8 h	168.0 ± 4.5	65.6 ± 0.5	255.2 ± 5.0	34.4 ± 0.5	1543 ± 30
12 h	152.9 ± 2.6	62.2 ± 1.1	243.1 ± 0.1	37.4 ± 1.1	1586 ± 17
24 h	107.3 ± 1.4	54.5 ± 0.5	195.5 ± 0.9	45.5 ± 0.5	1674 ± 25
36 h	83.8 ± 0.8	49.2 ± 0.2	168.4 ± 1.5	50.8 ± 0.2	1693 ± 6
48 h	79.7 ± 0.6	47.7 ± 0.5	165.4 ± 0.6	52.3 ± 0.5	1685 ± 1
72 h	60.7 ± 1.3	45.9 ± 0.4	130.3 ± 1.8	54.1 ± 0.4	1597 ± 25
120 h	13.9 ± 0.0	17.9 ±0.2	70.6 ± 0.9	82.1 ± 0.2	1565 ± 8
168 h	9.5 ± 0.0	12.9 ± 0.2	64.1 ± 1.2	87.1 ± 0.2	1471 ± 8
216 h	4.9 ± 0.0	6.6 ± 0.3	57.0 ± 1.6	93.4 ± 0.3	1274 ± 12

Figure 2 HPSEC profiles of native and acid-alcohol-modified chickpea starch at different levels of modification. (Color figure available online.)

Figure 3 Kinetics of degradation of acid-alcohol-treated chickpea starch.

Table 4 Weight percentage and chain length parameters of isoamylase-debranched chickpea starch

	P1		P2		P3
Sample	%	DPw	%	DPw	%	DPw
Native	30.7 ± 0.3	4006 ± 106	20.7 ± 0.5	69.9 ± 0.7	48.6 ± 0.6	18.4 ± 0.1
4 h	30.8 ± 0.4	3117 ± 20	20.1 ± 0.2	69.0 ± 0.2	49.1 ± 0.5	18.5 ± 0.1
8 h	31.4 ± 0.9	2884 ± 73	20.2 ± 0.8	70.2 ± 0.5	48.4 ± 1.5	18.4 ± 0.3
12 h	30.4 ± 0.3	2725 ± 86	20.1 ± 0.6	69.2 ± 0.2	49.5 ± 0.9	18.6 ± 0.2
24 h	30.9 ± 0.8	1912 ± 35	20.2 ± 0.7	70.0 ± 0.3	48.9 ± 0.7	18.5 ± 0.1
36 h	30.4 ± 0.3	1882 ± 51	20.7 ± 0.3	69.7 ± 0.8	48.9 ± 0.5	18.7 ± 0.2
48 h	30.4 ± 0.4	1666 ± 60	20.5 ± 0.9	70.1 ± 0.2	49.1 ± 0.6	18.5 ± 0.1
72 h	29.6 ± 0.2	1222 ± 14	21.1 ± 0.7	70.6 ± 0.2	49.3 ± 0.6	18.5 ± 0.2
120 h	29.0 ± 0.3	819 ± 34	22.2 ± 0.1	72.6 ±0.6	48.8 ± 0.3	18.2 ± 0.2
168 h	26.5 ± 0.2	759 ± 18	23.4 ± 0.5	72.1 ± 0.1	50.1 ± 0.4	18.4 ± 0.1
216 h	25.2 ± 0.5	651 ± 16	24.7 ± 0.3	72.3 ± 0.1	50.1 ± 0.8	18.6 ± 0.1

Figure 4 Chain length distributions of native and acid-alcohol-modified chickpea starch at different levels of modification. (Color figure available online.)