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Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch

Authors

  • Luís Fernando Polesi,

    1. Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of Sao Paulo (ESALQ/USP), Piracicaba, Sao Paulo, Brazil
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  • Silene Bruder Silveira Sarmento

    Corresponding author
    1. Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of Sao Paulo (ESALQ/USP), Piracicaba, Sao Paulo, Brazil
    • Department of Agroindustry, Food and Nutrition, College of Agriculture Luiz de Queiroz, University of Sao Paulo (ESALQ/USP). Av. Pádua Dias, 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil Fax: +55-19-3429-4288.
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Abstract

The aim of this study was to evaluate the production and the structural and physicochemical properties of RS obtained by molecular mass reduction (enzyme or acid) and hydrothermal treatment of chickpea starch. Native and gelatinized starch were submitted to acid (2 M HCl for 2.5 h) or enzymatic hydrolysis (pullulanase, 40 U/g per 10 h), autoclaved (121°C/30 min), stored under refrigeration (4°C/24 h), and lyophilized. The hydrolysis of starch increased the RS content from 16% to values between 20 and 32%, and the enzymatic treatment of the gelatinized starch was the most efficient. RS showed an increase in water absorption and water solubility indexes due to hydrolytic and thermal process. The processes for obtaining RS changed the crystallinity pattern from C to B. Hydrolysis treatments caused an increase in relative crystallinity due to the greater retrogradation caused by the reduction in MW. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of molecules. The viscosity seemed to be inversely proportional to the RS content in the sample.

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