- Title
- Physicochemical and functional characteristics of lentil starch
- Creator
- Joshi, Matina; Aldred, Peter; McKnight, Stafford; Panozzo, Joe; Kasapis, Stefan; Adhikari, Raju; Adhikari, Benu
- Date
- 2013
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/31562
- Identifier
- vital:4963
- Identifier
-
https://doi.org/10.1016/j.carbpol.2012.10.035
- Identifier
- ISSN:0144-8617
- Abstract
- The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R2 > 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.
- Relation
- Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1484-1496
- Rights
- Copyright 2013 Elsevier Ltd
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0305 Organic Chemistry; 0908 Food Sciences; 0303 Macromolecular and Materials Chemistry; Amylose-to-amylopectin ratio; IR spectra; Lentil starch; Stress relaxation; Texture profile analysis; Amylose content; Crystallinities; High amylose; IR spectrum; Low crystallinity; Temperatures; Pasting temperature; Pasting viscosities; Peleg's model; Physicochemical property; Potato starches; Rheological property; Starch gels; Stress relaxation data; Amylopectins; Elastic moduli; Enthalpy; Lens culinaris; Solanum tuberosum; Zea mays
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