Physicochemical and functional characteristics of lentil starch

• Published in: Carbohydrate polymers Vol. 92; no. 2; pp. 1484 - 1496
• Main Authors: Joshi, M., Aldred, P., McKnight, S., Panozzo, J.F., Kasapis, S., Adhikari, R., Adhikari, B.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-02-2013; Elsevier
• Subjects: amylopectin; amylose; Amylose-to-amylopectin ratio; Applied sciences; Biological and medical sciences; Chemical Phenomena; corn; crystal structure; enthalpy; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; gel strength; gelatinization; Gels; IR spectra; Lens Plant - chemistry; Lentil starch; lentils; modulus of elasticity; Natural polymers; Particle Size; pasting properties; physicochemical properties; Physicochemistry of polymers; potato starch; potatoes; Rheological properties; Rheology; Starch - chemistry; Starch and polysaccharides; Starch and starchy product industries; starch gels; storage modulus; Stress relaxation; Stress, Mechanical; temperature; Texture profile analysis; viscosity; Texture profile analysis; Lentil starch; Amylose-to-amylopectin ratio; Stress relaxation; IR spectra; Rheological properties; Viscoelasticity; Lens culinaris; Dicotyledones; Angiospermae; Chemical composition; Texture analysis; Transition temperature; Swelling; Starch; Gelation; Crystallinity; Pasting properties; Experimental study; Particle size distribution; Leguminosae; Oside polymer; Spermatophyta; Hydrogel; Aqueous dispersion
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.10.035

► Physicochemical and functional properties of lentil starch were compared to those of corn and potato starches. ► Amylose content of these starches followed: lentil starch>corn starch>potato starch order. ► Crystallinity and gelatinization enthalpy followed: potato starch>corn starch>lentil order. ► Gelatinization and pasting temperatures of lentil starch were in between corn and potato starches. ► Lentil starch gels had the highest storage modulus, gel strength and pasting viscosity.
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.