Comparison of Structures and Physicochemical Properties of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii Starches
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Abstract:
The compositions and physicochemical properties of the starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii were compared in this study. The structural properties of the two types of starch as well as their amylose and amylopectin were also investigated. The fat, fiber, and ash contents of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starch differed significantly (p<0.05), while the starch, protein, and amylose contents showed no significant differences (p>0.05). The starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii had average particle sizes of 26.15 μm and 8.65 μm, respectively, in the form of C-type crystals, whereas the amylose in both species existed as V-type crystals and the amylopectin crystals were amorphous. The transmittance of the Pueraria lobata (Willd.) Ohwi starch paste was lower than that of the Pueraria lobata var. thomsonii starch, but the whiteness of the former was higher than that of the latter. Additionally, the swelling power and solubility of the former were higher than those of the latter. The retrogradation curves of the Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starches were similar with no noticeable differences. The To and Tc values of Pueraria lobata (Willd.) Ohwi starch were 59.06 ℃ and 75.24 ℃, respectively, which were lower than those of Pueraria lobata var. thomsonii starch (73.24 ℃ and 85.64 ℃, respectively). After starch paste aging for three and seven days, the aging degrees of Pueraria lobata (Willd.) Ohwi starch were 18.88% and 42.00%, respectively, which were significantly lower than those of Pueraria lobata var. thomsonii starch (63.45% and 85.90%, respectively). The gel recovery of Pueraria lobata (Willd.) Ohwi starch was 18.45%, which was considerably higher than that of Pueraria lobata var. thomsonii starch (12.73%). In addition, the hardness, adhesiveness, and chewiness of Pueraria lobata (Willd.) Ohwi starch were 10.53 g, 11.20 g and 3.14 g, respectively. These values were significantly lower than those of Pueraria lobata var. thomsonii starch (12.55 g, 20.71 g and 3.79 g, respectively). However, there were no significant differences in other properties such as elasticity (p>0.05). Therefore, the starches of the two species had different structures and physicochemical properties. The results of this study can provide a theoretical basis for the application and product development of Pueraria lobata var. thomsonii starch.
