Functional and Microstructural Characterisation of Bambara Groundnut (Vigna Subterranea) Starch as Affected by Varying Degrees of Succinylation

G. Arueya
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Abstract

Bambara groundnut (Vigna subterranea) is an under-exploited pulse rich in starch. Scientific data about the impact of varying degrees of succinylation on its starch content are sparse. Amidst the rising demand for such modified starch variants, bridging this information gap is necessary. Isolated starch from Bambara groundnut seeds was succinylated (2-14g succinic anhydride /100g starch extracted) and thereafter the degree of succinylation was evaluated. Physicochemical, functional, and microstructural characteristics of native and succinylated variants of the Bambara starch (SBS) were investigated using established procedures. Amylose content increased marginally (av.17%) among some samples. Water and oil absorption capacities peaked at 2.498 and 0.7185g /g of starch respectively. Pasting viscosities (5682-7025.5cP) increased irrespective of the order of substitution. X-ray diffract grams indicated an increase in crystallinity (A-type) with a strong peak at approximately 23o (2ϴ). This was however lost at higher treatment levels. FTIR spectra of the starches reflected a typical absorption band of a starch backbone. Scanning electron micrographs of succinylated starches were generally oval, exhibiting surface cracks sizes (13.55-44.25µm). Succinylated Bambara groundnut starches at low treatment levels (2-4%) may prove valuable in soups and gravies requiring a high viscosity, stability, and clarity. At higher treatment levels, non-food applications may just be the right outlet.
不同琥珀酰化程度对班巴拉花生淀粉功能和微观结构的影响
班巴拉花生(Vigna subterea)是一种未被开发的富含淀粉的豆类。关于不同程度琥珀酰化对其淀粉含量影响的科学数据很少。在对这种变性淀粉变体不断增长的需求中,弥合这种信息差距是必要的。将班巴拉花生分离淀粉进行琥珀酰化(2-14g琥珀酸酐/100g淀粉提取),并对琥珀酰化程度进行评价。采用既定程序研究了班巴拉淀粉(SBS)的天然变体和琥珀化变体的物理化学、功能和微观结构特征。部分样品直链淀粉含量略有增加(17%)。淀粉的吸水率和吸油率最高,分别为2.498和0.7185g /g。黏度(5682-7025.5cP)与取代顺序无关。x射线衍射图显示结晶度增加(a型),在约23o处有一个强峰(2ϴ)。然而,在较高的治疗水平下,这种情况就消失了。淀粉的红外光谱反映了淀粉主链的典型吸收带。琥珀化淀粉的扫描电镜大体呈椭圆形,表面裂纹尺寸为13.55 ~ 44.25µm。琥珀酰化班巴拉花生淀粉在低处理水平(2-4%)可能被证明是有价值的汤和肉汁需要高粘度,稳定性和清晰度。在更高的处理水平上,非食品应用可能是正确的出路。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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