Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa

Food chemistry advances Pub Date : 2025-04-05 DOI:10.1016/j.focha.2025.100976

Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang

{"title":"Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa","authors":"Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang","doi":"10.1016/j.focha.2025.100976","DOIUrl":null,"url":null,"abstract":"<div><div>The primary objective of the present study was to introduce novel starch sources from underutilized and non-conventional sources, namely <em>Pueraria montana</em> var. <em>thomsonii</em> and <em>Eleocharis tuberosa,</em> which are named PMS and ETS, respectively. The starches were characterized for their chemical composition, particle size, swelling power, solubility, morphological features, pasting and viscoelastic properties, and mechanism of <em>in vitro</em> digestion. The FTIR spectra peaks showed the polysaccharide nature of isolated starches. PMS showed high swelling power and solubility compared to ETS, PS (potato starch), and CS (corn starch). <em>In vitro</em> digestion showed a higher resistant starch (RS) content (50.29%) in PMS, leading to a higher tendency for physical crosslinking through retrogradation and exhibiting the highest G′ and setback viscosity (1724.00±3.50<sup>a</sup>) ratio with subsequent cooling-induced gelation succeeding gelatinization. This study will aid future research into these non-conventional isolated (PMS, ETS) starches and their prospective applications in food and non-food industrial products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100976"},"PeriodicalIF":0.0000,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X25000929","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The primary objective of the present study was to introduce novel starch sources from underutilized and non-conventional sources, namely Pueraria montana var. thomsonii and Eleocharis tuberosa, which are named PMS and ETS, respectively. The starches were characterized for their chemical composition, particle size, swelling power, solubility, morphological features, pasting and viscoelastic properties, and mechanism of in vitro digestion. The FTIR spectra peaks showed the polysaccharide nature of isolated starches. PMS showed high swelling power and solubility compared to ETS, PS (potato starch), and CS (corn starch). In vitro digestion showed a higher resistant starch (RS) content (50.29%) in PMS, leading to a higher tendency for physical crosslinking through retrogradation and exhibiting the highest G′ and setback viscosity (1724.00±3.50^a) ratio with subsequent cooling-induced gelation succeeding gelatinization. This study will aid future research into these non-conventional isolated (PMS, ETS) starches and their prospective applications in food and non-food industrial products.

查看原文本刊更多论文

葛根和野藤中非常规淀粉的分离、理化性质、分离和体外消化率研究

本研究的主要目的是从未充分利用的和非常规的来源中引入新的淀粉来源，即分别命名为PMS和ETS的蒙葛根（Pueraria montana vars . thomsonii）和Eleocharis tuberosa。研究了淀粉的化学组成、粒度、溶胀力、溶解度、形态特征、糊化和粘弹性以及体外消化机制。FTIR光谱峰显示分离淀粉的多糖性质。与ETS、PS（马铃薯淀粉）和CS（玉米淀粉）相比，PMS具有较高的溶胀力和溶解度。体外消化表明，PMS中抗性淀粉（RS）含量较高（50.29%），通过逆反应产生物理交联的倾向较高，G′和挫折粘度比最高（1724.00±3.50a），随后冷却诱导糊化后再糊化。该研究将有助于进一步研究这些非常规分离（PMS， ETS）淀粉及其在食品和非食品工业产品中的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊