A novel starch from Pongamia pinnata seeds: Comparison of its thermal, morphological and rheological behaviour with starches from other botanical sources

Anil Kumar Siroha; Sneh Punia; Maninder Kaur; Kawaljit Singh Sandhu

doi:10.1016/j.ijbiomac.2019.10.033

A novel starch from Pongamia pinnata seeds: Comparison of its thermal, morphological and rheological behaviour with starches from other botanical sources

Int J Biol Macromol. 2020 Jan 15:143:984-990. doi: 10.1016/j.ijbiomac.2019.10.033. Epub 2019 Nov 17.

Authors

Anil Kumar Siroha¹, Sneh Punia², Maninder Kaur³, Kawaljit Singh Sandhu⁴

Affiliations

¹ Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India. Electronic address: siroha01@gmail.com.
² Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India. Electronic address: snehpunia69@gmail.com.
³ Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
⁴ Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India; Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.

PMID: 31747566
DOI: 10.1016/j.ijbiomac.2019.10.033

Abstract

Pongamia pinnata seed (PPS) starch was studied for its physicochemical, thermal, rheological and morphological properties. As PPS starch is a novel starch, it was compared with corn, mung bean, potato, pearl millet and mango kernel starches. Peak, trough and final viscosity of PPS starch was found the lowest as compared to other starches. Plots of shear stress versus shear rate for starch pastes were plotted and fitted to Herschel-Bulkley model. Yield stress and consistency index value of starch pastes varied between 6.5 and 58.9 Pa and 1.4-10.6 Pa s, respectively. During frequency sweep testing, G' and G'' values of starch pastes varied between 33 and 484 Pa and 18-71 Pa, PPS starch paste had the lowest values. Transition temperatures (T_ο, T_p, T_c) for PPS starch was 61.5, 72.1 and 82.9 °C, respectively. Scanning electron microscopy of PPS starch showed small to large and round to oval shape starch granules with small pitches on their surface.

Keywords: Dynamic shear; Morphological; Physicochemical; Pongamia pinnata seed starch; Thermal properties.

MeSH terms

Amylose / chemistry
Chemical Phenomena*
Millettia / chemistry*
Rheology*
Seeds / chemistry*
Solubility
Spectrum Analysis
Starch / chemistry*
Starch / ultrastructure

Substances

Starch
Amylose