Xiuli Wu, Mengyang Wang, Rui Liu, Xinzhu Miao, Jinliang Liu
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Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility
Extraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct granular morphologies for the three starches. KBS and chickpea starch (CHS) were medium-granular starches, whereas tiger nut starch was a small granular starch. Fourier transform infrared spectroscopy analysis confirmed the absence of significant differences in functional groups and chemical bonds among the three starch molecules. In vitro digestibility studies showed that CHS is more resistant to enzymatic degradation. Overall, these results will facilitate the development of products based on the separation of nonconventional starches from waste.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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