Effect of heat-moisture treatment on physicochemical properties of chickpea starch

DU, Mengyao; CAO, Tiantian; YU, Mengyao; ZHANG, Chunlan; XU, Wei

doi:10.1590/fst.108822

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.108822 copy

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Chickpea starch was modified by heat-moisture treatment (HMT). The effect of heat-moisture treatment on the amylose content of chickpea starch was studied, and the physicochemical properties, gelatinization properties, texture properties and digestion properties of modified chickpea starch were compared and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FT-IR). After HMT, the amylose content of chickpea starch increased. Compared with the natural starch, the morphology of starch granule was changed and destroyed under the condition of higher water content (30%). It was found that the crystalline morphology had no obvious change, and the structure was still C-type. In FT-IR spectra, the position of characteristic absorption peak had no obvious change, and the internal structure and main components of chickpea starch had no obvious change. The solubility, swelling power, transparency, freeze-thaw stability and gelation ability of chickpea starch treated with HMT decreased, while the thermal stability increased and the anti-digestibility enhanced.

Keywords:
chickpea starch; heat-moisture treatment; physicochemical properties

Species	NS	HMT-15	HMT-20	HMT-25	HMT-30
Content %	37.20 ± 0.20^e	37.74 ± 0.16^d	38.27 ± 0.27^c	38.82 ± 0.25b	39.33 ± 0.17a

Species	NS	HMT-15	HMT-20	HMT-25	HMT-30
Relative crystallinity (%)	31.04	26.02	25.14	22.30	19.59

Species	Peakviscosity	Valley viscosity	Collapse value	Final viscosity	The regenerated value	Gelatinization temperature (°C)
NS	4284 ± 31^a	3110 ± 13.6^a	1174 ± 36.7^a	6424 ± 62^a	3314 ± 57.4^a	75.05 ± 0.4^a
HMT-15	3158 ± 35.2^b	2736 ± 46.2^b	422 ± 42.3^b	4952 ± 69^b	2216 ± 68.2^b	75.8 ± 0.6^a
HMT-20	2225 ± 39.8^c	2006 ± 45.5^c	281 ± 10.7^c	3302 ± 109.1^c	1296 ± 78.8^c	80.75 ± 0.5^b
HMT-25	1496 ± 102.4^d	1215 ± 100.3^d	219 ± 11.6^c	2059 ± 121.5^d	844 ± 22.2^d	87.15 ± 0.9^c
HMT-30	985 ± 11.6^e	770 ± 11.0^e	215 ± 6.8^c	1393 ± 18.2^e	623 ± 7.6^e	90.55 ± 0.4^c

Species	Hardness/g	Cohesion/N	Elasticity/mm	Adhesion/N	Chewiness/mj
NS	29.79 ± 0.58^a	0.76 ± 0.01^a	5.62 ± 0.15^a	19.88 ± 0.4^a	102 ± 5.03^a
HMT-15	19.86 ± 0.99^b	0.70 ± 0.03^a	5.13 ± 0.19^ab	12.22 ± 0.53^b	63.3 ± 2.34^b
HMT-20	18.67 ± 0.97^b	0.54 ± 0.04^b	4.95 ± 0.42^bc	8.57 ± 0.16^c	34.1 ± 2.29^c
HMT-25	15.97 ± 0.57^c	0.43 ± 0.04^c	4.47 ± 0.21^cd	7.58 ± 0.29^d	33.9 ± 1.92^c
HMT-30	14.12 ± 0.68^d	0.3 ± 0.01^d	3.98 ± 0.31^d	5.86 ± 0.38^e	29 ± 1.8^c

Species	RDS/%	SDS/%	RS/%
NS	83.29 ± 1.6^a	10.44 ± 0.4^d	6.27 ± 0.4^b
HMT-15	78.48 ± 1.2^b	12.6 ± 0.6^c	8.92 ± 0.3^d
HMT-20	73.08 ± 1.5^c	14.76 ± 0.3^b	12.16 ± 0.2^c
HMT-25	69.39 ± 2.0^d	16.29 ± 0.4^a	14.32 ± 0.3^a
HMT-30	71.37 ± 0.9^cd	15.3 ± 0.2^b	13.33 ± 0.4^b

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