Structure and Properties of Water Chestnut (Trapa natans L. var. bispinosa Makino) Starch

The Brabender amylogram (6% concentration) of water chestnut (Trapa natans L. var. bispinosa Makino) starch showed that its pasting temperature was 71°C and its viscosity was low (max, 310 B. U.) which remained constant during heating and increased slightly on cooling. The starch showed a Cc or Ca type X-ray diffraction pattern, and the susceptibility of the granules to amylases was intermediate between those of corn and potato starches. The number- and weight-average degrees of polymerization (D.P.) of the amylose were 800 and 4210, respectively. The apparent d. p. distribution was 160–8090. The amylose was composed of 3 components differing in molecular size and the number of chains, and 89%, by number, of the molecules were linear. The amylopectin contained 44 ppm of phosphorus, and its number- and weight-average chain lengths were 22 and 26, respectively.

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