Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch

作者：Irani Mandi; Razavi Seyed M A^*; Abdel Aal El Sayed M; Hucl Pierre; Patterson Carol Ann

来源：International Journal of Biological Macromolecules, 2016, 87: 123-129.

DOI：10.1016/j.ijbiomac.2016.02.050

• Canary seed
• Intrinsic viscosity
• Molecular weight
• Shape parameter
• Starch
• Wheat

Dilute solution properties of an unknown starch are important to understand its performance and applications in food and non-food industries. In this paper, rheological and molecular properties (intrinsic viscosity, molecular weight, shape factor, voluminosity, conformation and coil overlap parameters) of the starches from two hairless canary seed varieties (C05041 & CDC Maria) developed for food use were evaluated in the dilute regime (Starch dispersions in DMSO (0.5 g/dl)) and compared with wheat starch (WS). The results showed that Higiro model is the best among five applied models for intrinsic viscosity determination of canary seed starch (CSS) and WS on the basis of coefficient of determination (R-2) and root mean square error (RMSE). WS sample showed higher intrinsic viscosity value (1.670 dl/g) in comparison to CSS samples (1.325-1.397 dl/g). Berry number and the slope of master curve demonstrated that CSS and WS samples were in dilute domain without entanglement occurrence. The shape factor suggested spherical and ellipsoidal structure for C05041 starch and ellipsoidal for CDC Maria starch and WS. The molecular weight, coil radius and coil volume of CSSs were smaller than WS. The behavior and molecular characterization of canary seed starch showed its unique properties compared with wheat starch.

• 出版日期2016-6
• 单位Saskatchewan; Saskatoon