Abstract
The molecular structure and physicochemical properties of acid-alcohol-treated (0.36% HCl in methanol at 25°C up to 216 h) chickpea starch were investigated. The recovery for modified chickpea starch ranged from 82 to 91%. A significant decrease in the swelling power, pasting viscosity, and gel strength was observed upon treatment with acid-methanol; however, the granule morphology remained unchanged. Structural studies revealed preferential degradation of amylose and long-chain amylopectin during treatment and the same was attributed to cause alterations in the functional properties. Molecular studies further revealed that the lower content ratio of short-chains to long-chains of amylopectin in chickpea starch resulted in the faster degradation rate upon acid-methanol treatment. An exponential model was also developed from the average molecular weight data to illustrate the degradation kinetics of acid-methanol-treated chickpea starch.
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