Abstract
Black pepper (Piper nigrum) is one of the most used spices. Starch is the major component of the dried peppercorns. However, little is known about this starch. In this study, starches of black and white peppers were isolated and structurally studied. The total starch content of the white peppers amounted up to 52% of the total dry weight. Starches from the two peppers had similar granule and molecular structures and amylose composition. The amylose contents of pepper starches were ∼18% according to concanavalin A precipitation-based method. The unit and internal chain profiles of pepper amylopectins were studied by chromatographic and enzymatic means. Pepper amylopectin was structurally similar to that of some A-type starches such as rice starch. Pepper starch had A-type polymorph. The granules were irregularly polygonal and the volume-weighted mean diameter was 3–5 μm. The results of this study suggest that pepper starch can be a novel starch resource.
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