Relationships Between Selected Properties of Starches from Different Corn Lines

Transcription

1 Interntionl Journl of Food Properties ISSN: (Print) (Online) Journl homepge: Reltionships Between Selected Properties of Strches from Different Corn Lines Kwljit Singh Sndhu & Nrpinder Singh To cite this rticle: Kwljit Singh Sndhu & Nrpinder Singh (2005) Reltionships Between Selected Properties of Strches from Different Corn Lines, Interntionl Journl of Food Properties, 8:3, To link to this rticle: Copyright Tylor nd Frncis Group, LLC Published online: 06 Feb Submit your rticle to this journl Article views: 200 Citing rticles: 12 View citing rticles Full Terms & Conditions of ccess nd use cn be found t

2 Interntionl Journl of Food Properties, 8: , 2005 Copyright Tylor & Frncis Inc. ISSN: print / online DOI: / RELATIONSHIPS BETWEEN SELECTED PROPERTIES OF STARCHES FROM DIFFERENT CORN LINES Kwljit Singh Sndhu nd Nrpinder Singh Deprtment of Food Science nd Technology, Guru Nnk Dev University, Amritsr, Indi Strch ws isolted from the corn lines obtined by crossing two different germ pools (MS nd Tux pool) nd evluted for mylose content, swelling power, solubility, wter binding cpcity (WBC) nd syneresis. The geltiniztion (T o, T p, T c, ΔH gel, PHI & R) nd psting (psting temperture, pek viscosity, brekdown viscosity, finl viscosity nd set bck) properties of strches were mesured using Differentil Scnning Clorimeter (DSC) nd Rpid Visco Anlyzer (RVA), respectively. The reltionships between different properties were lso determined using person correltion coefficients. Amylose content ws negtively correlted to swelling power nd WBC ( p < 0.05). Severl significnt reltionships were lso observed between therml nd psting properties of isolted strches. Trnsition tempertures (T o, T p & T c ) nd PHI showed positive correltion with pek, trough nd brekdown viscosity (p < 0.05). Syneresis of strches ws positively correlted to mylose content (p < 0.05). Keywords: Corn lines, Physico-chemicl, Therml, Psting, Person correltion coefficients. INTRODUCTION Strch is the mjor polyscchride in plnts nd is in the form of grnules tht exists nturlly within the plnt cells. [1] Strch, the mjor crbohydrte of corn, mkes up 72 73% of the kerne. [2] Identifiction of ntive strch sources is required for desired functionlity nd unique properties. [3] The physicl properties of strch grnules hve been determined by nlyzing the fine structure of the polyscchride nd the percent distribution of mylose nd mylopectin. [4] Strch exhibits unique viscosity behvior with chnge of temperture, concentrtion nd sher rte. [5] Cmpbell et l. [6] used Differentil Scnning Clorimeter (DSC) to exmine set of norml corn dent hybrids nd suggested tht DSC hd pplictions in breeding progrms to screen germplsm for extreme vlues for developing breeding lines with unusul strch properties through crossing nd recurrent selection. Li et l. [7] chrcterized therml properties of severl exotic corn popultions nd suggested tht therml properties cn be used s criteri for selection of desirble lines for breeding purposes to obtin strch with specific properties useful to industry. Address correspondence to Nrpinder Singh, Deprtment of Food Science nd Technology, Guru Nnk Dev University, Amritsr, , Indi; E-mil: nrpinders@yhoo.com 481

3 482 SANDHU AND SINGH Significnt vribility in the therml properties of strch from corn genetic resources hs been reported. [6,8] Seethrmn et l. [9] reported severl significnt reltionships between therml nd functionl properties of strch. Kur et l. [10] reported severl significnt person s reltionships between selected seed nd strch properties of blck grm. In our previous study, the chnges in physicochemicl nd therml properties of strches seprted from corn produced by crossing corn lines of MS nd Tux pool hve been reported. [11] These heterotic pools were synthesized in very systemtic wy by introgressing germplsm on the bsis of genetic diversity, pedigree diversity nd heterosis. These pools serve s reservoir for the derivtion of lines for use in developing of hybrids for the commercil cultivtion s long-term progrmme. Tux MS pool corn strches showed higher swelling power, solubility, onset temperture of geltiniztion (T o ), pek temperture of geltiniztion (T p ), conclusion temperture of geltiniztion (T c ), enthlpy of geltiniztion (ΔH gel ), pek height index (PHI) nd syneresis thn MS Tux pool corn strches, while reverse ws observed for mylose content. The present investigtion ws undertken to estblish reltionships between physicochemicl, therml nd psting properties of strches seprted from corn lines resulting from crossing MS nd Tux germ pools. The study, lso ims to get useful insight into the use of DSC nd RVA s tool for use in the plnt breeding studies. MATERIALS AND METHODS Mterils A pir of heterotic pools nmely MS pool nd Tux pool hs been used to develop hybrids for commercil cultivtion. Twenty-six corn lines, obtined by crossing two different germ pools (MS nd Tux pool) were procured from Regionl Reserch Sttion, Punjb Agriculturl University, Gurdspur, Indi, from the 2001 hrvest. Strch Isoltion About 500 g of clen, sound nd whole corn (10 20% moisture content) ws dded to 1.25 L of distilled wter contining sodium hydrogen sulfite (0.1% SO 2 ). The mixture ws mintined t 50 ± 2 C for bout h with intermittent circultion of the liquid. After 24 h, the steep wter ws drined off nd corn ws ground in lbortory grinder. About 250 g of steeped corn were ground with 250 ml of distilled wter. The ground slurry ws screened through nylon cloth (100 mesh), nd the residue ws wshed with distilled wter until it ws free of strch. The filtrte ws pssed successively over 200 nd 325 mesh screens. The strch-protein slurry ws then llowed to stnd for 4 5 h. The superntnt ws removed by suction nd the settled strch lyer ws resuspended in distilled wter nd centrifuged in wide-mouthed cups t 2800 rpm for 5 min. The upper non-white lyer contining glutinous mteril ws scrpped off. The white lyer ws resuspended in distilled wter nd recentrifuged for 3 4 times. The strch ws then collected nd dried in n oven t 40 C for 12 h. Physicochemicl Properties of Strch Amylose content of the isolted strch ws determined by using the method of Willims et l. [12] Swelling power nd solubility were determined in triplicte, using the method of Lech et l. [13] WBC of the strches from different corn vrieties ws determined using the method described by Ymzki [14] s modified by Medclf nd Gilles. [15]

4 RELATIONSHIPS BETWEEN PROPERTIES OF STARCHES 483 A suspension of 5 g strch (dry weight) in 75 ml distilled wter ws gitted for 1 h nd centrifuged (3,000 g) for 10 min. The free wter ws removed from wet strch, drined for 10 min nd wet strch ws weighed. Syneresis (%) Strch suspension (2%, w/v) ws heted t 85 C for 30 min in temperture controlled wter bth, followed by rpid cooling in n ice wter bth to room temperture. The strch smple ws stored for 72 nd 120 h t 4 C. Syneresis ws mesured s % mount of wter relesed fter centrifugtion t 3000 g for 15 min. Therml Properties Therml chrcteristics of isolted strches were studied by using differentil scnning clorimeter 821 e (Mettler Toledo, Switzerlnd) equipped with therml nlysis dt sttion. Strch (3.5 mg, dry weight) ws loded into 40 μl cpcity luminium pn (Mettler, ME-27331) nd distilled wter ws dded with the help of Hmilton micro syringe to chieve strch-wter suspension contining 70% wter. Smples were hermeticlly seled nd llowed to stnd for 1 h t room temperture before heting in the DSC. The DSC nlyzer ws clibrted using indium nd n empty luminium pn ws used s reference. Smple pns were heted t rte of 10 C/min from 20 to 100 C. Therml trnsitions of strch smples were defined s T o (onset), T p (pek of geltiniztion) nd T c (conclusion), nd ΔH gel ws referred to enthlpy of geltiniztion. These were clculted utomticlly. The geltiniztion temperture rnge (R) ws computed s 2(T p -T o ) s described by Krueger et l. [16] Enthlpies were clclted on strch dry bsis. The pek height index (PHI) ws clculted by the rtio ΔH/(T p -T o ) s described by Krueger et l. [16] Psting Properties Rheologicl properties of isolted corn strches were studied by using Rpid Visco Anlyzer (Newport Scientific Pty Ltd., Wrriewood NSW 2102, Austrli). Viscosity profiles of strches from different corn vrieties were recorded using strch suspensions (6%, w/w; 28 g totl weight). The mixing speed of 960 rpm for 10 sec nd then 160 rpm throughout the test ws followed. The temperture-time conditions included heting step from 50 to 95 C t 13 C/min (fter n equilibrtion time of 1 min t 50 C t the strt of RVA cycle), holding phse t 95 C for 2.7 min, cooling step from 95 to 50 C t 12 C/ min nd holding phse t 50 C for 2 min. Ech smple ws nlyzed in triplicte. The typicl RVA psting curve is shown in Fig. 1. Sttisticl Anlysis The dt reported in Tble 1 is the rnge for different prmeters nd is the verge of triplicte observtions. Person s correltion coefficients (r) for the reltionships between ll properties were clculted using Minitb Sttisticl Softwre version 13 (Minitb Inc, USA).

5 484 SANDHU AND SINGH Viscosity (cp) Pek viscosity Temperture curve Brekdown viscosity Trough viscosity Finl viscosity Setbck Temperture ( o C) 400 Psting temperture Time (minutes) Figure 1 Typicl RVA psting curve. Tble 1 Physicochemicl, therml, nd psting properties of strches from different corn lines. Prmeters Rnge Amylose content (%) Swelling power (g/g) Solubility (%) Wter binding cpcity (%) Therml properties T o ( C) T p ( C) T c ( C) ΔH gel (J/g) R PHI Syneresis fter 72 h (%) Syneresis fter 120 h (%) Psting properties Pek viscosity (cp) Trough viscosity (cp) Brekdown viscosity (cp) Finl viscosity (cp) Setbck (cp) Psting temperture ( C)

6 RESULTS AND DISCUSSION RELATIONSHIPS BETWEEN PROPERTIES OF STARCHES 485 The correltion nlysis of the physicochemicl, therml nd psting properties of strches provides the vluble insights informtion of the mechnisms contributing to the functionl properties of the strches. Vribility in physicochemicl, therml nd psting properties of strches from different corn lines ws observed (Tble 1). Sndhu et l. [17] reported similr vlues for mylose content, swelling power, solubility nd WBC in the rnge of %, g/g, % nd %, respectively for strches from different corn types. The swelling power nd solubility provides evidence of mgnitude of interction between strch chins within the morphous nd crystlline domins. [1] A significnt negtive correltion between mylose content nd swelling power ws observed (Tble 2). Sndhy Rni nd Bhttchry [18] lso reported negtive correltion of mylose content with swelling power. They stted tht strch grnules with low mylose content being less rigid, swell freely when heted. The strch grnules with higher mylose content, on the other hnd, being better reinforced nd thus more rigid, probbly swells less freely. WBC of the isolted strches ws negtively correlted to mylose content (r = 0.343) nd positively correlted to solubility (r = 0.458). Similr negtive correltion between mylose content nd WBC (r = 0.92) for strches from dent nd flint corn hs been reported erlier. [19] Significnt vribility for DSC prmeters ws observed for strches isolted from different corn crosses (Tble 1). Strch geltiniztion hs been described s the disruption of the moleculr orders within the strch grnule mnifested in irreversible chnges in properties such s grnulr swelling, loss of birefringence, strch solubiliztion nd ntive crystllite melting. [20] Seethrmn et l. [9] reported vlues for T o, ΔH gel, PHI, nd R in the rnges of C, J/g, nd , respectively for strches from 35 Argentinen corn lndrces. The PHI provides numericl vlue tht describes the reltive shpe of the endotherm. [21] The differences in DSC properties mong the isolted corn strches could be ttributed to the structurl vritions of the strch. According to White et l. [8] genetic differences my ccount for vritions in strch grnule structure nd moleculr lignment, which in turn, my influence geltiniztion behvior. Trnsition tempertures were observed to hve positive correltion to ech other (P < 0.01). T o ws positively correlted to T p (Fig. 2). Similr positive correltions between the trnsition tempertures from strches from dvnced genertions of developmentl lines developed from exotic inbred lines nd exotic breeding crosses hve been reported by Ji et l. [22] T o nd T p were positively correlted to PHI nd negtively correlted to R (P < 0.01). A positive correltion between T p nd ΔH gel ws observed (Fig. 2b). Positive correltions of T o with ΔH gel for OH43 inbred corn lines [21] nd of T p with ΔH gel (r = 0.50) for dvnced genertions of new corn lines hs been reported erlier. [22,23] A significnt negtive correltion between PHI nd R ws observed (r = 0.892). Trnsition tempertures, ΔH gel nd PHI were positively correlted to swelling power (P < 0.01) nd negtively to solubility (P < 0.05). In the present study, the reltionship between mylose content nd geltiniztion properties of strches mesured using DSC (except for T c ) ws not significnt. This my be ttributed to the fct tht the rnge of mylose content in corn lines ws low ( %). Similr findings for nonsignificnt reltionship of mylose content with DSC prmeters hve been observed erlier. [9] Syneresis vlues for strches seprted from different corn crosses lso differed significntly. Syneresis rnged between % nd % fter 72 nd 120 h of storge, respectively. Syneresis ws positively correlted to mylose content (Fig. 3) nd

7 Tble 2 Person correltion coefficients between vrious properties of strches from different corn lines. AM SP SOL WBC T o T p T c ΔH gel R PHI (72 h) SYN SYN (120 h) PV TV BV FV SB SP c SOL WBC b c T o c b b T p c b b c T c b b c c ΔH gel c b c c c R c PHI b b b c c c c SYN (72 h) b b c b b SYN (120 h) c b b b c c c PV b c c b c c b c TV b b c b b b c BD b c c b b c c c FV c c c c c SB b b c c c c c PT c c c c c c AM: Amylose content; SP: Swelling power; SOL: Solubility; WBC: Wter binding cpcity; To : Onset temperture; T p : Pek temperture; T c : Conclusion temperture; ΔH gel : Enthlpy of geltiniztion; R: Rnge; PHI: Pek height index; SYN: Syneresis; PV: Pek viscosity; TV: Trough viscosity; BD: Brekdown viscosity; FV: Finl viscosity; SB: Setbck. b Correltion is significnt t 0.05 level. c Correltion is significnt t 0.01 level. 486

8 RELATIONSHIPS BETWEEN PROPERTIES OF STARCHES T p ( o C) T o ( o C) Figure 2() Reltionship between T o nd T p of corn strches. H gel (J/g) T p ( o C) Figure 2(b) Reltionship between T p nd ΔH gel of corn strches. Syneresis fter 120 h (%) Amylose (%) Figure 3 Reltionship between mylose content nd syneresis (fter 120 h of storge durtion). swelling power (P < 0.05). Similr positive reltionship of the mylose content nd syneresis t 4 C (r = 1.00) for dent nd flint corn, hs been reported erlier by Kereliuk nd Sosulski. [19] Syneresis fter 120 h of storge lso showed positive correltion (P < 0.01) with trnsition tempertures. The psting properties of strches obtined from different corn crosses (mesured using RVA) exhibited considerble vribility. Rnges for the psting properties of corn strches re reported in Tble 1. Perer et l. [24] reported similr vlues for these psting properties. Vrious psting properties were observed to significntly correlted to ech

9 488 SANDHU AND SINGH other. Pek viscosity ws positively correlted to trough (r = 0.419), brekdown (r = 0.946; Fig. 4), finl viscosity (r = 0.649), setbck (0.531), nd negtively correlted to psting temperture (r = 0.722; Fig. 4b). Positive correltion of pek viscosity with setbck, nd brekdown hs been reported. [22,23] Brekdown nd finl viscosity were observed to be highly positively, correlted to ech other nd setbck (P < 0.01). Figure 4c shows the positive correltion between finl viscosity nd setbck. Ji et l. [22,23] reported similr positive correltion of brekdown nd setbck (r = 0.74) for dvnced genertion of new Brekdow n viscosity (cp) Pek viscosity (cp) Figure 4() Reltionship between pek viscosity nd brek down viscosity of corn strches. Psting temperture ( o C) Pek viscosity (cp) Figure 4(b) Reltionship between pek viscosity nd psting temperture. Setbck (cp) Finl viscosity (cp) Figure 4(c) Reltionship between finl viscosity nd setbck.

10 RELATIONSHIPS BETWEEN PROPERTIES OF STARCHES 489 Pek viscosity (cp) T o ( o C) Figure 4(d) Reltionship between T o nd pek viscosity of corn strches. Psting temperture ( o C) Syneresis fter 120 h (%) Figure 4(e) Reltionship between syneresis (fter 120 h of storge durtion) nd psting temperture. corn lines. Psting temperture ws negtively correlted to brekdown, finl viscosity nd setbck (P < 0.01). Severl significnt reltionships were lso observed between therml nd psting properties. Trnsition tempertures nd PHI showed positive correltion with pek, trough nd brekdown viscosity. T o ws positively correlted to pek viscosity (Fig. 4d). Seethrmn et l. [9] reported highly positive correltion of T o with pek, trough nd finl viscosity (P < 0.001) for Argentinen corn strches mesured using RVA. A significnt positive correltion between viscosity t 95 C nd T p, for the non mutnt mize inbreds ws reported erlier. [6] Finl viscosity nd setbck showed positive correltion with T c. R showed negtive correltion with pek nd brekdown. Syneresis vlue of the isolted strches correlted significntly with severl psting prmeters. Syneresis showed negtive correltion with psting tempertures (Fig. 4e; P < 0.01) nd positive correltion with pek, brekdown, finl viscosity nd setbck. CONCLUSIONS The correltion nlysis of the physicochemicl, therml nd psting properties of strches provides the vluble insights informtion of the mechnisms contributing to the functionl properties of the strches. Severl significnt correltions were observed between selected properties of strches from different corn lines. An interreltion between

11 490 SANDHU AND SINGH physico-chemicl, therml nd psting properties of corn strches ws observed. Amylose content hd significnt impct on swelling power nd syneresis tendency of strches. Trnsition tempertures nd PHI showed positive correltion with psting properties except for psting temperture. DSC nd RVA cn be used s vluble tool for their use in breeding progrmmes. ACKNOWLEDGMENT The finncil support from CSIR, New Delhi in the form of Senior Reserch Fellowship to KSS is grtefully cknowledged. REFERENCES 1. Singh, N.; Singh, J.; Kur, L.; Sodhi, N.S.; Gill, B.S. Morphologicl, therml nd rheologicl properties of strches from different botnicl sources. Food Chem 2003, 81, Wtson, S.A. Structure nd composition. In Corn: Chemistry nd Technology; S.A., Wtson; P.E., Rmstd; Eds.; Americn Assocition of Cerel Chemists: St Pul, MN, 1987, Duxbury, D.D. Modified strch functionlities-no chemicls or enzymes. Food Processing 1989, 50, Boyer, C.D.; Shnnon, J.C. Crbohydrtes of the kernel. In Corn: Chemistry nd Technology; S.A., Wtson; P.E., Rmstd; Eds.; Americn Assocition of Cerel Chemists: St Pul, MN, 1987, Nurul, I.M.; Azemi, B.M.N.M.; Mnn, D.M.A. Rheologicl behvior of sgo (Metroxylon sgu) strch pste. Food Chem 1999, 64, Cmpbell, M.R.; Pollk, L.M.; White, P.J. Genetic vrition for strch therml nd functionl properties mong nonmutnt mize inbreds. Cerel Chem 1995, 72, Li, J.; Berke, T.G.; Glover, D.V. Vrition for therml strch properties of strch in tropicl mize germplsm. Cerel Chem 1994, 71, White, P.J.; Abbs, I.R.; Pollk, L.; Johnson, L.J. Intr- nd interpopultion vribility of therml properties in mize strch. Cerel Chem 1990, 67, Seethrmn, K.; Tziotis, A.; Borrs, F.; White, P.J.; Ferrer, M.; Robutti, J. Therml nd functionl chrcteriztion of strch from Argentinen corn. Cerel Chem 2001, 78, Kur, M.; Singh, N.; Sndhu, K.S. Reltionships between selected properties of blck grm seeds nd their composition. Int. J. Food Prop. 2004, 1 (3), Sndhu, K.S.; Singh, N.; Mlhi, N.S. Physicochemicl nd therml properties of strches seprted from corn produced from crosses of two germ pools. Food Chem 2005, 89, Willims, P.C.; Kuzin, F.D.; Hlynk, I. A rpid clorimetric procedure for estimting the mylose content of strches nd flours. Cerel Chem 1970, 47, Lech, H.W.; McCowen, L.D.; Schoch, T.J. Structure of the strch grnule I. Swelling nd solubility ptterns of vrious strches. Cerel Chem 1959, 36, Ymzki, W.T. An lkline wter retention cpcity test for the evlution of cooking bking potentilities of soft winter whet flours. Cerel Chem 1953, 30, Medclf, D.G.; Gilles, K.A. Whet strches. I. Comprison of physicochemicl properties. Cerel Chem 1965, 42, Krueger, B.R.; Knutson, C.A.; Inglett, G.E.; Wlker, C.E. A differentil scnning clorimetry study on the effect of nneling on geltiniztion behvior of corn strch. J Food Sci 1987, 52, Sndhu, K.S.; Singh, N.; Kur, M. Chrcteristics of the different corn types nd their grin frctions: physicochemicl, therml, morphologicl, nd rheologicl properties of strches. J Food Eng 2004, 64 (1),

12 RELATIONSHIPS BETWEEN PROPERTIES OF STARCHES Sndhy Rni, M.R.; Bhttchry, K.R. Rheology of rice-flour pstes: effect of vriety, concentrtion, nd temperture nd time of cooking. J Texture Studies 1989, 20, Kereliuk, G.R.; Sosulski, F.W. Comprison of strch from flint corn with tht from dent corn nd potto. Lebensm Wiss Technol 1996, 29, Atwell, W.A.; Hood, L.; Linebck, D.; Vrrino-Mrston, E.; Zohel, H. The terminology nd methodology ssocited with bsic strch phenomen. Cerel Foods World 1988, 33, Wng, Y.; White, P.; Pollk, L. Therml nd gelling properties of mize mutnts from the OH43 inbred line. Cerel Chem 1992, 69, Ji, Y.; Seethrmn, K.; Wong, K.; Pollk, L.M.; Duvick, S.; Jne, J.; White, P.J. Therml nd structurl properties of unusul strches from developmentl corn lines. Crbohydrte Poly 2003, 51, Ji, Y.; Wong, K.; Hsjim, J.; Pollk, L.M.; Duvick, S.; Jne, J.; White, P.J. Structure nd function of strch from dvnced genertions of new corn lines. Crbohydrte Poly 2003, 54, Perer, C.; Lu, Z.; Sell, J.; Jne, J. Comprison of physicochemicl properties nd sugry-2 corn strch with norml nd wxy cultivrs. Cerel Chem 2001, 78,

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