Composition, morphology, molecular structure, and physicochemical propertities of starches from chickpea (Cicer arietinum l.) cultivars grown in Canada

Starch from four chickpea cultivars grown in Canada was isolated and variability in composition, morphology, molecular structure and physicochemical properties was evaluated. The starch granules were oval to spherical with smooth surfaces. The granule size distribution ranged from 5 to 35 μm. The free lipid, bound lipid, total amylose and the amount of lipid-complexed amylose ranged from 0.04 to 0.08%, 0.21 to 0.46%, 33.9 to 40.2% and 9.1 to 15.9%, respectively. Chickpea starch had C-type X-ray pattern with relative crystallinity in the 31.3 to 34.4% range. Swelling factor of starches ranged from 1.6 to 25.9, whereas amylose leaching negligible from 50 to 70°C, ranged between 8.6 to 36.1 %, at higher temperature range (50-90°C). All four starches exhibited nearly identical gelatinization temperatures. The starches differed significantly with respect to peak viscosity, breakdown viscosity, and setback. Turbidity of all starches increased steeply during the first 48 hours of storage, with only marginal increase thereafter. The amount of rapidly digestible, slowly digestible and resistant starch contents ranged from 10.9 to 15.7%, 48.5 to 60.2% and 24.1 to 40.6%, respectively