Structure and Properties of Water Chestnut (<i>Trapa natans</i> L. var. <i>bispinosa</i> Makino) Starch

Abstract

Abstract The Brabender amylogram (6% concentration) of water chestnut ( Trapa natans L. var. bispinosa Makino) starch showed that its pasting temperature was 71°C and its viscosity was low (max, 310 B. U.) which remained constant during heating and increased slightly on cooling. The starch showed a Cc or Ca type X‐ray diffraction pattern, and the susceptibility of the granules to amylases was intermediate between those of corn and potato starches. The number‐ and weight‐average degrees of polymerization (D.P.) of the amylose were 800 and 4210, respectively. The apparent d. p. distribution was 160–8090. The amylose was composed of 3 components differing in molecular size and the number of chains, and 89%, by number, of the molecules were linear. The amylopectin contained 44 ppm of phosphorus, and its number‐ and weight‐average chain lengths were 22 and 26, respectively.