A Novel starch from bitter vetch (<i>Vicia ervilia</i>) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Abstract
Summary In this study, a novel starch was isolated from bitter vetch and its chemical composition, morphology, particle size of the granules, swelling power and solubility, Fourier transformed infrared (FTIR) spectroscopy, X‐ray diffraction (XRD) and rheological, pasting and thermal properties were compared with conventional starches (corn, potato and chickpea). Micrographs exhibited that bitter vetch starch has oval, kidney or irregularly shaped granules with an average size of 28.5 μm. The XRD showed a C‐type pattern with 28.14% crystallinity. Bitter vetch starch had the highest amylose content (33.54%), pasting temperature (77.28 °C) and final viscosity (4983 cP) compared with other starch samples. Also, the storage and loss moduli in bitter vetch starch were higher than corn starch, which suggested bitter vetch starch as a promising new source of starch.