Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

Abstract

Cereal Chem. 94(2):341-348Recently, hairless canary seed has received generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration and an approval as a novel food from Health Canada. There is a need to characterize its components for food and nonfood applications. In this study, thermal and functional properties of starch obtained from two hairless canary seed varieties were investigated and compared with commercial wheat starch. Both canary seed starches (CSS) had polygonal granules with a diameter range of 0.5-7.5 µm and average of 2.6 µm. The CSS showed a typical crystal structure (A-type) of cereal starches but exhibited a strong amylose-lipid complex peak at 4.4°A. DSC data showed that CSS have higher gelatinization transition temperatures (onset, peak, and conclusion temperatures) and broader gelatinization range compared with wheat starch. The CSS also exhibited higher peak, trough, final, breakdown, and setback viscosity in addition to higher swelling power and water solubility index than wheat starch. The exudate from CSS gels after freeze-thawing treatment was lower than that of wheat starch gel, but CSS suspensions showed less clarity. The distinct properties of CSS, particularly having uniform and small granules, low amount of damaged starch and amylose, and better gel stability, would make it a promising nonconventional starch source. † Corresponding author.

Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono‐ and Divalent Cations

“…Canary seed starch (CSS) samples were extracted according to the procedure described by Abdel‐Aal et al using dehulled grains. The yield of starch extraction was in the range of 57–64% and the purity of isolated starches were 94.6 and 94.1% (db) for CDC Maria and C05041 varieties, respectively . Starch solutions (0.…”

“…The samples were then stirred with a magnetic stirrer at 450 rpm for 2 h at ambient temperature (about 25 °C) until full dissolution, and then put on a roller mixer (Hematology Cell Mixer; Pars, Iran) for 24 h for complete hydration and dissolution. After hydration period, in order to discard any likely insoluble residues, the prepared starch solutions were centrifuged at 2500 g for 5 min followed by filtration of supernatant through 0.45 μm syringe filter with cellulose acetate membrane (MachereyeNagel, Germany) …”

“…Regarding the thermal properties, CSSs have depicted the higher gelatinization transition temperatures ( T o , T p , and T c ) and broader gelatinization range compared with wheat starch. The CSSs also have exhibited higher peak, trough, final, breakdown, and setback viscosities in addition to higher swelling power and water solubility index than wheat starch …”

“…Canary seed starches have uniform and small granules, and relatively low amylose content (22.5–23.6%) in comparison with wheat starch (25.6%). Also, canary seed starch (CSS) has shown A‐type crystallinity like wheat starch and polygonal granules with an average diameter of 2.6 μm . Regarding the thermal properties, CSSs have depicted the higher gelatinization transition temperatures ( T o , T p , and T c ) and broader gelatinization range compared with wheat starch.…”

“…Among the various starch sources, canary seed starch offer significant benefits, and can be used in several products and systems, including bakery and beverage industry, food additives, because of its unique attributes . In the industrial field, one of the most important attributes of these starches is their ability to ameliorate textural and rheological characteristic of food systems, with published reports confirming the efficacy of canary seed starch as a thickener and improver agent in different applications . However, to date, there have been few reports on the molecular behavior and their interaction with various additives such as salts and sugars.…”