Buffalo Gourd Root Starch. Part I. Properties and Structure

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Abstract
The structural and physico‐chemical properties of starch isolated from three genetically different populations of buffalo gourd (Cucurbita foetidissima HBK) were explored. The proximate composition of this starch was found to be similar to that of other starches. Granules were depicted to vary in shape (round, oval, truncated) and to resemble maize starch in size. A change in X‐ray diffraction behavior from a B‐ to a C‐type pattern was observed upon autoclaving raw gourd starch. Average physico‐chemical values were reported as follows: amylose content, 23.1%; water binding capacity, 112; and gelatinization temperature range, 61–69°C. Variation in alkali numbers among samples of this starch was extensive. A highly ordered internal structure of the granule was suggested by low values of swelling power and solubility and high initial pasting temperatures. Pasting curves of buffalo gourd starches were developed which revealed stable gel viscosities throughout the temperature cycle. Amylose fractions were found to be resistant to β‐amylase attack and exhibited an average DPη of 1915. Amylopectins were shown to have an average DPη of 2000, and an OCL to ICL of 1.3 to 1.