Cg. Biliaderis et al., COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF STARCH FROM COW COCKLE (SAPONARIA-VACCARIA L) SEEDS, Starke, 45(4), 1993, pp. 121-127
Starch isolated from two accessions of cow cockle (Saponaria vaccaria
L.) seeds consisted of uniform size polygonal granules 0.3-1.5 mum in
diameter, having 18% amylose content and a melting peak temperature 68
-degrees-C. The intact granules gave the A-type X-ray diffraction patt
ern. The debranched starch exhibited the typical bimodal distribution
of amylopectin chains (CL 45 and 12) on Biogel P-10. Lipids associated
with the cow cockle starch preparations, involving surface and intern
al lipids, included triglycerides (45%), free fatty acids (FFA, 39%),
lysophospholipids (10%) and diglycerides (6%). The major fatty acids f
ound in polar and FFA fraction were palmitic, oleic and linoleic acids
. Cow cockle starch exhibited similar viscoamylograph viscosity, solub
ility and swelling profiles to those of rice starch. Concentrated star
ch gels also showed the typical viscoelastic behavior of non-waxy cere
al starches. In vitro digestibility studies of cow cockle granular sta
rch with B. subtilis indicated that this starch, compared to rice, is
very susceptible to alpha-amylolysis presumably because of its small g
ranule size.