Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam ( Amorphophallus paeoniifolius ) starch
Food Hydrocolloids, ISSN: 0268-005X, Vol: 55, Page: 56-64
2016
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Article Description
Elephant foot yam starch was chemically modified using sodium hypochlorite (NaOCl) and sodium trimetaphosphate (STMP), for the preparation of oxidized (OYS), cross-linked (CYS) and dual modified i.e. oxidized cross-linked (OCYS) and cross-linked oxidized (COYS) starches. Characteristics analyzed such as pasting, morphological, thermal, FTIR and XRD analysis indicated modification of starch which was further authenticated by determining the degree of cross-linking (20.5%), carbonyl (0.014–0.07%) and carboxyl content (0.04–0.14%). Modification significantly (P ≤ 0.05) improved water binding capacity and color value (whiteness) of starches. Temperature showed a positive effect on swelling power and solubility of native and modified starches, however in cross-linked starch the swelling power decreased. Paste clarity (%T) highly improved with oxidation and dual modification and decreased for cross-linked starch. A significant reduction in amylose content was observed following modification except for cross-linked starch. Increase in degree of crystallinity of oxidized and dual modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer (RVA) with no gel paste formation occurred for oxidized cross-linked starch. Studies on the phase transitions associated with gelatinization using DSC showed higher enthalpy values (ΔH gel ) for cross-linked and dual modified starches as compared to native and oxidized starch. The morphology of the starch granules presented surface fissures in case of oxidized and oxidized cross-linked starch, whereas smooth surface of native, cross-linked and cross-linked oxidized starches was observed.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0268005X15301351; http://dx.doi.org/10.1016/j.foodhyd.2015.11.003; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84947093024&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0268005X15301351; https://dx.doi.org/10.1016/j.foodhyd.2015.11.003
Elsevier BV
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