Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches
| Autor: | Rema Remya, Alummoottil N. Jyothi, Janardanan Sreekumar |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Morphology (linguistics)
food.ingredient Polymers and Plastics Scanning electron microscope Organic Chemistry food and beverages Chemical modification 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science Lower temperature chemistry.chemical_compound Crystallinity 0404 agricultural biotechnology food chemistry Materials Chemistry Food science Resistant starch 0210 nano-technology Citric acid Digestible starch |
| Zdroj: | Carbohydrate Polymers. 202:29-38 |
| ISSN: | 0144-8617 |
| Popis: | Potato, cassava, sweet potato, banana and lentil starches were modified with citric acid (CA) with the main objective of enhancing the resistant starch (RS) and slowly digestible starch (SDS) fractions and to compare starches of diverse botanical origins. The percentage CA substitution of modified starches ranged from 3.84 to 15.06 and showed similar type of XRD patterns, but with variation in intensity and percentage crystallinity. The peaks around 1705 cm−1 and 1150 cm−1 in FT-IR spectra of modified starches confirmed the presence of CA group. Scanning electron microscopy confirmed that there were no noticeable changes in granular structure and morphology. No peaks could be observed in RVA pasting profiles of modified starches, confirming cross-linking reaction. The SDS and RS were significantly higher in modified starches of all origins and consequently there was a lower estimated glyceamic index (EGI). Modified starches were associated with lower setback viscosity indicating their lower temperature stability. |
| Databáze: | OpenAIRE |
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