Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Succinylation Process
2.3. Annealing Process
2.4. Dual Modification Process
2.5. Fourier-Transform Infrared (FTIR) Spectroscopy
2.6. Degree of Substitution (DS)
2.7. Water-Binding Capacity (WBC)
2.8. Swelling Power and Solubility
2.9. Paste Clarity
2.10. Pasting Properties
2.11. Differential Scanning Calorimetry (DSC)
2.12. X-ray Diffraction Pattern
2.13. Morphological Properties
2.14. Statistical Analyses
3. Results and Discussion
3.1. FTIR Spectroscopy and DS
3.2. Water Binding Capacity (WBC)
3.3. Swelling Power and Solubility
3.4. Paste Clarity
3.5. Pasting Properties
3.6. Thermal Properties
3.7. X-ray Diffraction Pattern
3.8. Morphological Properties
4. Conclusions
Author Contributions
Conflicts of Interest
References
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Sample | WBC (g g−1) | Paste Clarity (%) | Swelling Power (g g−1) | Solubility (%) |
---|---|---|---|---|
Native | 0.69 ± 0.03 b | 65.4 ± 0.5 c | 16.4 ± 0.2 b | 11.2 ± 0.2 a,b |
Succinylated | 0.84 ± 0.01 a | 72.9 ± 1.3 a | 17.3 ± 0.2 a,b | 12.7 ± 1.2 a |
Annealed | 0.66 ± 0.02 c | 67.4 ± 0.7 a,b | 14.2 ± 0.4 c | 9.7 ± 0.6 b |
Dual Modified | 0.83 ± 0.01 a | 68.6 ± 0.5 b | 17.7 ± 0.4 a | 11.1 ± 0.8 a,b |
Sample | Peak Viscosity (mPas) | Trough Viscosity (mPas) | Breakdown Viscosity (mPas) | Relative Breakdown | Stability Ratio |
---|---|---|---|---|---|
Native | 2707 ± 43 c | 1737 ± 37 c | 970 ± 33 b | 0.36 ± 0.01 c | 0.64 ± 0.01 b |
Succinylated | 4111 ± 258 a | 2414 ± 42 a | 1697 ± 165 a | 0.42 ± 0.02 b | 0.58 ± 0.02 c |
Annealed | 2650 ± 49 c | 1168 ± 104 d | 1481 ± 31 a | 0.56 ± 0.01 a | 0.44 ± 0.01 d |
Dual modified | 3171 ± 14 b | 2188 ± 20 b | 982 ± 13 b | 0.31 ± 0.004 d | 0.69 ± 0.004 a |
Sample | To (°C) | Tp (°C) | Tc (°C) | ∆H (mJ g−1) |
---|---|---|---|---|
Native | 66.8 ± 0.2 a | 73.5 ± 0.5 a | 81.7 ± 0.3 b | 7.9 ± 0.3 b |
Succinylated | 67.2 ± 1.1 a | 74.0 ± 0.4 a | 82.0 ± 0.05 a,b | 9.2 ± 0.9 a,b |
Annealed | 70.9 ± 0.1 b | 75.4 ± 0.1 b | 82.4 ± 0.1 a,b | 8.2 ± 0.5 a,b |
Dual modified | 67.6 ± 0.6 a | 74.1 ± 0.4 a | 82.6 ± 0.5 a | 9.7 ± 0.5 a |
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Ariyantoro, A.R.; Katsuno, N.; Nishizu, T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods 2018, 7, 133. https://doi.org/10.3390/foods7090133
Ariyantoro AR, Katsuno N, Nishizu T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods. 2018; 7(9):133. https://doi.org/10.3390/foods7090133
Chicago/Turabian StyleAriyantoro, Achmad Ridwan, Nakako Katsuno, and Takahisa Nishizu. 2018. "Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch" Foods 7, no. 9: 133. https://doi.org/10.3390/foods7090133