Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches

被引:76
作者
Babu, Ayenampudi Surendra [1 ]
Parimalavalli, Ramanathan [1 ]
Rudra, Shalini Gaur [2 ]
机构
[1] Periyar Univ, Sch Profess Studies, Dept Food Sci & Nutr, Salem 636011, Tamil Nadu, India
[2] Indian Agr Res Inst, Dept Food Sci & Post Harvest Technol, New Delhi 110012, India
关键词
DSC; Fat replacer; SEM; Sweet potato starch; XRD; HEAT-MOISTURE TREATMENT; FUNCTIONAL-PROPERTIES; PASTING PROPERTIES; AMYLOSE CONTENT; MAIZE STARCHES; FAT; RICE; CORN; CRYSTALLINITY; TEXTURE;
D O I
10.1016/j.ijbiomac.2015.07.020
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Physicochemical properties of citric acid treated sweet potato starches were investigated in the present study. Sweet potato starch was hydrolyzed using citric acid with different concentrations (1 and 5%) and time periods (1 and 11 h) at 45 degrees C and was denoted as citric acid treated starch (CTS1 to CTS4) based on their experimental conditions. The recovery yield of acid treated starches was above 85%. The CTS4 sample displayed the highest amylose (around 31%) and water holding capacity its melting temperature was 47.66 degrees C. The digestibility rate was slightly increased for 78.58% for the CTS3 and CTS4. The gel strength of acid modified starches ranged from 0.27 kg to 1.11 kg. RVA results of acid thinned starches confirmed a low viscosity profile. CTS3 starch illustrated lower enthalpy compared to all other modified starches. All starch samples exhibited a shear-thinning behavior. SEM analysis revealed that the extent of visible degradation was increased at higher hydrolysis time and acid concentration. The CTS3 satisfied the criteria required for starch to act as a fat mimetic. Overall results conveyed that the citric acid treatment of sweet potato starch with 5% acid concentration and 11 h period was an ideal condition for the preparation of a fat replacer. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:557 / 565
页数:9
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