Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound

被引：60

作者：

Khurshida, Singamayu ^{[1
]}

Das, Manas Jyoti ^{[1
]}

Deka, Sankar C. ^{[1
]}

Sit, Nandan ^{[1
]}

机构：

[1] Tezpur Univ, Dept Food Engn & Technol, Tezpur 784028, Assam, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 188卷

关键词：

Dual modification of cassava starch; Acetylation; Ultrasound; FUNCTIONAL-PROPERTIES; THERMAL-PROPERTIES; RICE STARCH; ACETYLATION; HYDROXYPROPYLATION; PARAMETERS; POTATO; STEPS; PEA;

D O I：

10.1016/j.ijbiomac.2021.08.062

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：

Dual modification of cassava starch was carried out using ultrasonication and acetylation by acetic acid by altering the sequence. The results revealed that the type of modification and sequence of modification for dual modified starches significantly affected the properties of starch. The swelling decreased for all the modified starches whereas solubility decreased for ultrasonicated starches but increased for acetylated starch and dual modified starch where acetylation was done after ultrasonication. The paste viscosities of all the modified starches were found to be significantly lower compared to native starch and the lowest viscosities were observed for dual modified starch where ultrasonication was done after acetylation. The resistant starch and slowly digestible starch content of the modified starches were significantly higher than in native starch, and the type of modification and sequence of modification for dual modified starches seemed to affect the digestibility of starches.

引用

页码：649 / 656

页数：8

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