Physico-chemical, textural and crystallinity properties of oxidized, cross-linked and dual- modified white sorghum starch

被引：0

作者：

Karmvlr, G. ^{[1
]}

Ritika, B. Y. ^{[1
]}

Baljeet, S. Y. ^{[1
]}

Roshanlal, Y. ^{[2
]}

机构：

[1] Maharshi Dayanand Univ, Dept Food Technol, Rohtak 124001, Haryana, India

[2] Univ Delhi, Bhaskaracharya Coll Appl Sci, Dept Food Thchnol, Delhi 110075, India

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 05期

关键词：

Sorghum starch; Chemical modification; Thermal properties; Pasting properties; Crystallinity; HEAT-MOISTURE TREATMENT; PASTING PROPERTIES; LINKING; CORN; HYPOCHLORITE; BEHAVIOR;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The isolated white sorghum (Sorghum bicolor) starch was chemically modified employing oxidation, cross-linking, and dual-modification (oxidation followed by cross-linking). The native and modified starches were analyzed for their physicochemical properties such as water binding capacity, paste clarity, swelling power and solubility and textural properties. The starches were also analyzed for thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer and crystallinity properties with the help of X-ray diffractometer. The amylose content of the modified starches was low in comparison to native starch and varied from 4.11 to 22.4%. Oxidation and dual-modification decreased the swelling power but increased the solubility of starch. A significant increase in hardness value of starch pastes was recorded after modification and it varied from 1.28 to 6.9 N. Chemical modification improved the thermal and pasting properties of white sorghum starch. Cross-linked starch showed the lowest value (1244 cp) whereas dual-modified starch showed the highest value (3110 cp) for peak viscosity. The native and modified starches showed 'A' crystallite pattern. (C) All Rights Reserved

引用

页码：2104 / 2111

页数：8

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