Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids

被引：7

作者：

Akhila, Plachikkattu Parambil ^{[1
]}

Sunooj, Kappat Valiyapeediyekkal ^{[1
]}

Revathi, Ganesh ^{[1
]}

Aaliya, Basheer ^{[1
]}

Navaf, Muhammed ^{[1
]}

Sudheesh, Cherakkathodi ^{[1
]}

Sabu, Sarasan ^{[2
]}

Sasidharan, Abhilash ^{[3
]}

Yadav, Deep Narayan ^{[4
]}

Mir, Shabir Ahmad ^{[5
]}

George, Johnsy ^{[6
]}

Lackner, Maximilian ^{[7
]}

机构：

[1] Pondicherry Univ, Dept Food Sci & Technol, Pondicherry 605014, India

[2] Cochin Univ Sci & Technol, Sch Ind Fisheries, Kochi 682016, India

[3] Kerala Univ Fisheries & Ocean Studies, Dept Fish Proc Technol, Kochi 682506, India

[4] Cent Inst Post Harvest Engn & Technol, Food Grain & Oilseed Proc, Ludhiana 141004, India

[5] Govt Coll Women, Dept Food Sci & Technol, MA Rd, Srinagar, Jammu & Kashmir, India

[6] Def Food Res Lab, Food Engn & Packaging Div, Mysore 570011, India

[7] Univ Appl Sci Tech Wien, Dept Ind Engn, Hochstadtpl 6, A-1200 Vienna, Austria

来源：

APPLIED FOOD RESEARCH | 2022年 / 2卷 / 02期

关键词：

Plectranthus rotundifolius starch; Organic acid; Cold water soluble starch; Freeze-thaw stability; GARLIC PEEL; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; AQUEOUS-SOLUTION; EXTRACT; HUSK; BULB; IRRADIATION; ADSORPTION; WASTE;

D O I：

10.1016/j.afres.2022.100237

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm- 1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant ( p <= 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products.

引用

页数：9

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