Physico-chemical, textural and crystallinity properties of oxidized, crosslinked and dual- modified white sorghum starch
2018
KarmvIr, G. | Ritika, B. Y. | Baljeet, S.Y. | Roshanlal, Y.
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.
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Эту запись предоставил Universiti Putra Malaysia