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Effect of dual modification with annealing, heat moisture treatment and cross-linking on the physico-chemical, rheological and in vitro digestibility of underutilised kithul ( Caryota urens ) starch
Journal of Food Measurement and Characterization ( IF 3.4 ) Pub Date : 2020-02-13 , DOI: 10.1007/s11694-020-00404-5
Cherakkathodi Sudheesh , Kappat Valiyapeediyekkal Sunooj , Mahbubul Alom , Sunny Kumar , Vallayil Appukuttan Sajeevkumar , Johnsy George

Kithul starch was subjected to annealing, heat moisture treatment, cross-linking, annealing after cross-linking and heat moisture treatment after cross-linking and its physico-chemical, functional properties and in vitro digestibility was studied. Moisture and amylose content significantly (p ≤ 0.05) reduced after modifications. Phosphorus content of kithul starch increased after cross-linking. X-ray diffraction pattern (type A) did not change and crystalline properties increased after modifications. HLS (cross-linked heat moisture treated kithul starch) showed highest relative crystallinity among the modified starches. Swelling index, solubility and light transmittance decreased after modifications. Single and dual modifications caused severe damages such as fissures and holes on the granular surface. Peak viscosity of ANS (annealed kithul starch), CLS (cross-linked kithul starch) and ALS (cross-linked annealed kithul starch) increased and HMS (heat moisture treated kithul starch) and HLS (cross-linked heat moisture treated kithul starch) decreased as compared with NS (native kithul starch). Modified kithul starches showed lower break down viscosity and higher set back and final viscosity. Rheological analysis showed higher hardness of modified starch gel (higher storage and loss modulus) as compared with NS gel. In vitro digestibility decreased after modifications and HLS showed higher resistant starch (RS). Gelatinization temperature varied after modifications. Enthalpy of gelatinization significantly increased after single and dual modifications.

中文翻译:

退火,热处理和交联双重修饰对未充分利用的木薯淀粉的理化,流变和体外消化率的影响

对Kithul淀粉进行退火,热处理,交联,交联后退火和交联后热处理,并对其理化,功能特性和体外消化率进行了研究。修饰后水分和直链淀粉含量显着降低(p≤0.05)。交联后,kithul淀粉的磷含量增加。改性后,X射线衍射图(A型)没有变化,并且结晶性提高了。在改性淀粉中,HLS(交联的热湿处理的木薯淀粉)显示出最高的相对结晶度。改性后溶胀指数,溶解度和透光率降低。一次和两次修改会造成严重的损坏,例如颗粒表面的裂缝和孔洞。ANS(退火的风筝淀粉),CLS(交联的风筝淀粉)和ALS(交联的退火的风筝淀粉)的峰值粘度增加,HMS(热湿处理的风筝淀粉)和HLS(交联的湿气处理的风筝淀粉)与NS(天然kithul淀粉)相比有所下降。改性的kithul淀粉显示出较低的分解粘度和较高的回缩和最终粘度。流变分析表明,与NS凝胶相比,改性淀粉凝胶具有更高的硬度(更高的储存和损失模量)。修饰后体外消化率降低,HLS显示较高的抗性淀粉(RS)。改性后糊化温度变化。单次和两次修饰后,糊化焓显着增加。与NS(本地风筝淀粉)相比,CLS(交联风筝淀粉)和ALS(交联退火风筝淀粉)增加,HMS(热湿处理风筝淀粉)和HLS(交联热湿处理风筝淀粉)减少。改性的kithul淀粉显示出较低的分解粘度和较高的回缩和最终粘度。流变分析表明,与NS凝胶相比,改性淀粉凝胶具有更高的硬度(更高的储存和损失模量)。修饰后体外消化率降低,HLS显示较高的抗性淀粉(RS)。改性后糊化温度变化。单次和两次修饰后,糊化焓显着增加。与NS(本地风筝淀粉)相比,CLS(交联风筝淀粉)和ALS(交联退火风筝淀粉)增加,HMS(热湿处理风筝淀粉)和HLS(交联热湿处理风筝淀粉)减少。改性的kithul淀粉显示出较低的分解粘度和较高的回缩和最终粘度。流变分析表明,与NS凝胶相比,改性淀粉凝胶具有更高的硬度(更高的储存和损失模量)。修饰后体外消化率降低,HLS显示较高的抗性淀粉(RS)。改性后糊化温度变化。单次和两次修饰后,糊化焓显着增加。
更新日期:2020-02-13
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