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Modification of Kutki millet (Panicum sumatrense) starch properties by the addition of amino acids for the preparation of hydrogels and its characterization
International Journal of Biological Macromolecules ( IF 8.2 ) Pub Date : 2021-09-16 , DOI: 10.1016/j.ijbiomac.2021.09.072
Palak Mahajan 1 , Manab Bandhu Bera 1 , Parmjit Singh Panesar 1
Affiliation  

Starch is a biopolymer containing hydrophilic groups and is used in hydrogels preparation. Amino acids are multifunctional monomers of proteins that can be used as a cross linker to modify the starch by incorporating new functional groups into its chains. In this study, the Kutki millet starch was isolated and modified with lysine (positively charged), aspartic acid (negatively charged), and threonine (neutral) at varying pH levels. These modified starches were characterized for their various functional, structural, pasting, and textural properties. Hydrogels prepared from Lys9-KMS, Thr9-KMS, and AA11-KMS, possessing less adhesiveness, strong integrity, and hardness were then characterized for their XRD and morphological characterization. The principal component analysis (PCA) biplot showed that the samples modified at higher pH levels are positively correlated with the textural properties, swelling power and amylose content (I and IV quadrants), than those modified at lower pH. It may be inferred that starch modified with amino acid at higher pH have good textural properties than those at lower pH. Results of the overall investigation indicated that among these three amino acids, lysine could be a better cross linker for modification of Kutki millet starch and preparation of their gels for the delivery of nutraceuticals.



中文翻译:

通过添加氨基酸改变 Kutki 小米 (Panicum sumatrense) 淀粉特性制备水凝胶及其表征

淀粉是一种含有亲水基团的生物聚合物,用于制备水凝胶。氨基酸是蛋白质的多功能单体,可用作交联剂,通过将新的官能团并入淀粉链来改性淀粉。在这项研究中,Kutki 小米淀粉被分离出来,并在不同的 pH 水平下用赖氨酸(带正电)、天冬氨酸(带负电)和苏氨酸(中性)改性。这些改性淀粉具有各种功能、结构、糊化和质地特性。由 Lys9-KMS、Thr9-KMS 和 AA11-KMS 制备的水凝胶具有较低的粘附性、较强的完整性和硬度,然后对其进行 XRD 和形态表征。主成分分析 (PCA) 双标图表明,与在较低 pH 值下改性的样品相比,在较高 pH 值下改性的样品与质构特性、溶胀力和直链淀粉含量(I 和 IV 象限)呈正相关。可以推断,用氨基酸改性的淀粉在较高 pH 下比在较低 pH 下具有更好的质地特性。总体研究结果表明,在这三种氨基酸中,赖氨酸可以作为更好的交联剂,用于修饰 Kutki 小米淀粉和制备用于输送营养食品的凝胶。

更新日期:2021-09-17
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