Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2754

Full Length Research Paper

Physicochemical properties of chemically modified starches from different botanical origin

Huaxi Xiao1, Qinlu Lin1, Gao-Qiang Liu1,2*, Yue Wu1, Wei Tian3, Wei Wu1 and Xiangjin Fu1        
1National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry and Technology, Changsha 410004, P. R. China. 2College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, P. R. China. 3Department of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, P.R .China.
Email: [email protected]

  •  Accepted: 15 August 2011
  •  Published: 30 September 2011

Abstract

Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigated. It was found that cross-linking treatment increased peak, setback and final viscosities of rice and maize starches but decreased those of potato starch. The paste clarities of cross-linked rice and maize starches significantly reduced, whereas those of cross-linked potato starch increased. Oxidation treatment significantly decreased peak, final and setback viscosity values of all starches and significantly increased paste clarities. Dual-modified starches had higher peak, final viscosities and the ability to resistant to shear compared with oxidized starches, meantime it had lower tendency of retrogradation and higher paste clarities compared with cross-linked starches. Under those conditions of dual-modification, undesirable starch properties were counteracted.

 

Key words: Rice, maize, potato, starch, cross-linking, oxidation, oxidized cross-linking.