淀粉
琥珀酰化
琥珀酸酐
化学改性
变性淀粉
化学
食品科学
抗性淀粉
结晶度
马铃薯淀粉
有机化学
化学工程
生物化学
基因
乙酰化
工程类
结晶学
作者
Babatunde Olawoye,Oladapo F. Fagbohun,Oyekemi Olabisi Popoola,Saka O. Gbadamosi,Charles Taiwo Akanbi
标识
DOI:10.1016/j.ijbiomac.2021.12.134
摘要
In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.
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