Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface...
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| Veröffentlicht in: | Journal of food science and technology 2021-03, Vol.58 (3), p.952-961 |
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| creator | Cabrera-Canales, Zaira E. Velazquez, Gonzalo Rodríguez-Marín, María L. Méndez-Montealvo, Guadalupe Hernández-Ávila, Juan Morales-Sánchez, Eduardo Gómez-Aldapa, Carlos A. |
| description | The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes. |
| doi_str_mv | 10.1007/s13197-020-04609-w |
| format | Article |
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The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04609-w</identifier><identifier>PMID: 33678878</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Enthalpy ; Food ; Food Science ; Hydrolysis ; Nutrition ; Original ; Original Article ; Physicochemical properties ; Starch ; Starches ; Transition temperatures</subject><ispartof>Journal of food science and technology, 2021-03, Vol.58 (3), p.952-961</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-dbc395f3fd5533752a5aec0c2e41c8ea9a8804ed4511019b5e8a05ce98a480f73</citedby><cites>FETCH-LOGICAL-c474t-dbc395f3fd5533752a5aec0c2e41c8ea9a8804ed4511019b5e8a05ce98a480f73</cites><orcidid>0000-0002-4723-3093</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7884568/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7884568/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33678878$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cabrera-Canales, Zaira E.</creatorcontrib><creatorcontrib>Velazquez, Gonzalo</creatorcontrib><creatorcontrib>Rodríguez-Marín, María L.</creatorcontrib><creatorcontrib>Méndez-Montealvo, Guadalupe</creatorcontrib><creatorcontrib>Hernández-Ávila, Juan</creatorcontrib><creatorcontrib>Morales-Sánchez, Eduardo</creatorcontrib><creatorcontrib>Gómez-Aldapa, Carlos A.</creatorcontrib><title>Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Enthalpy</subject><subject>Food</subject><subject>Food Science</subject><subject>Hydrolysis</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Physicochemical properties</subject><subject>Starch</subject><subject>Starches</subject><subject>Transition 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The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33678878</pmid><doi>10.1007/s13197-020-04609-w</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-4723-3093</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Enthalpy Food Food Science Hydrolysis Nutrition Original Original Article Physicochemical properties Starch Starches Transition temperatures |
| title | Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications |
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