Physicochemical properties of native and phosphorylated pumpkin starch

详细信息    查看全文

• 作者：Jacek Rożnowski ; Izabela Przetaczek-Rożnowska and Daria Boba
• 刊名：Starch - Strke
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：69
• 期：1-2
• 全文大小：244K
• ISSN：1521-379X

文摘

The aim of the study was to analyse the effect of the temperature and duration of modification on the physicochemical properties of phosphorylated pumpkin starch. Pumpkin starch is a potential source of starch without gluten and with a low level of radicals. Starch with optimal properties for food technology and food products can reduce the daily intake of additives with food products and reduce the costs of food production. The native and phosphorylated starches were characterized for their chemical compositions, water solubility index, water binding capacity, pasting properties, susceptibility to retrogradation and colour parameters. The results demonstrated that the conditions of the modification process influenced the physicochemical properties of phosphorylated starch. The phosphorylated starches contained 17.4–19.7% of amylose and 0.295–0.519% of phosphorus, but the lengthened time of modification at 145°C did not caused a higher phosphorus content. The solubility in water was from 8.81 to 43.17% and depended on the temperature and time of modification. The peak viscosity and final viscosity ranges were 288–586 and 274–817 mPa · s, respectively. The results demonstrated that increasing the temperature of esterification reduces the viscosity of the obtained samples and weakens the tendency to retrogradation. A significant linear correlation between the physicochemical properties and the parameters of the pasting characteristic was found.