Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch
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- 作者：Sakshi Sukhija ; Sukhcharn Singh ; Charanjit S. Riar ; charanjitriar@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tuber starch ; Chemical modification ; FTIR ; XRD ; Morphology ; Thermal properties
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：55
- 期：Complete
- 页码：56-64
- 全文大小：1208 K
文摘
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Cross-linking (20.5%), carbonyl (0.014–0.07%) and carboxyl content (0.04–0.14%).
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FTIR and XRD analysis indicated modification of starch.
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Modification improves water binding capacity and color value (whiteness) of starches.
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Paste clarity (%T) decreased for cross-linked starch.
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OCYS starch interrupted pasting properties and restricted gel formation.