Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

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• 作者：Sara Hedayati^a ; ^{sara_hedayatiii@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Fakhri Shahidi^a ; ^{fshahidi@um.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; ^{niloofar1373@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Arash Koocheki^a ; ^{koocheki@um.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Asgar Farahnaky^b ; ^c ; ^d ; ^{afarahnaky@csu.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Mahsa Majzoobi^b ; ^e ; ^{majzoobi@shirazu.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; ^{mahsa.majzoobi@dpi.nsw.gov.au" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Maize starch ; Pregelatinized starch ; Granular cold water swelling starch ; pH ; Physical properties
• 刊名：International Journal of Biological Macromolecules
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：91
• 期：Complete
• 页码：730-735
• 全文大小：2176 K

文摘

The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented; however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water absorption, cold water viscosity, textural parameters, turbidity and freeze-thaw stability of the samples decreased whereas water solubility increased at pH 3 and 5. On the other hand, alkaline pH did not bring about evident changes on morphology of PG starch but the surface of GCWS starch became smoother. Water absorption, solubility, rheological and mechanical properties, freeze-thaw stability and turbidity of the starch pastes increased at high pH values. Overall, both starches were more stable at alkaline pH compared to acidic pH values and GCWS starch was more resistance to pH changes than PG starch.