Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch

详细信息    查看全文

• 作者：Umar Shah ; Adil Gani ; ^{adil.gani@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Bilal Ahmad Ashwar ; Asima Shah ; Idrees Ahmed Wani ; Farooq Ahmad Masoodi
• 关键词：Indian Horse Chestnut ; SEM ; DSC ; Antioxidants
• 刊名：International Journal of Biological Macromolecules
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：84
• 期：Complete
• 页码：166-173
• 全文大小：1668 K

文摘

Starch extracted from Indian Horse Chestnut (IHCN) was subjected to infrared and microwave radiations for different time intervals (15 s, 30 s, & 45 s) at constant dose. The structural change of MW and IR radiated IHCN starches were determined by Fourier transform-infra red spectroscopy. The increased peak intensity at 3240 cm⁻¹ of treated starch represents more exposure of hydroxyl groups due to radiation. Granule morphology of native starch showed round and elliptical granules with smooth surfaces. However radiation treatment resulted in the development of surface cracks. Effect of radiation on physicochemical properties of starch revealed increase in water absorption capacity and light transmittance and decrease in apparent amylose content, pH, and syneresis. The peak, trough, final, and setback viscosities were significantly reduced with increase in treatment time. Radiated starches displayed significantly lower values of T_o,T_p, and ΔH_gel than native starch. Further antioxidant activities were evaluated by DPPH and FRAP assays. Results showed significant improvement in antioxidant activity of starch by both MW and IR treatments.