Title : ( Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch )
Authors: hooman molavi , Seyed Mohammad Ali Razavi , Reza Farhoosh ,Access to full-text not allowed by authors
Abstract
Native acorn starch had high purity and the granules were mainly elliptical and spherical with the mean diameter of 7.32 μm. Hydrothermal modifications slightly changed the morphology. The solubility, swelling properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment (HMT). XRD pattern of native starch (C-type) did not change on hydrothermal modifications, but native and annealing (ANN) modified starches showed the most crystallinity. DSC results showed that the gelatinization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 °C and −14.9 mJ/mg, respectively, and hydrothermal treatments generally increased the gelatinization temperatures. Regarding to RVA results, peak, breakdown, trough, setback, and final viscosities of native starch were 415, 143, 272, 168, and 440 RVU, respectively, and viscosity parameters of native starch were mainly more than those of hydrothermally modified starches. Generally, the intensity of the effects of hydrothermal modifications followed the order: HMT > dual modifications > ANN.
Keywords
Acorn starch; Hydrothermal modification; Morphology; Structure; Functional properties@article{paperid:1065206,
author = {Molavi, Hooman and Razavi, Seyed Mohammad Ali and Farhoosh, Reza},
title = {Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch},
journal = {Food Chemistry},
year = {2018},
volume = {245},
number = {7},
month = {April},
issn = {0308-8146},
pages = {385--393},
numpages = {8},
keywords = {Acorn starch; Hydrothermal modification; Morphology; Structure; Functional properties},
}
%0 Journal Article
%T Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch
%A Molavi, Hooman
%A Razavi, Seyed Mohammad Ali
%A Farhoosh, Reza
%J Food Chemistry
%@ 0308-8146
%D 2018