文章基本信息

标题：Pasting and Functional Properties of Chemically Modified Yam (Dioscorea rotundata) Starches
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作者：Narvaez German J ; Andrade Ricardo D ; Salcedo Jairo G 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：1
页码：146-154
DOI：10.19026/ajfst.16.5948
语种：English
出版社：MAXWELL Science Publication
摘要：For the present study, we evaluated the effect of the concentration of modifying agents and reaction time on functional properties of yam (Dioscorea rotundata cv hawthorn) starch modified by oxidation and phosphatization. For oxidation was used a sodium hypochlorite concentration of 0.5 and 1.5 g/100 g starch (b.s.) and reaction time of 1 and 1.5 h; and for phosphating, sodium trimetaphosphate of 2 and 3 g/100 g starch (b. s.) and reaction time of 2 and 3 h. The pasting properties were determined during heating and cooling cycles (viscoamilograms) using a rotational rheometer (Anton Paar). The increase in modifying agent concentration and reaction time significantly reduces peak viscosity and setback by up to 98.53 and 95.62% respectively, while the pasting temperature decreases with both factors by up to 2.5% for both modifications. Functional properties such as swelling power, capacity and water absorption rate were affected over time in phosphating, but not in oxidation. Oxidation causes depolymerization and phosphating make starch granules more resistant to shearing, reducing viscosity when functional groups are introduced during modifications. The increased concentration of modifying agents and reaction time decrease the peak viscosity and setback of yam starch, but only time affects other properties, allowing its uses in the food industry to be extended.