Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Sukhija, Sakshi; Singh, Sukhcharn; Riar, Charanjit S.

doi:10.1016/j.foodhyd.2015.11.003

Cited by 135 publications

(72 citation statements)

References 39 publications

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“…A beneficial effect of cross‐linking is the formation of more stable hydrocolloids with enhanced capacity to retain water. In this regard, the results shown in Table are in line with the report by Sukhija et al . showing that cross‐linking of starch chains improves the water retention capacity of starch‐based hydrocolloids.…”

Section: Resultssupporting

confidence: 91%

A novel, simple, economic and effective method for retarding maize tortilla staling

et al. 2018

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Section: Resultssupporting

confidence: 91%

A novel, simple, economic and effective method for retarding maize tortilla staling

et al. 2018

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“…The oxidized starch structure had smooth surfaces but with fissures while acetylated starch had rough surfaces with perforations. Sukhija et al, (2016) observed surface fissures in case of oxidized and oxidized cross-linked starch and smooth surface of native, cross-linked and cross-linked oxidized starches. According to Wang and Copeland (2015), acid hydrolysis can significantly change the structural and functional properties of starch without disrupting its granular morphology and that amorphous regions are hydrolyzed to enhance the crystallinity and double helical content of acidhydrolyzed starch.…”

Section: Effect Of Modification On Morphological Structure Of Trifolimentioning

confidence: 76%

Physicochemical properties of modified trifoliate yam starches

Abiodun¹,

Odedeji²,

Adepeju³

et al. 2018

Ife Journal of Science

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Physicochemical properties of modified trifoliate yam starches were determined. Trifoliate yam starches were harvested and the starch was extracted. The extracted starch was modified using four methods (acid and alkali treatment, oxidation and acetylation). Colour and physicochemical properties of the modified starches were determined. Colour of pre-gelatinized trifoliate yam starch was significantly different (p<0.05) from other starches. The colour was yellowish/reddish while other starches were lighter in colour. The structures of untreated, oxidized, pre-gelatinized and acetylated starches were polygonal in shape. the values decreased at 80 to 90 C. Acid-treated starch exhibited higher paste clarity at refrigerated temperature than ambient temperature but at ambient temperature, oxidized starch had high paste clarity during storage. Acid and alkali-treated starches had higher water exudate at day 0 which later decreased with storage. Acetylated starch had higher peak viscosity (3833.00 cP). Acid and alkali treatment reduced the viscosities and had low freezethaw stability.

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“…The amylose content of extracted starches was determined by colorimetric method as described by Sukhija et al…”

Section: Methodsmentioning

confidence: 99%

A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro

Kumar

Belur

2018

Starch Stärke

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A novel process comprising treatment of Taro (Colocasia esculenta (L.) Schott) tuber flour with oxalate oxidase enzyme is developed to deplete the oxalate content. Oxalate oxidase enzyme produced by an endophyte, Ochrobactrum intermedium CL6 is employed to treat taro tuber flour. The treatment followed by extraction of starch results in a 97% reduction in total oxalate content. Further, several physicochemical properties such as paste clarity, swelling power, solubility, amylose content, granule size of starch produced out of enzyme treatment are studied and compared with properties of taro starch produced without enzyme treatment. The study reveals that enzyme treatment does not bring appreciable changes in the studied parameters. The taro starch produced by enzyme treatment shows very low paste clarity (9.38%), high swelling power (15.32 g/g), very low solubility (21.66%), and low amylose content (7.52%) at 100 C compared to potato and sweet-potato starches. X-ray diffraction data reveal that taro starch possesses an A-crystalline form, unlike the B-crystalline form found in potato and sweet potato starch. To the best of the authors knowledge, for the first time, the use of oxalate oxidase to produce oxalate depleted taro starch is reported. One of the interesting food industry applications of oxalate-depleted taro starch, among many other uses could be for baby food formulation because of its small granule size.

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Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Cited by 135 publications

References 39 publications

A novel, simple, economic and effective method for retarding maize tortilla staling

A novel, simple, economic and effective method for retarding maize tortilla staling

Physicochemical properties of modified trifoliate yam starches

A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro

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