Open AccessInvestigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch
Author(s) -
Ghalambor Pantea,
Asadi Gholamhassan,
Mohammadi Nafchi Abdorreza,
Seyedin Ardebili Seyed Mahdi
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2837
Subject(s) - syneresis , retrogradation (starch) , starch , swelling , hydrolysis , propylene oxide , chemistry , modified starch , food science , acid hydrolysis , polysaccharide , materials science , biochemistry , organic chemistry , ethylene oxide , amylose , polymer , copolymer , composite material
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)‐hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5–20 h hydrolysis times) followed by HP (5%–25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005–0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly ( p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased ( p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.