Premium
Long‐term annealing of C‐type kudzu starch: Effect on crystalline type and other physicochemical properties
Author(s) -
Zhang Bao,
Wu Chunsen,
Li Hongyan,
Hu Xiuting,
Jin Zhengyu,
Tian Yaoqi,
Xu Xueming
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500003
Subject(s) - amylose , crystallinity , starch , differential scanning calorimetry , swelling , kudzu , granule (geology) , solubility , scanning electron microscope , enthalpy , chemistry , materials science , chemical engineering , food science , composite material , organic chemistry , thermodynamics , engineering , medicine , physics , alternative medicine , traditional chinese medicine , pathology
Kudzu starch samples were prepared by annealing (ANN) treatment in 1:1.5 starch to water ratio at 50 °C for 1, 3, and 9 days. The effects of ANN on the morphology, structure, swelling power, solubility, and pasting properties of the resultant samples were evaluated. Scanning electron microscopy showed that the surface of the starch granules was rougher with clear grooves after ANN treatment compared with the native starch granules. ANN resulted in leaching of some amylose molecules, but had slight effect on relative crystallinity. The increase in proportion of B‐type polymorphs within the C‐type kudzu starch was due to a polymorphic transition from A‐ to B‐type resulting from ANN. ANN decreased the swelling power and the solubility of the kudzu starch subjected to heating from 50 to 90 °C. Differential scanning calorimetry indicated that ANN treatment increased the thermal transition temperatures as well as gelatinization enthalpy change values, but narrowed the range of gelatinization temperature. Moreover, rapid visco‐analyzer data revealed that ANN increased the pasting temperature, but decreased the pasting viscosities.