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Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature
Author(s) -
John J.K.,
Raja K.C.M.,
Rani S.,
Moorthy S.N.,
Eliasson A.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11350.x
Subject(s) - differential scanning calorimetry , chemistry , starch , amylose , gel permeation chromatography , aqueous solution , solubility , swelling , viscosity , chromatography , nuclear chemistry , food science , organic chemistry , materials science , polymer , physics , composite material , thermodynamics
Arrowroot starch was acid‐treated using 2.2 M HCl at 29 to 30° C for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid‐treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32‐ and 72‐h acid‐treated samples indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X‐ray diffraction data suggested minor changes in the crystal phase impacted by acid‐treatment, in vitro digestibility of both control and acid‐treated samples did not show any appreciable change in overall patterns.