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Gelatinisation characteristics of cassava starch settled in the presence of different chemicals

Sajeev, MS; Moorthy, SN; Kallappan, R and Vijayalekshmi Sunitha, Rani LU (2003) In Stärke 55(5). p.213-221
Abstract
Addition of chemicals during the extraction of cassava starch for enhancing the settling rate, whiteness and compactness of the settled starch is an accepted commercial practice. The effect of addition of selected chemicals such as acids (sulphuric and hydrochloric acids), bleaching and oxidising agents (sodium metabisulphite and sodium hypochlorite) and alum during settling on the thermal and pasting properties of the cassava starch was examined. Treatment with sulphuric acid produced a noticeable increase in all DSC gelatinisation parameters, viz. onset gelatinisation temperature (T-o), temperature at peak minimum (T-p) and end temperature (T-e), with increasing concentration of acid, while only a marginal shift could be obtained even at... (More)
Addition of chemicals during the extraction of cassava starch for enhancing the settling rate, whiteness and compactness of the settled starch is an accepted commercial practice. The effect of addition of selected chemicals such as acids (sulphuric and hydrochloric acids), bleaching and oxidising agents (sodium metabisulphite and sodium hypochlorite) and alum during settling on the thermal and pasting properties of the cassava starch was examined. Treatment with sulphuric acid produced a noticeable increase in all DSC gelatinisation parameters, viz. onset gelatinisation temperature (T-o), temperature at peak minimum (T-p) and end temperature (T-e), with increasing concentration of acid, while only a marginal shift could be obtained even at higher concentration of hydrochloric acid. However, no major effect resulted from treatment with sodium metabisulphite, sodium hypochlorite and alum. The gelatinisation enthalpy was hardly affected by the treatments. An exception was hydrochloric acid, which brought about a perceptible decrease in enthalpy at higher concentrations indicating that starch crystallinity is influenced to a small extent by hydrochloric acid. Pasting characteristics studied using a Rapid Visco Analyser showed that sulphuric acid, even at the lowest concentration (5 mM), considerably affected the structural characteristics of cassava starch, while hydrochloric acid induced similar effect only at higher concentrations. Alum reduced the paste viscosity while the bleaching agents (sodium metabisulphite and sodium hypochlorite) were not so effective in modifying the starch viscosity characteristics. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
cassava starch, DSC gelatinisation parameters, pasting characteristics
in
Stärke
volume
55
issue
5
pages
213 - 221
publisher
John Wiley & Sons
external identifiers
  • wos:000183130700004
  • scopus:15744377656
ISSN
0038-9056
DOI
10.1002/star.200390040
language
English
LU publication?
yes
id
6e12dc3d-484b-4fc9-a0d8-674720458d2c (old id 309695)
date added to LUP
2007-09-21 10:07:17
date last changed
2017-09-03 03:40:35
@article{6e12dc3d-484b-4fc9-a0d8-674720458d2c,
  abstract     = {Addition of chemicals during the extraction of cassava starch for enhancing the settling rate, whiteness and compactness of the settled starch is an accepted commercial practice. The effect of addition of selected chemicals such as acids (sulphuric and hydrochloric acids), bleaching and oxidising agents (sodium metabisulphite and sodium hypochlorite) and alum during settling on the thermal and pasting properties of the cassava starch was examined. Treatment with sulphuric acid produced a noticeable increase in all DSC gelatinisation parameters, viz. onset gelatinisation temperature (T-o), temperature at peak minimum (T-p) and end temperature (T-e), with increasing concentration of acid, while only a marginal shift could be obtained even at higher concentration of hydrochloric acid. However, no major effect resulted from treatment with sodium metabisulphite, sodium hypochlorite and alum. The gelatinisation enthalpy was hardly affected by the treatments. An exception was hydrochloric acid, which brought about a perceptible decrease in enthalpy at higher concentrations indicating that starch crystallinity is influenced to a small extent by hydrochloric acid. Pasting characteristics studied using a Rapid Visco Analyser showed that sulphuric acid, even at the lowest concentration (5 mM), considerably affected the structural characteristics of cassava starch, while hydrochloric acid induced similar effect only at higher concentrations. Alum reduced the paste viscosity while the bleaching agents (sodium metabisulphite and sodium hypochlorite) were not so effective in modifying the starch viscosity characteristics.},
  author       = {Sajeev, MS and Moorthy, SN and Kallappan, R and Vijayalekshmi Sunitha, Rani},
  issn         = {0038-9056},
  keyword      = {cassava starch,DSC gelatinisation parameters,pasting characteristics},
  language     = {eng},
  number       = {5},
  pages        = {213--221},
  publisher    = {John Wiley & Sons},
  series       = {Stärke},
  title        = {Gelatinisation characteristics of cassava starch settled in the presence of different chemicals},
  url          = {http://dx.doi.org/10.1002/star.200390040},
  volume       = {55},
  year         = {2003},
}