Advanced

Properties of arrowroot starch treated with aqueous HCl at ambient temperature

John, JK; Raja, KCM; Rani, S; Moorthy, SN and Eliasson, Ann-Charlotte LU (2002) In Journal of Food Science 67(1). p.10-14
Abstract
Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30degreesC 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... (More)
Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30degreesC 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. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
acid treatment, starch, arrowroot
in
Journal of Food Science
volume
67
issue
1
pages
10 - 14
publisher
Institute of Food Technologists
external identifiers
  • wos:000173893100002
  • scopus:0036191601
ISSN
0022-1147
DOI
10.1111/j.1365-2621.2002.tb11350.x
language
English
LU publication?
yes
id
fe75b186-cd9d-47ce-8ddd-a35a24943fba (old id 343414)
date added to LUP
2007-10-31 08:20:43
date last changed
2017-06-25 04:18:47
@article{fe75b186-cd9d-47ce-8ddd-a35a24943fba,
  abstract     = {Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30degreesC 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.},
  author       = {John, JK and Raja, KCM and Rani, S and Moorthy, SN and Eliasson, Ann-Charlotte},
  issn         = {0022-1147},
  keyword      = {acid treatment,starch,arrowroot},
  language     = {eng},
  number       = {1},
  pages        = {10--14},
  publisher    = {Institute of Food Technologists},
  series       = {Journal of Food Science},
  title        = {Properties of arrowroot starch treated with aqueous HCl at ambient temperature},
  url          = {http://dx.doi.org/10.1111/j.1365-2621.2002.tb11350.x},
  volume       = {67},
  year         = {2002},
}