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Preparation and properties of phosphate starches from tuberous roots
- Source :
- Scopus, Repositório Institucional da UNESP, Universidade Estadual Paulista (UNESP), instacron:UNESP
- Publication Year :
- 2021
-
Abstract
- Made available in DSpace on 2021-06-25T10:59:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-07-31 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries. Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP) Department of Food Engineering and Technology São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP) Department of Food Engineering and Technology São Paulo State University (UNESP) FAPESP: 2016/25791-9 CNPq: 302827/2017-0
- Subjects :
- Manihot
Starch
Sodium trimetaphosphate
chemistry.chemical_element
02 engineering and technology
Biochemistry
Plant Roots
Phosphates
03 medical and health sciences
chemistry.chemical_compound
X-Ray Diffraction
Structural Biology
Amylose
Polyphosphates
medicine
Food science
Solubility
Ipomoea batatas
Molecular Biology
Potato starch
030304 developmental biology
0303 health sciences
Cassava
Viscosity
Phosphorus
food and beverages
General Medicine
021001 nanoscience & nanotechnology
Phosphate
Arrowroot
Marantaceae
chemistry
Sweet potato
Swelling
medicine.symptom
0210 nano-technology
Subjects
Details
- ISSN :
- 18790003
- Volume :
- 183
- Database :
- OpenAIRE
- Journal :
- International journal of biological macromolecules
- Accession number :
- edsair.doi.dedup.....528f501362373fc48055d0a21808479a