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Article: Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content

TitleInfluence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content
Authors
Issue Date2012
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2012, v. 92 n. 8, p. 1800-1807 How to Cite?
AbstractBackground: The granules of amaranth starch are very small compared with starches from other sources. In the current work, amaranth starches with different amylose contents were treated with hydrochloric acid as a function of time in order to study the effect of acid treatments on starches. Differential scanning calorimetry and dynamic oscillation in shear were employed to analyse the thermal and rheological properties of acid-modified amaranth starch. Results: Results showed that gelatinisation temperatures and enthalpy change of gelatinisation (ΔH) decreased steeply initially, and had a slight increase with further treatment up to 12 h then decreased, an outcome that reflected distinct resistance to acid with various amylose contents. Rheological parameters of storage and loss moduli during heating, cooling and frequency sweep of modified starches reflected the differential scanning calorimetry results by decreasing in value as the time of acid hydrolysis increased. Conclusion: With amylose content increase, the effects of acid hydrolysis on gelatinisation temperatures became less pronounced. Nevertheless, prolonged acid hydrolysis decreased the storage and loss moduli, with the starch pastes becoming more liquid-like. © 2012 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/179274
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorKong, Xen_US
dc.contributor.authorKasapis, Sen_US
dc.contributor.authorBao, Jen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:35Z-
dc.date.available2012-12-19T09:53:35Z-
dc.date.issued2012en_US
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2012, v. 92 n. 8, p. 1800-1807en_US
dc.identifier.issn0022-5142en_US
dc.identifier.urihttp://hdl.handle.net/10722/179274-
dc.description.abstractBackground: The granules of amaranth starch are very small compared with starches from other sources. In the current work, amaranth starches with different amylose contents were treated with hydrochloric acid as a function of time in order to study the effect of acid treatments on starches. Differential scanning calorimetry and dynamic oscillation in shear were employed to analyse the thermal and rheological properties of acid-modified amaranth starch. Results: Results showed that gelatinisation temperatures and enthalpy change of gelatinisation (ΔH) decreased steeply initially, and had a slight increase with further treatment up to 12 h then decreased, an outcome that reflected distinct resistance to acid with various amylose contents. Rheological parameters of storage and loss moduli during heating, cooling and frequency sweep of modified starches reflected the differential scanning calorimetry results by decreasing in value as the time of acid hydrolysis increased. Conclusion: With amylose content increase, the effects of acid hydrolysis on gelatinisation temperatures became less pronounced. Nevertheless, prolonged acid hydrolysis decreased the storage and loss moduli, with the starch pastes becoming more liquid-like. © 2012 Society of Chemical Industry.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.subject.meshAmaranthus - Chemistryen_US
dc.subject.meshAmylose - Chemistryen_US
dc.subject.meshGels - Chemistryen_US
dc.subject.meshHydrochloric Aciden_US
dc.subject.meshHydrolysisen_US
dc.subject.meshRheologyen_US
dc.subject.meshSeeds - Chemistryen_US
dc.subject.meshTemperatureen_US
dc.subject.meshViscosityen_US
dc.titleInfluence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose contenten_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/jsfa.5549en_US
dc.identifier.pmid22318856-
dc.identifier.scopuseid_2-s2.0-84859907897en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-84859907897&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume92en_US
dc.identifier.issue8en_US
dc.identifier.spage1800en_US
dc.identifier.epage1807en_US
dc.identifier.isiWOS:000302951000031-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridKasapis, S=8892721800en_US
dc.identifier.scopusauthoridBao, J=7201398486en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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