Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study

Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study

Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm ( Corypha umbraculifera. ) starch as a nonconventional source of ste...

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Bibliographic Details
Published in:Journal of food measurement & characterization Vol. 17; no. 2; pp. 1921 - 1931
Main Authors: Navaf, Muhammed, Sunooj, Kappat Valiyapeediyekkal, Gyati, Reela, Aaliya, Basheer, Sudheesh, Cherakkathodi, Akhila, Plachikkattu Parambil, Akhila, V., Sabu, Sarasan, Sasidharan, Abhilash, Mir, Shabir Ahmad, George, Johnsy
Format: Journal Article
Language:English
Published: New York Springer US 01-04-2023
Springer Nature B.V
Subjects:
Acetic anhydride
Acetylation
Carbonyl compounds
Carbonyls
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Engineering
Food
Food industry
Food Science
Loss modulus
Original Paper
Oxidation
Photomicrographs
Rheological properties
Sodium hypochlorite
Starch
Stems
Storage modulus
Structure-function relationships
Acid hydrolysis
Oxidation
Acetylation
Peak viscosity
Relative crystallinity
In-vitro digestibility
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Summary:Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm ( Corypha umbraculifera. ) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm − 1 in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01761-z