Effect of hydroxypropylation on physical and rheological properties of sweet potato starch
Effect of hydroxypropylation on physical and rheological properties of sweet potato starch
复制标题
DOI：
10.1016/j.lwt.2010.09.012
复制
发表时间：
2011-04-01
影响因子：
6
通讯作者：
Yoo, B.
中科院分区：
文献类型：
--
作者：
Lee, H. L.;Yoo, B.
以甘薯淀粉（SPS）为原料，进行羟丙基化改性，研究了摩尔取代度（MS，0.042-0.153）对羟丙基化甘薯淀粉（HPSPS）流变学性质、热性质、冻融稳定性、糊透明度和凝胶强度的影响。HPSPS的溶胀度和溶解度值均高于天然甘薯淀粉（SPS），且随MS的增加而增加。HPSPS的T-O、T-P、T-C和糊化焓（Δ H）均低于天然SPS，在稳态剪切和动态剪切条件下测定了HPSPS浆体的流变性能。它们的稠度指数（K）、表观粘度（η（a，100））。Casson屈服应力（σ（α））、复数粘度（η *）和动态模量（G'和G“）值随着MS的增加而降低，而它们的流动行为指数（n）和tan δ（G”/G“的比率）值增加。所有样品的表观粘度对温度的依赖性遵循Arcidius模型。HPSPS糊剂的糊剂澄清度随着羟丙基基团的MS增加而更明显。与天然SPS相比，HPSPS凝胶显示出较低的凝胶强度和较好的冻融稳定性，脱水收缩（g/100 g）显著降低。(C)2010爱思唯尔有限公司版权所有。
Sweet potato starches (SPS) were hydroxypropylated to evaluate the effect of molar substitution (MS, 0.042-0.153) on the rheological properties, thermal properties, freeze-thaw stability, paste clarity, and gel strength of hydroxypropylated sweet potato starches (HPSPS). The swelling power and solubility values of HPSPS were higher than those of native sweet potato starch (SPS) and increased with an increase in MS. The transition temperatures (T-O, T-P, and T-C), and enthalpy (Delta H) of gelatinization of HPSPS were lower than those of native SPS, and significantly decreased with an increase in MS.Rheological properties of HPSPS pastes were measured under the conditions of steady and dynamic shear. Their consistency index (K), apparent viscosity (eta(a,100)). Casson yield stress (sigma(oc)), complex viscosity (eta*), and dynamic moduli (G' and G '') values decreased with an increase in MS, while their flow behavior index (n) and tan delta (ratio of G ''/G '') values increased. The dependence of apparent viscosity on temperature followed the Arrhenius model for all samples. The paste clarity of HPSPS paste was more pronounced with increasing MS of hydroxypropyl groups. The HPSPS gels showed lower gel strength and also better freeze-thaw stability with a significant decrease in syneresis (g/100 g) compared to native SPS. (C) 2010 Elsevier Ltd. All rights reserved.