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Effect of cross-linking on characteristics of succinylated and oxidized barley starch

  • Tooba MehfoozEmail author
  • Tahira Mohsin Ali
  • Abid Hasnain
Original Paper
  • 33 Downloads

Abstract

Barley starch was modified by cross-linking, oxidation and succinylation. Oxidized and succinylated starches were further cross-linked to achieve dual modified starches. Native and modified barley starches were investigated for physicochemical and functional properties. Results revealed that succinylated barley starch showed higher swelling power, solubility, water retention, viscosity and lower tendency to form gels. Higher paste clarity was observed for oxidized barley, oxidized-crosslinked and succinylated-crosslinked barley starches upon storage of 168 h. Delayed retrogradation was observed in case of succinylated, oxidized-crosslinked and succinylated-crosslinked barley starches. Cross-linked starches (single and dual modified) were observed to have reduced swelling power, solubility and water retention. Cold paste viscosity was drastically reduced in case of cross-linked starch. Modifications were further confirmed by crystalline to amorphous phase ratio which was 2.018 for native barley starch determining highly ordered structure as compared to other modified forms.

Keywords

Barley Cross-linking Oxidation Starch Succinylation 

Notes

Acknowledgements

We would like to thank Dean Faculty of Science, University of Karachi for funding this study.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Tooba Mehfooz
    • 1
    Email author
  • Tahira Mohsin Ali
    • 1
  • Abid Hasnain
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of KarachiKarachiPakistan

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