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Physicochemical properties of cross-linked-annealed wheat starch

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Abstract

Starch in its native form, may not be able to provide functional properties such as high or low temperatures and shear forces bearings expected in modern industries. Therefore, it is usually modified to make it compatible for different applications. The main aim of this research was to study the effects of dual modification using cross-linking and annealing on physicochemical properties of wheat starch. Therefore, starch was first cross-linked using different levels of POCl3 (0, 0.1, 0.2, 0.4 %, w/w, starch basis) and then annealed at 40 °C for 72 h. Scanning electron micrographs showed the presence of some spots on the granules of the dual-modified samples. The results of differential scanning calorimetry showed that the onset, peak and conclusion temperatures and enthalpy increased upon dual modification. The X-ray diffraction pattern of the modified samples remained unchanged while water solubility and swelling decreased. The results of rapid visco analyzing showed lower peak, setback, breakdown and final viscosities for the dual-modified samples. These samples produced stronger gels as determined using a texture analyzer. In total, annealing of the cross-linked starch could enhance some of its functional properties for further applications.

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Mahsa Majzoobi, Bahareh Sabery & Asgar Farahnaky

  2. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkhla University, Pattani Campus, Pattani, Thailand

    Taewee Tongdang Karrila

Authors
  1. Mahsa Majzoobi
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  2. Bahareh Sabery
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  3. Asgar Farahnaky
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  4. Taewee Tongdang Karrila
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Correspondence to Mahsa Majzoobi.

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Majzoobi, M., Sabery, B., Farahnaky, A. et al. Physicochemical properties of cross-linked-annealed wheat starch. Iran Polym J 21, 513–522 (2012). https://doi.org/10.1007/s13726-012-0056-8

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  • DOI: https://doi.org/10.1007/s13726-012-0056-8

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