کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1986232 | 1540233 | 2016 | 8 صفحه PDF | دانلود رایگان |
Starch isolated from four kidney bean cultivars (Yellow bean, Red bean, Black bean and White bean) were physically and chemically modified in order to prepare resistant starch (RS3/RS4). Following the Heat-moisture treatment (HMT) and Citric acid modification (CT) of the native starch, the amylose content got decreased whereas bulk and tapped density (g/ml) increased. Both HMT and CT reduced the swelling power and the solubility of native starch. Pasting temperature increased and peak, breakdown, final, and set-back viscosity decreased after both the modifications. Fourier Transform Infrared Spectroscopy (FTIR) analysis displayed peaks at 1020 cm−1 in HMT and 1724 cm−1 in CT starches. Differential Scanning Calorimetry (DSC) analysis revealed that samples were more stable after modification. X-ray diffraction (XRD) analysis revealed reordering of chain segments to more crystalline structure. These results suggested modifications resulted in starch with improved properties and could be a possible method for the RS preparation with better thermal stability.
Journal: International Journal of Biological Macromolecules - Volume 87, June 2016, Pages 514–521