کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8328890 1540209 2018 26 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation
ترجمه فارسی عنوان
تأثیر محتوای آمیلوز و سطح اکسیداسیون نشاسته سیب زمینی بر روی استیلیت، ساختار گرانول و تشکیل رادیکال ها
کلمات کلیدی
نشاسته اکسید شده نشاسته استیله شده، ساختار نشاسته، رادیکال های آزاد،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی
This study was aimed at determining the effect of the amylose content of starch and oxidation level of potato starch on the structure of starch granules, and susceptibility to chemical modification (acetylation) and subsequent generation of radicals. Potato starch and waxy potato starch were oxidised with sodium hypochlorite applied in doses corresponding to 10, 20, and 30 g Cl/kg starch, and then acetylated with acetic acid anhydride. The carboxyl, carbonyl, acetyl groups were determined in modified starches. Structural properties of starch granules were evaluated based on gelatinisation, crystallinity, specific surface, intrinsic viscosity, and microphotographs by SEM microscope. The electron paramagnetic resonance (EPR) measurements were carried out to establish starch susceptibility to radical creation upon chemical modification and UV radiation. The amount of formed radicals was treated as a measure of the starch structure stability. The higher amount of amylose and the highest level of oxidation led to strong starch structure destruction and consequently facilitated radical generation. Study results showed also that amylose content as well as the degree of starch oxidation modified consecutive acetylation process. The different effectiveness of the acetylation processes influenced the morphology and structure of starch granules.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 106, January 2018, Pages 57-67
نویسندگان
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