Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10129161 | International Journal of Biological Macromolecules | 2018 | 45 Pages |
Abstract
Chinese water chestnut [Eleocharis dulcis (Burm.f.) Trin. ex Hensch] is a starch-rich aquatic plant widely consumed throughout the oriental countries. In this study, different chemically modified Chinese water chestnut starches including acetylated starch (AS), succinylated starch (SS) and carboxymethylated starch (CMS) were prepared. The structural and physicochemical properties of native starch and chemically modified Chinese water chestnut starches were compared for the first time. The degrees of substitution for AS, SS and CMS were 0.087, 0.575 and 0.972, respectively. Results of powder X-ray diffractometry, small-angle X-ray scattering and scanning electron microscopy indicated the crystalline regions and morphology of native starch were destroyed by chemical modification. Notably, carboxymethylation completely destroyed the original morphology of native starch and thus CMS exhibited an amorphous state. Besides, AS and SS showed significantly lower gelatinization properties than native starch. The thermal stability decreased in the order of CMSâ¯>â¯ASâ¯>â¯native starchâ¯>â¯SS, whereas viscoelastic properties decreased in the order of SSâ¯>â¯CMSâ¯>â¯native starchâ¯>â¯AS pastes. Notably, CMS exhibited the highest swelling power, solubility, paste clarity and resistant starch content, implying CMS might have wide applications in food industry.
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Biochemistry
Authors
Luyao Xiao, Jiahui Chen, Xingchi Wang, Ruyu Bai, Dawei Chen, Jun Liu,