The effect of complex crosslinker on the properties of potato crosslinked starch by microwave

Authors

ZHANG Jiayan, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
XIONG Jianwen, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
QIN Zhanjun, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
ZHAO Pin, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China

Abstract

The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy showed that the surface of the potato cross-linked starch granules prepared in three ways became rough with the appearance of grooves, and the fracture and aggregation of the crosslinked starch granules prepared by the microwave-assisted method were also observed.

Publication Date

1-28-2018

First Page

13

Last Page

16

DOI

10.13652/j.issn.1003-5788.2018.01.003

Recommended Citation

Jiayan, ZHANG; Jianwen, XIONG; Zhanjun, QIN; and Pin, ZHAO (2018) "The effect of complex crosslinker on the properties of potato crosslinked starch by microwave," Food and Machinery: Vol. 34: Iss. 1, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.01.003
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/3

References

[1] KAPELKO M, ZIEBA T, MICHALSKI A, et al. Effect of cross-linking degree on selected properties of retrograded starch adipate[J]. Food Chem, 2015, 167: 124-130.
[2] 曹余, 何绍凯, 田映良, 等. 玉米交联羟丙基复合变性淀粉性能研究[J]. 食品与机械, 2015, 31(2): 16-18.
[3] 谭义秋. 木薯淀粉交联羧甲基化改性及工艺优化[J]. 食品与机械, 2013, 29(1): 9-12.
[4] ZHAO Jian-wei, CHEN Zheng-hong, JIN Zheng-yu, et al. Level and position of substituents in cross-linked and hydroxypropy-lated sweet potato starches using nuclear magnetic resonance spectroscopy[J]. Carbohydr Polym, 2015, 131: 424-431.
[5] 张佳艳, 梁舒颖, 熊建文, 等. 响应面优化微波法制备马铃薯交联淀粉工艺[J]. 中国食品添加剂, 2016(10): 135-141.
[6] SUKHIJA S, SINGH S, RIAR C S. Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch[J]. Food Hydrocolloids, 2016, 55: 56-64.
[7] KAHRAMAN K, KOKSEL H, NG P K. Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content[J]. Food Chem, 2015, 174: 173-179.
[8] Association of Official Analytical Chemists. 2002.02 Enzymatic digestion resistant starch in starch and plant materials[S]. Arlington, VA: Association of Official Analytical Chemists(AOAC), 2002: 1-3.
[9] 薛慧. 木薯抗性淀粉的制备与性质研究[D]. 郑州: 河南工业大学, 2013: 13-15.
[10] HUANG Ting-ting, ZHOU Da-nian, JIN Zheng-yu, et al. Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch[J]. Food Chem, 2015, 187: 218-224.
[11] DUNDAR A N, GOCMEN D. Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties[J]. Carbohydr Polym, 2013, 97(2): 764-771.
[12] KOO S H, LEE K Y, LEE H G. Effect of cross-linking on the physicochemical and physiological properties of corn starch[J]. Food Hydrocolloids, 2010, 24(6/7): 619-625.
[13] YANGSHENG W, SEIB A. Acetylated and hydroxypropylated distarch phosphates from waxy barley paste properties and freeze-thaw stability[J]. Cereal Chem, 1990, 67(2): 202-208.
[14] INAGAKI T, SEIB P A. Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch[J]. Cereal Chemistry, 1992, 69(3): 321-325.
[15] HIRSCH J B, KOKINI J L. Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches1[J]. Cereal Chemistry, 2002, 79(1): 102-107.
[16] LIU Qiang, WEBER E, CURRIE V, et al. Physicochemical properties of starches during potato growth[J]. Carbohydrate Polymers, 2003, 51(2): 213-221.
[17] YONEYA T, ISHIBASHI K, HIRONAKA K, et al. Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size[J]. Carbohydrate Polymers, 2003, 53(4): 447-457.