Journal
FOOD CHEMISTRY
Volume 219, Issue -, Pages 93-101Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.128
Keywords
Kudzu starch; Cross-linking; Fractionation; Characteristics
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Kudzu starch was cross-linked with sodium trimetaphosphate (STMP) at different temperatures, time and of STMP concentrations in this work. The cross-linked starches (CLSs) were fractionated further into cross-linked amylose and amylopectin in order to compare the effect of cross-linking on the microstructure. According to scanning electron microscope (SEM), CLSs displayed the resemble appearance of spherical and polygonal shapes like NS. X-ray diffraction (XRD) revealed that amylose of native starch (A), NS and CLS displayed a combination of A-type and B-type structure, while that was not found in amylase of cross-linked starch (CIA). The deconvoluted fourier transform infrared (FT-IR) indicated that crystal structure of kudzu starch was losing with the proceeding of cross-linking reaction. The CLSs exhibited a higher retrogradation and freeze-thaw stability than NS. This was accompanied by a significant decrease in sedimentation, transparency, swelling power and solubility. (C) 2016 Elsevier Ltd. All rights reserved.
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