Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 163, Issue -, Pages 485-496Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.06.205
Keywords
Starch; Polyol sugar; Ultrasound-assisted pregelatinization; Aggregation structure
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The present research investigated the aggregation behaviors of different levels (4, 8 and 12%) of incorporation of sucrose, isomalt and maltodextrin to pre or post- ultrasonication (400 W, 10 min at 60 degrees C) by fourier transform infrared spectroscopy (FTIR), microstructure by scanning electron microscopy (SEM), water absorption, pasting by rapid visco analysis (RVA), and thermal by differential scanning calorimetry (DSC). FTIR results showed that the aggregation process between polyol and starch after ultrasonication is more effective than before ultrasonication owning to more hydroxyl groups of polyols are engaged with the hydrogen bonds of starch which is more pronounced peaks at 1500-1750 cm(-1), 1700-2700 cm(-1) and 3000-3700 cm(-1). These findings are in line with the results from SEM analysis. The spots, deformations and cross-linking created by the polyols were more significant after ultrasound assisted pregelatinizion. Impact intensity of polyol on starch granule was reduced in the following order: isomalt > sucrose > maltodextrin. RVA profiles showed that through the incorporation of polyols after sonication, were higher in samples pregelatinized in comparison with those before sonication. (C) 2020 Elsevier B.V. All rights reserved.
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