Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch

Potravinarstvo

Amirpouya Ghandehari Yazdi¹  Javad Keramat²  Mohammad Hojatoleslamy³  Zahra Malekpour³  Hooman Molavi³  Mohammad Ali Shariati⁴ 

[1] Department Agriculture Faculty, Tarbiat modares, Tehran;Department of Food Science and Technology, Isfahan University of Technology, Esfahan;Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord;Orel State Agrarian University;

关键词: Barely;    starch;    modification;    cross-linking;    physiochemical properties;   

DOI  :  10.5219/627

来源: DOAJ

【 摘 要 】

Chemical methods are one of the comon method in starch modification. This study aimed at investigating of cross-link affection of phosphoryl chloride with two different levels 0.5 and 1g.kg^-1 in order to enhance funciotnal proeprties and physiochemical changes on extracted starch from barely variety Bahman which cultivates in Chahr-Mahal Bakhtiari Province of Iran. Obtained results indicated that cross-linking leads to reduce sweeling power of strach granuls compred to natural starch and the amount of reduciton increase via the substitituin level. Powerfull cross-linkingnetween starch chains casue more resistance of granules to seweeling which is increased by means of cross-linking dgree. Additioally,  investigationresults from synersis revealed that releasing water percentage in cross-linked starches increase in comparison to natural starches and this amount depends onthe amount of cross-link surface with a significantly difference in (α <0.05). Gelatinization temperature in both levels negligibly increased by modification where in low level of cross-linking was more. Furthermoe evaluating gelation temperatures of both natural and cross-linked modified starches showed that addition of phosphate groups in starch and creating extra coovalent bonds make granues more compressed reulting in slight increase of To, Tp, Tcin barely starch. Icreasing of temperature observed more in less concentration of cross-links. Evaluation of viscosity changes also revealed that this modification depending on increasing the amount of Phosphoryl Chloride led to increasing peak temperature, diminish peak and setback viscosity. Result also exhibited that in morphological level, cross-link causes to incidence changes in particles' diameter size. The comparison of diameter average and frequency between natural starch and cross-links starch exhibited that in cross-linkd treatment with 0.5% phosphoryl chloride, increase in frequency of granules with diameter of 6 - 10µm and >20 µm obersced. While frequency of granules with diamater size of 2 - 6 µm and 10 - 20 µm has been reduced to 0 which create bigger granules.

 

【 授权许可】

Unknown