A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sandhu, Kawaljit Singh | - |
dc.contributor.author | Kaur, Maninder | - |
dc.contributor.author | Singh, Narpinder | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-09-09T16:37:29Z | - |
dc.date.available | 2021-09-09T16:37:29Z | - |
dc.date.created | 2021-06-15 | - |
dc.date.issued | 2008 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/125575 | - |
dc.description.abstract | The effect of sodium hypochlorite on the physicochemical and functional properties of normal and waxy corn starches was investigated in this study. It was found that both carboxyl and carbonyl contents of oxidized starches from normal corn were higher than those of waxy corn. The introduction of carboxyl and carbonyl groups resulted in lower amylose content and swelling power. Both amylose and amylopectin were oxidized and degraded during oxidation but amylose was more susceptible to oxidation. Studies conducted on paste clarity revealed that the percentage transmittance increased after oxidation. The morphology of the starches was not altered after oxidation. Thermal properties measured by differential scanning calorimeter, showed that oxidation reduced transition temperatures (onset temperature, T-o; peak temperature, T-p; and conclusion temperature, T-c), gelatinization and retrogradation enthalpies of both normal and waxy corn starches. The retrogradation tendency was reduced after oxidation both in normal and waxy corn starches. Oxidation produced waxy starch with significantly higher peak (P-v), trough (T-v), breakdown (B-v), final (F-v), and setback viscosity (S-v) as demonstrated by using a rapid visco analyzer. Oxidation reduced the pasting temperature of both normal and waxy corn starches. Also, the principal component analysis (PCA) study was conducted to find the overall variations among the oxidized starches studied. Together, the first two components represent 88.7g/100g of the total variability. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.subject | FUNCTIONAL-PROPERTIES | - |
dc.subject | RETROGRADATION BEHAVIOR | - |
dc.subject | AMYLOSE CONTENT | - |
dc.subject | POTATO STARCH | - |
dc.subject | GELATINIZATION | - |
dc.subject | OXIDATION | - |
dc.subject | WHEAT | - |
dc.subject | MAIZE | - |
dc.title | A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1016/j.lwt.2007.07.012 | - |
dc.identifier.scopusid | 2-s2.0-40649110898 | - |
dc.identifier.wosid | 000254746600008 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.41, no.6, pp.1000 - 1010 | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 41 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1000 | - |
dc.citation.endPage | 1010 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | RETROGRADATION BEHAVIOR | - |
dc.subject.keywordPlus | AMYLOSE CONTENT | - |
dc.subject.keywordPlus | POTATO STARCH | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | OXIDATION | - |
dc.subject.keywordPlus | WHEAT | - |
dc.subject.keywordPlus | MAIZE | - |
dc.subject.keywordAuthor | corn starch | - |
dc.subject.keywordAuthor | oxidized | - |
dc.subject.keywordAuthor | physicochernical | - |
dc.subject.keywordAuthor | thermal | - |
dc.subject.keywordAuthor | pasting | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.