Effect of dual modification on crystalline formation of resistant starch from cassava
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ORIGINAL PAPER
Effect of dual modification on crystalline formation of resistant starch from cassava P. S. Adhiyamaan1 · R. Parimalavalli1 Received: 14 February 2020 / Accepted: 24 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content. Keywords Starch · Dual modification · Crystalline formation · Resistant starch
Introduction Cassava (Manihot esculenta Crantz) is a major industrial crop in South India, produced mainly in Kerala and Tamilnadu, it sometimes named tapioca, manioc, or yuca, it is a perennial woody shrub with tuberous roots in the family Euphorbiaceae [1]. Starch is the major component of cassava root and can amount up to 80% of dried weight of the root. It is constituted with two biopolymers such as amylose and amylopectin. Amylose is primarily a linear chain of d-glucose units with an α-(1,4) linkage, whereas amylopectin largely consists of branches of d-glucose and form an α-(1,4) linkage at the branches of α-(1,6) linkage at the branch points. These two biopolymers form a semi crystalline structure in the starch granule, which consists of crystalline and amorphous lamellas [2]. The NS structure and functionality are highly varied between and within plant * R. Parimalavalli [email protected] 1
Periyar University, Periyar Palkalai Nagar, Salem, Tamilnadu, India
species, and even from the same plant cultivar grown under different conditions [3]. Starch modification is generally carried out for two reasons. First, NS has limited applications. Second, functional properties can be added to starch through the modification to produce resistant starch for use in functional foods. The limitations can be improved g
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