Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
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ORIGINAL PAPER
Morphological, functional and thermal characteristics of hydroxypropylated‑crosslinked barley starches Tooba Mehfooz1 · Tahira Mohsin Ali1 · Maria Ahsan1 · Sana Abdullah1 · Abid Hasnain1 Received: 10 April 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The present study investigated effects of three different levels of crosslinking using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) on hydroxypropylated barley starches. Hydroxypropylated barley starches crosslinked with 1%, 1.5% and 2% mixture of STMP and STPP were coded as H PCL(1), HPCL(1.5) and H PCL(2.0), respectively. However, the level of hydroxypropylation employed was same for all the modifications i.e. 6%. The results showed that increase in level of crosslinking increased swelling power, solubility and water holding capacity of starches. HPCL(2.0) starch demonstrated noticeably lower percent transmittance, higher percent retrogradation and elevated peak viscosity. Harder gels were produced by dual modified barley starches. A decline was observed in thermal transition temperatures after dual modification. FTIR was unable to detect much difference among different samples. However, peak at 1414 cm−1 associated with hydroxypropylation was detected. Hydroxypropylation followed by crosslinking led to roughness and grooves formation on the surface of barley starch granules. Keywords Barley starch · Dual modification · Hydroxypropylated distarch phosphate
Introduction Among different cereal crops barley (Hordeum vulgare) has its own unique importance. It is used as a source of food in many parts of the world. Like other grains, barley has majorly 70% carbohydrate. Apart from starch isolation from cereal grains, proper utilization of remnants is equally important too. The leftovers after processing are termed as by-products of food or food wastes which could contain valuable functional components. The remnants of fruits and vegetables yield phenols, carotenoids, dietary * Tooba Mehfooz [email protected] Tahira Mohsin Ali [email protected] Maria Ahsan [email protected] Sana Abdullah [email protected] Abid Hasnain [email protected] 1
Department of Food Science and Technology, University of Karachi, Karachi 75270, Pakistan
fibers etc. while cereal waste generates fibers, Similarly, roots and tuber waste helps in the recovery of organic acids and phenols [1]. Such wastes are treated these days in order to achieve nutraceutical components that act as functional ingredients in food products [2]. The main purpose of development of functional food is prevention from disease and maintaining a healthy body. Exploitation of undervalued components after principle isolation/extraction is governed by “5 Stage Universal Recovery Processing” that explains the whole process form macroscopic pre-treatment to till product formation or encapsulation in five steps namely: (1) macroscopic pre-treatment (2) macro- and micromolecules
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