Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

被引：117
|
作者：
Wongsagonsup, Rungtiwa [1 ]
Pujchakarn, Thamonwan [1 ]
Jitrakbumrung, Suparat [1 ]
Chaiwat, Weerawut [2 ]
Fuongfuchat, Asira [3 ]
Varavinit, Saiyavit [4 ]
Dangtip, Somsak [5 ,6 ,7 ]
Suphantharika, Manop [4 ]
机构：
[1] Mahidol Univ, Food Technol Program, Kanchanaburi 71150, Thailand
[2] Mahidol Univ, Environm Engn & Disasters Management Program, Kanchanaburi 71150, Thailand
[3] Minist Sci & Technol, Natl Sci & Technol Dev Agcy, Natl Met & Mat Technol Ctr MTEC, Klongluang 12120, Pathum Thani, Thailand
[4] Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand
[5] Mahidol Univ, Fac Sci, Dept Phys, Bangkok 10400, Thailand
[6] Mahidol Univ, Fac Sci, NANOTEC CoE, Bangkok 10400, Thailand
[7] Minist Educ, CHE, ThEP Ctr, Bangkok 10400, Thailand
来源：
CARBOHYDRATE POLYMERS | 2014年 / 101卷
关键词：
Cross-linked tapioca starch; Sodium trimetaphosphate; Sodium tripolyphosphate; Physicochemical properties; Rheological properties; RHEOLOGICAL PROPERTIES; PASTING PROPERTIES; MODIFIED WAXY; MAIZE STARCH; CORN STARCH; PRESSURE; LOCATION; AMYLOSE; WHEAT; GELATINIZATION;
D O I：
10.1016/j.carbpol.2013.09.100
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45 degrees C for 3 h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：656 / 665
页数：10
相关论文
共 50 条
  • [21] Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
    Farzaneh Hosseini
    Sara Ansari
    Journal of Food Science and Technology, 2019, 56 : 5374 - 5385
  • [22] Effect of dual modification with hydroxypropylation and cross -linking on physicochemical properties of taro starch
    Hazarika, Bidyut Jyoti
    Sit, Nandan
    CARBOHYDRATE POLYMERS, 2016, 140 : 269 - 278
  • [23] Effect of cross-linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz) starch
    Jyothi, AN
    Moorthy, SN
    Rajasekharan, KN
    STARCH-STARKE, 2006, 58 (06): : 292 - 299
  • [24] Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
    Hosseini, Farzaneh
    Ansari, Sara
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (12): : 5374 - 5385
  • [25] The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase
    An, Yueqi
    Xiong, Shanbai
    Liu, Ru
    You, Juan
    Yin, Tao
    Hu, Yang
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101 (15) : 6228 - 6238
  • [26] Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking
    Chen, Boru
    Dang, Leping
    Zhang, Xiao
    Fang, Wenzhi
    Hou, Mengna
    Liu, Tiankuo
    Wang, Zhanzhong
    FOOD CHEMISTRY, 2017, 219 : 93 - 101
  • [27] Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch
    Luo, Xiu-Er
    Wang, Ruo-Yong
    Wang, Jin-Hua
    Li, Ying
    Luo, Huai-Nan
    Zeng, Xin-An
    Woo, Meng-Wai
    Han, Zhong
    FOOD CHEMISTRY, 2023, 418
  • [28] Effects of Enzymatic Modification and Cross-Linking with Sodium Phytate on the Structure and Physicochemical Properties of Cyperus esculentus Starch
    Wang, Jun
    Zhang, Dejian
    Xiao, Jiechuan
    Wu, Xiaotong
    FOODS, 2022, 11 (17)
  • [29] Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch
    Chandak, Ankita
    Dhull, Sanju Bala
    Bangar, Sneh Punia
    Rusu, Alexandru Vasile
    FOODS, 2022, 11 (19)
  • [30] PHYSICOCHEMICAL PROPERTIES OF BUTANETETRACARBOXYLIC ACID RELATING TO ITS USE FOR CROSS-LINKING COTTON CELLULOSE
    MORRIS, CE
    TRASKMORRELL, BJ
    MORRIS, NM
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 35 - CELL
12345