Comparison of physicochemical and gel characteristics of hydroxypropylated oat and wheat starches

Mahsa Majzoobi; Bahareh Saberi; Asgar Farahnaky; Gholamreza Mesbahi

doi:10.1515/ijfe-2014-0115

Comparison of physicochemical and gel characteristics of hydroxypropylated oat and wheat starches

Mahsa Majzoobi, Bahareh Saberi, Asgar Farahnaky, Gholamreza Mesbahi

Shiraz University

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Abstract

The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.

Original language	English
Pages (from-to)	657-667
Number of pages	11
Journal	International Journal of Food Engineering
Volume	10
Issue number	4
DOIs	https://doi.org/10.1515/ijfe-2014-0115
Publication status	Published - Dec 2014

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title = "Comparison of physicochemical and gel characteristics of hydroxypropylated oat and wheat starches",

abstract = "The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.",

keywords = "Functional properties, Hydroxypropylation, Oat starch, Wheat starch",

author = "Mahsa Majzoobi and Bahareh Saberi and Asgar Farahnaky and Gholamreza Mesbahi",

note = "Includes bibliographical references.",

year = "2014",

month = dec,

doi = "10.1515/ijfe-2014-0115",

language = "English",

volume = "10",

pages = "657--667",

journal = "International Journal of Food Engineering",

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publisher = "Berkeley Electronic Press",

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TY - JOUR

T1 - Comparison of physicochemical and gel characteristics of hydroxypropylated oat and wheat starches

AU - Majzoobi, Mahsa

AU - Saberi, Bahareh

AU - Farahnaky, Asgar

AU - Mesbahi, Gholamreza

N1 - Includes bibliographical references.

PY - 2014/12

Y1 - 2014/12

N2 - The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.

AB - The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.

KW - Functional properties

KW - Hydroxypropylation

KW - Oat starch

KW - Wheat starch

U2 - 10.1515/ijfe-2014-0115

DO - 10.1515/ijfe-2014-0115

M3 - Article

SN - 1556-3758

VL - 10

SP - 657

EP - 667

JO - International Journal of Food Engineering

JF - International Journal of Food Engineering

IS - 4

ER -

Comparison of physicochemical and gel characteristics of hydroxypropylated oat and wheat starches

Abstract

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