Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid

Mahsa Majzoobi, Paniz Beparva, Asgar Farahnaky, Fojan Badii

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

There is some evidence on the effects of organic acids on the functional properties ofnative starches. However, there is little information on such effects on modified starches.The main objective of this study was to determine the effects of L-ascorbic acid (150 mgkg-1, as the permitted level in bakery products) on functional properties of cross-linkedwheat starch. Once the starch was treated with L-ascorbic acid, some spots and cracksappeared on the surface of the starch granules, as observed under a scanning electronmicroscope. Besides, the water solubility increased while water absorption decreased, butintrinsic viscosity of the samples, as determined by a U-tube viscometer, remainedunchanged. Also, gelatinization temperature and enthalpy of gelatinization, measured by differential scanning calorimetery, as well as the hardness and elasticity of the starch gels decreased, while adhesiveness and cohesiveness of the gels remained unaffected. In general, it was concluded that the ascorbic acid had some degradation effect on crosslinked wheat starch molecules that could further affect its functional properties
Original languageEnglish
Pages (from-to)355-364
Number of pages10
JournalJournal of Agricultural Science and Technology
Volume16
Publication statusPublished - 2014

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wheat starch
Starch
Ascorbic Acid
Triticum
functional properties
physicochemical properties
ascorbic acid
starch
viscometers
modified starch
baked goods
starch gels
water solubility
enthalpy
gelatinization
elasticity (mechanics)
cohesion
starch granules
organic acids and salts
adhesion

Cite this

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title = "Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid",
abstract = "There is some evidence on the effects of organic acids on the functional properties ofnative starches. However, there is little information on such effects on modified starches.The main objective of this study was to determine the effects of L-ascorbic acid (150 mgkg-1, as the permitted level in bakery products) on functional properties of cross-linkedwheat starch. Once the starch was treated with L-ascorbic acid, some spots and cracksappeared on the surface of the starch granules, as observed under a scanning electronmicroscope. Besides, the water solubility increased while water absorption decreased, butintrinsic viscosity of the samples, as determined by a U-tube viscometer, remainedunchanged. Also, gelatinization temperature and enthalpy of gelatinization, measured by differential scanning calorimetery, as well as the hardness and elasticity of the starch gels decreased, while adhesiveness and cohesiveness of the gels remained unaffected. In general, it was concluded that the ascorbic acid had some degradation effect on crosslinked wheat starch molecules that could further affect its functional properties",
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Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid. / Majzoobi, Mahsa; Beparva, Paniz; Farahnaky, Asgar; Badii, Fojan.

In: Journal of Agricultural Science and Technology, Vol. 16, 2014, p. 355-364.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid

AU - Majzoobi, Mahsa

AU - Beparva, Paniz

AU - Farahnaky, Asgar

AU - Badii, Fojan

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Journal of Agricultural Science and Technology. ISSNs: 1680-7073;

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AB - There is some evidence on the effects of organic acids on the functional properties ofnative starches. However, there is little information on such effects on modified starches.The main objective of this study was to determine the effects of L-ascorbic acid (150 mgkg-1, as the permitted level in bakery products) on functional properties of cross-linkedwheat starch. Once the starch was treated with L-ascorbic acid, some spots and cracksappeared on the surface of the starch granules, as observed under a scanning electronmicroscope. Besides, the water solubility increased while water absorption decreased, butintrinsic viscosity of the samples, as determined by a U-tube viscometer, remainedunchanged. Also, gelatinization temperature and enthalpy of gelatinization, measured by differential scanning calorimetery, as well as the hardness and elasticity of the starch gels decreased, while adhesiveness and cohesiveness of the gels remained unaffected. In general, it was concluded that the ascorbic acid had some degradation effect on crosslinked wheat starch molecules that could further affect its functional properties

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