Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications.
Water yam starch, distinguished by its high amylose content and small granule size, presents significant potential for diverse industrial applications through targeted structural modifications. This study systematically examined the combined effects of partial acid hydrolysis and retrogradation on t...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 218 - 231 |
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| Autores principales: | , , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184805155&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184805155 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2025 vid: 13 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 184805155 184805155 184805155 10.12944/CRNFSJ.13.1.14 184805155 ppf: 218 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications. aug: au: KHANH SON TRINH VINH TIEN NGUYEN THANH TUNG PHAM MINH HAI NGUYEN affil: Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam. sug: subj: Plant Roots Analysis Physiochemical Phenomena Rheology Plant Roots Anatomy and Histology Glucans Analysis Human Chemistry, Physical Descriptive Statistics Data Analysis Software One-Way Analysis of Variance Oscillator Viscosity ab: Water yam starch, distinguished by its high amylose content and small granule size, presents significant potential for diverse industrial applications through targeted structural modifications. This study systematically examined the combined effects of partial acid hydrolysis and retrogradation on the structural and rheological properties of water yam starch to enhance its functional utility. Acid hydrolysis resulted in a reduction of starch chain length, as indicated by increased reducing power, while subsequent retrogradation facilitated molecular re-association, leading to an increase in relative crystallinity. X-ray diffraction analysis confirmed these structural transformations, revealing diminished peak intensities in hydrolyzed starch and enhanced crystallinity in retrograded samples. Rheological assessments demonstrated substantial alterations in pasting behavior due to these modifications. Hydrolysis lowered pasting and peak temperatures while increasing peak and final viscosities, whereas retrogradation further influenced these parameters, similarly reducing pasting and peak temperatures while enhancing viscosity profiles. All modified starches exhibited Herschel-Bulkley (pseudoplastic) fluid, with retrograded samples displaying lower maximum shear stress compared to hydrolyzed counterparts. Oscillatory rheometry revealed predominantly viscous behavior across all samples (loss modulus exceeding storage modulus), though select modifications contributed to increased elasticity. These findings underscore the efficacy of controlled hydrolysis and retrogradation in precisely tuning the physicochemical properties of water yam starch, yielding materials with thixotropic behavior and adjustable viscosity. The results highlight the potential of modified water yam starch for applications in food, pharmaceuticals, and biodegradable packaging, emphasizing its versatility as a sustainable and functional biopolymer. pubtype: Academic Journal doctype: equations & formulas research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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