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首页> 外文期刊>Journal of Natural Sciences Research >Effect of Chemical Modifications on Pasting Properties of Cocoyam Starch (Xanthosoma Sagittifollium)
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Effect of Chemical Modifications on Pasting Properties of Cocoyam Starch (Xanthosoma Sagittifollium)

机译：化学改性对可可淀粉的糊化特性的影响

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The present study investigated the effect of chemical modifications on pasting properties of starch isolated from Cocoyam chemically modified to produce oxidized starch. The objective of chemical modification was to tailor and improve the native properties of Cocoyam starch so that it could be used in wide variety of food products. The chemicals used for oxidation is sodium hypochlorite (NaOCl). The pasting characteristics of native and modified (oxidized) cocoyam were analyzed using Rapid Visco Analyser (RVA). The peak viscosity of native cocoyam (304.70C) was reduced after oxidation (290.50C). The trough of native cocoyam (164.9Bu) was increased after oxidation (176.0Bu). The pasting value of native Cocoyam (4.52mins) reduced after Oxidation (4.50mins). The setback value for the native cocoyam (88.42) was reduced after oxidation (87.92).The pasting temperature of native cocoyam (79.650C) was significantly reduced after oxidation(78.350C). The FT-IR showed that the native cocoyam showed hydroxyl peak around 3492.24cm-1. On oxidation, the FT-IR spectrum showed a new peak around 1641.48cm-1 for carbonyl group. Keywords: cocoyam modified , native starches, pasting properties, RVA, Ft-Ir, carbonyl group.
机译：本研究调查了化学修饰对从经化学修饰以产生氧化淀粉的可可粉分离的淀粉的糊化特性的影响。化学改性的目的是定制和改善可可淀粉的天然特性，以便使其可用于多种食品。用于氧化的化学物质是次氯酸钠（NaOCl）。使用Rapid Visco Analyzer（RVA）分析了天然和改性（氧化）椰油酰胺的糊化特性。氧化后（290.50℃），天然椰子油的峰值粘度（304.70℃）降低。氧化后（176.0Bu），天然椰子油的谷底（164.9Bu）增加。氧化后（4.50分钟），天然可可粉的粘贴值（4.52分钟）降低。氧化后（87.92）降低了天然可可粉的退缩值（88.42）。氧化后（78.350C）显着降低了天然可可粉的糊化温度（79.650C）。傅立叶变换红外光谱（FT-IR）显示，天然可可酰胺在349.24cm-1附近显示羟基峰。氧化时，FT-IR光谱显示羰基在1641.48cm-1附近出现一个新峰。关键词：辅酶改性的天然淀粉糊化特性RVA Ft-Ir羰基

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