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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Oxidized and acid thinned starch derivatives of hybrid maize: Functional characteristics, wide-angle X-ray diffractometry and thermal properties
International Journal of Biological Macromolecules, Volume 35, No. 1-2, Year 2005
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Description
Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning. Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after oxidation and acid thinning. Percentage amylose content reduced from 20.42% in native starch to 18.76 and 17.65% in oxidised and acid thinned starch derivatives, respectively. Wide-angle X-ray diffraction patterns indicated strong peaks at 15.9°, 17.2°, 18.8°, and 25.0°2θ. No significant difference was observed between the X-ray pattern of the native and modified starches. Both swelling power and solubility increased with increase in temperature. Oxidation and acid thinning reduced swelling power and increased solubility starch. At all pHs, both oxidation and acid thinning reduced the swelling capacity of the native starch. Oxidation increased water and oil absorption capacity of the native starch, while both hydrophilic and hydrophobic properties reduced following acid thinning. Least gelation concentration reduced in acid thinned starch but increased in oxidised derivative. Pasting temperature (Tp), peak viscosity (Pv), hot paste viscosity (Hv), and viscosity after 30 min holding at 95°C (Hv30) reduced following both modifications. However, values for cold paste viscosity (Cv) and setback (SB) reduced in oxidised derivative and increased in acid thinned starch. Light transmittance of the starch pastes reduced with increase in storage days, however, reduction was more pronounced in native and acid thinned starches. Onset temperature (T o), peak temperature (Tp) and conclusion temperature (Tc) of gelatinisation reduced in modified starches compared with native hybrid maize starch. Also, gelatinisation enthalpy reduced after oxidation and acid thinning. Enthalpy of regelatinisation increased as days of storage of starch paste increased. © 2004 Elsevier B.V. All rights reserved.
Authors & Co-Authors
Lawal, Olayide Samuel
Nigeria, Ago-iwoye
Olabisi Onabanjo University
Adebowale, Kayode Oyebode
Nigeria, Ibadan
University of Ibadan
Ogunsanwo, Babatunde M.
Nigeria, Ago-iwoye
Olabisi Onabanjo University
Barba, Luisa L.
Italy, Basovizza
Elettra-sincrotrone Trieste S.c.p.a.
Ilo, N. S.
Nigeria, Ibadan
International Institute of Tropical Agriculture
Statistics
Citations: 159
Authors: 5
Affiliations: 4
Identifiers
Doi:
10.1016/j.ijbiomac.2004.12.004
Research Areas
Environmental