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Title: Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties
Other Titles: Modificación dual del almidón de chayotextle: efecto sobre las propiedades fisicoquímicas, funcionales y estructurales
Authors: Martínez Trejo, Gerardo Isaac
Anaya Esparza, Luis Miguel
Vargas Torres, Apolonio
Hernández Uribe, Juan Pablo
Viñas Bravo, Omar
Keywords: crosslinking
food additives
Sechium edule
Issue Date: May-2023
Publisher: Wiley-VCH GmbH
Citation: Martínez-Trejo Gerardo Isaac, Anaya-Esparza Luis Miguel, Vargas-Torres Apolonio,Hernández-Uribe Juan Pablo, and Viñas-Bravo Omar. (2023). Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties. Starch Journal. DOI: 10.1002/star.202300023
Series/Report no.: Starch. Biosynthesis, Nutrition, Biomedical;2023
Abstract: Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (Sechium edule) starch by hydroxypropylation-crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar-Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration-response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar-Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation-crosslinking. Dual-modified CHS can be potentially used as an additive in the food industry.
Description: Artículo
ISSN: 1521-379X
DOI: 10.1002/star.202300023
Appears in Collections:3309 Artículos

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