Physicochemical properties of heat-moisture treated, sodium stearate complexed starch: The effect of sodium stearate concentration. (1st October 2021)

• Record Type: Journal Article
• Authors: Yassaroh, Yassaroh; Nurhaini, Feni F.; Woortman, Albert J.J.; Loos, Katja
• Is Part Of: Carbohydrate polymers. Volume 269(2021)
• Publication Date: 2021-10-01
• Subjects: Heat-moisture treatment -- Amylose inclusion complexes -- Sodium stearate -- Thermal transition -- Gelatinization behavior -- Granular structure; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118263
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Amylose‑sodium stearate (SS) complexes (2, 5 and 8%) in heat-moisture treated potato starch (HPS) were evaluated for their physicochemical properties. Based on the DSC thermograms, the amylose - SS complexes were successfully formed with high thermal stability, indicated by a melt temperature ( T peak ) of ≥ 112 °C for type I and ≥125 °C for type II complexes. Addition of 2% SS resulted in a single endothermal peak of the complexes, while 5 and 8% led to the formation of type I and II complexes with much higher enthalpy (ΔH) values. The XRD curve confirmed that the complexes were successfully formed. The pasting temperature increased from 66 °C for native to 91 °C for HPS145 complexed starch with 5% SS. Furthermore, the swelling power could be largely decreased, and the granular structure preserved. In addition, the inclusion complexation with SS on (HPS) succesfully improved the cook stabiliy. Highlights: Heat-moisture treated sodium stearate complexed potato starch Replacement for chemically cross-linked starch Food-grade cook-stable potato starch Variable process conditions allow for a wide variety of applications.