Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch
Joint Authors
Trinh, Khanh Son
Dang, Thanh Binh
Source
International Journal of Food Science
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-04-18
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Cassava starch was oxidized using the electrolysis system.
Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v).
The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color.
Under treatment, dents occurred on the surface of starch granule.
Concentration of carbonyl and carboxyl groups was increased compared to native starch.
Based on X-ray diffraction pattern, oxidized starch kept its A-type.
Besides, the ratios of alpha-helix/amorphous regions remained indicating oxidation reaction mainly subjected on amorphous region.
Intrinsic viscosity was used to indirectly calculate the average molecular weight of sample.
Furthermore, results showed that average molecular weight was significantly reduced (from 2.09-fold to 13.22-fold) based on the reacting NaCl concentration.
The increase of NaCl content related to the increase of retrogradation of treated starches.
At various temperatures (30-95°C), swelling factor and clarity reflected negative and positive correlations to NaCl concentration.
American Psychological Association (APA)
Trinh, Khanh Son& Dang, Thanh Binh. 2019. Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165450
Modern Language Association (MLA)
Trinh, Khanh Son& Dang, Thanh Binh. Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch. International Journal of Food Science No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1165450
American Medical Association (AMA)
Trinh, Khanh Son& Dang, Thanh Binh. Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1165450
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1165450