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Foods 2018, 7(9), 133; https://doi.org/10.3390/foods7090133

Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

1
Department of Food Science and Technology, Universitas Sebelas Maret, Jalan Ir. Sutami No. 36 A, Kentingan, Surakarta 57126, Indonesia
2
The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
3
Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
*
Author to whom correspondence should be addressed.
Received: 20 July 2018 / Revised: 17 August 2018 / Accepted: 24 August 2018 / Published: 28 August 2018
(This article belongs to the Section Food Processing and Technology)
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Abstract

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry. View Full-Text
Keywords: annealing; corn starch; dual modification; succinylation annealing; corn starch; dual modification; succinylation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Ariyantoro, A.R.; Katsuno, N.; Nishizu, T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods 2018, 7, 133.

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