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Synthesis,characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance
Authors:Jia Liu  Jian Ming  Weijin Li  Guohua Zhao
Affiliation:1. College of Food Science, Southwest University, Tiansheng Road 1, Chongqing 400715, PR China;2. Key Laboratory of Food Processing and Technology of Chongqing, Chongqing 400715, PR China;3. Chongqing Sweet Potato Engineering and Technology Centre, Chongqing 400715, PR China;4. College of Food Science, Sichuan Agriculture University, Yaan 625000, PR China
Abstract:Carboxymethyl potato starch was synthesised with the aid of microwave. Optimal degree of substitution (DS) of 0.32 was obtained at 45 °C in 25 min using aqueous ethanol media with water/solvent of 0.15 at 200 W. The molar ratio of sodium hydroxide and monochloroacetic acid to anhydroglucose unit for optimal DS were 2.5 and 1.0, respectively. FT-IR spectrometry revealed the carboxymethyl starch to show new bands at ν = 1614 cm−1 and ν = 1429 cm−1. Wide angle X-ray diffractometry and DSC revealed a remarkable reduction in starch crystallinity after carboxymethylation, which was consistent with destroyed surface observed in SEM. The digestibility of carboxymethyl starch (CMS) was lower than that of native starch. With similar DS, there was no difference in digestibility of carboxymethyl starch prepared with and without microwave. As DS increased from 0.05 to 0.32, the amount of resistant starch in microwave-assisted carboxymethyl starch was elevated from 14.6% to 20.0%, which was much higher than that of native starch (10.8%).
Keywords:AUC  area under the hydrolysis curve  CT  conventional modification method  CMS  carboxymethyl starch  DS  degree of substitution  DSC  differential scanning calorimetry  FG  free glucose  FT-IR  Fourier transform infrared  GI  estimated glycemic index  H-CMS  carboxymethyl starch in hydrogen form  HI  hydrolysis index  MAT  microwave-assisted  MCA  monochloroacetic acid  NPS  native potato starch  RDS  rapidly digestible starch  RS  resistant starch  SDS  slowly digestible starch  SEM  scanning electron micrographs  TS  total starch  XRD  X-ray diffractometry
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