Chemical and structural properties of sweet potato starch treated with organic and inorganic acid.
In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acid-thinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.
Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu India.
A Surendra
AS
Babu
Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu India.
R
R
Parimalavalli
Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu India.
K
K
Jagannadham
Department of Food Science and Nutrition, Periyar University, Salem-636011, Tamil Nadu India.
J Sudhakara
JS
Rao
Citric acid; DSC; FT-IR; SEM; Sweet potato starch; XRD