title: Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking.
abstract: Kudzu starch was cross-linked with sodium trimetaphosphate (STMP) at different temperatures, time and of STMP concentrations in this work. The cross-linked starches (CLSs) were fractionated further into cross-linked amylose and amylopectin in order to compare the effect of cross-linking on the microstructure. According to scanning electron microscope (SEM), CLSs displayed the resemble appearance of spherical and polygonal shapes like NS. X-ray diffraction (XRD) revealed that amylose of native starch (A), NS and CLS displayed a combination of A-type and B-type structure, while that was not found in amylose of cross-linked starch (CLA). The deconvoluted fourier transform infrared (FT-IR) indicated that crystal structure of kudzu starch was losing with the proceeding of cross-linking reaction. The CLSs exhibited a higher retrogradation and freeze-thaw stability than NS. This was accompanied by a significant decrease in sedimentation, transparency, swelling power and solubility.
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Boru
authors.initials: B
authors.lastname: Chen
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Leping
authors.initials: L
authors.lastname: Dang
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Zhang
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Wenzhi
authors.initials: W
authors.lastname: Fang
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Mengna
authors.initials: M
authors.lastname: Hou
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
authors.forename: Tiankuo
authors.initials: T
authors.lastname: Liu
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China. Electronic address: wzz7698@tju.edu.cn.
authors.forename: Zhanzhong
authors.initials: Z
authors.lastname: Wang
mesh_terms: D000687:Amylopectin / Q000032:analysis; D000688:Amylose / Q000032:analysis; D018517:Plant Roots / Q000737:chemistry*; D029908:Pueraria / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: Characteristics; Cross-linking; Fractionation; Kudzu starch