Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties
Subject Areas : MicrobiologyH. Ghasemi 1 , H. Abbasi 2 , M. Jahadi 3
1 - M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Keywords: Cross Link, Modified Starch, Physicochemical Properties, Ultrasonic Wave,
Abstract :
Introduction: Starch and its derivatives have several applications in food and other industries. Changes in the structural properties of starch affect their physico-chemical and functional properties. Materials and Methods: In this study, after determination of starch, amylose and amylopectin contents of three Iranian wheat varieties (Alvand, light bak kras and Sirvan), modification of their characterizations were accomplished with cross linking creation with “epichlorohydrin” in (0.1%, 0.3%, 0.5% v/w) level and physical modification by ultrasounic waves in 28 KHz frequencies in two times (15 and 30 minutes) at 20 °C. Qualitative properties of the samples such as paste clarity, water binding capacity, viscosity, solubility, swelling power and freezing thawing stability (Syneresis) of native and modified samples were examined.The results were analyzed in a completely randomized design-factorial test and the means were compared based on the least significant difference. Results: The results indicated the solubility, swelling power, paste clarity and water binding capacity of physically treated starch varieties were increased as compared to the native granules. Whiles, starch modification with epichlorohydrin decreased solubility and consistency of treated starches. The changes of paste clarity and water binding capacity in chemical modified starch in comparison to the native samples are different in varieties. Viscosity of all modified samples in comparison to the native form was decreased and their synersis were increased. Conclusion: Modification treatments are effective in many qualitative properties of starch and effectiveness of different starch varieties on physical and chemical treatments are different due to difference in genetic characteristics of starch.
وزیری، ح. (1388). شناخت آسیابانی. تهران: طرح و نشر هامون، 560 صفحه.
میرمقتدایی، ل.، کدیور، م. و شاهدی، م.) 1387.( بررسی اثر تعدیل های شیمیایی ایجاد اتصال عرضی و استیله کردن بر خصوصیات فیزیکوشیمیایی نشاسته یولاف. هجدهمین کنگره ملی علوم وصنایع غذایی.
Arachichige, H., Wickramasinghe, M., Miura, H., Yamauchi, H. & Noda, T. (2005). Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia. Journal of Food Chemistry, 93, 9-15.
Ackar, D., Babica, J., Subaric, D., Kopjar, M. & Milicevic, B. (2010). Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Journal of Carbohydrate Polymers, 81, 76-82.
Chung, K.M., Moon, T. W., Kim, H. & Chun, J.K. (2002). Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches. Cereal Chemistry, 79, 631-633.
Chong, W.T., Uthumporn, U., Karim, A.A. & Cheng, L.H. (2013). The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch. Food Science and Technology 50, 439-443.
Díaz, A., Dini, C., Vina, S.Z. & García, M.A. (2016). Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa). Carbohydrate Polymers, 152, 231–240.
Eliasson, A. Ch. (2004). Starch in food, Structure, function and applications. H. Cornell, Chapter 7, the functionality of wheat starch. RMIT University, Australia: Published by Woodhead Publishing Limited, 224-253.
Hirsch, J. B. & Kokini, J. L. (2002). Understanding the mechanism of cross-linking agents (POCl3, STMP and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starch. Cereal chemistry, 79,102-107.
Hung, P. V. & Morita, N. (2005). Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules. Carbohydrate. Carbohydrate Polymers, 59(2), 239-246
Hu, G., Burton, Ch. & Yang, Ch. (2010). Efficient measurement of amylose content in cereal grains. Journal of Cereal Science, 5, 35–40.
Jyothi, A.N.N., Moorthy, S. N. & Rajasekharan, K. N. (2006). Effect of cross linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz) starch. Starch/ Stärk. 58, 292-299.
Jambrak, A. R., Herceg, Z., Subaric, D., Babic, J., Brncic, M., Brncic, S. R., Bosiljkov, T., Cvek, D., Tripalo, B. & Gelo, J. (2010). Ultrasound Effect on Physical Properties of Corn Starch.Carbohydrate Polymer, 79, 91-100.
Karimi, M., Poor Azarang, H. & Nasiri, M. (2008). The Effect of Ultrasound on Some Properties of Potato and Wheat Starches. Journal Agriculture Engineering Research, 1, 95-108.
Kang, I. L., Jun Byun, M. W., Yook, H. S., Bae, Ch., Lee, H. S., Kwon, J. H. & Chung, C. K. (1999). Production of modified starches by gamma irradiation. Radiation Physics and Chemistry, 54, 425-430.
Kaur, L., Singh, J. & Singh, N. (2006). Effect of cross linking on some properties of potato (Solanum tuberosum L.) starches. Journal of Science Food Agriculture, 86, 1945-1954.
Luo, Z., Fu, X., He, X., Luo, F., Gao, Q. & Yu, S. (2008). Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content. Starch/Stärke, 60, 646-653.
Leach, H. W. & Schoch, T. J. (1962). Structure of starch granule: Solubilities of granular starches in Dimethyl sulfoxide. Cereal Chemistry, 39, 318-327.
Majzoobi, M., Radi, M., Farahnaky, M. & Jamalian, J. (2009). Physico-chemical Properties of Phosphoryl Chloride Crosslinked Wheat Starch, Iranian Polymer Journal, 18, 491-499.
Majzoobi, M., Radi, A., Farahnaky, M., Jamalian, J., Tongdang, T. & Mesbahi, Gh. (2011). Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier, Journal of Agricultural Science and Technology, 13, 193-202.
Monika, S. & Jerzy, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behavior. Journal of Food Hydrocolloids, 31, 413-419.
Ozturk, S., Koksel, H., Kahraman, K. & Perry K. W. (2009). Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches. Journal of Europe Food Research Technology, 229,115–125.
Raina, C. S., Singh, S., Bawa, A. S. & Saxena, D. C. (2006). Some characteristics of acetylated, cross-linked and dual-modified Indian rice starches. Europe Food Research Technology, 223, 561–570.
Sujka, M. & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behavior. Journal of Food Hydrocolloids, 31, 413-419.
Woo, K. S. & Seib, P. A. (2002). Cross-linking resistant starch: Preparationand properties. Cereal Chemistry, 79, 819–825.
Wu, Y., Du, X., Ge, H. & Lu, Z. (2011). Preparation of microporous starch by glucoamylase and ultrasound. Starch/Starke, 63, 217-225.
Zhou, J., Song, J. & Parker, R. (2006). Structure and properties of starch-based foams prepared by microwave heating from extruded pellets. Journal of Carbohydrate Polymers, 63, 466–475.
_||_وزیری، ح. (1388). شناخت آسیابانی. تهران: طرح و نشر هامون، 560 صفحه.
میرمقتدایی، ل.، کدیور، م. و شاهدی، م.) 1387.( بررسی اثر تعدیل های شیمیایی ایجاد اتصال عرضی و استیله کردن بر خصوصیات فیزیکوشیمیایی نشاسته یولاف. هجدهمین کنگره ملی علوم وصنایع غذایی.
Arachichige, H., Wickramasinghe, M., Miura, H., Yamauchi, H. & Noda, T. (2005). Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia. Journal of Food Chemistry, 93, 9-15.
Ackar, D., Babica, J., Subaric, D., Kopjar, M. & Milicevic, B. (2010). Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Journal of Carbohydrate Polymers, 81, 76-82.
Chung, K.M., Moon, T. W., Kim, H. & Chun, J.K. (2002). Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches. Cereal Chemistry, 79, 631-633.
Chong, W.T., Uthumporn, U., Karim, A.A. & Cheng, L.H. (2013). The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch. Food Science and Technology 50, 439-443.
Díaz, A., Dini, C., Vina, S.Z. & García, M.A. (2016). Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa). Carbohydrate Polymers, 152, 231–240.
Eliasson, A. Ch. (2004). Starch in food, Structure, function and applications. H. Cornell, Chapter 7, the functionality of wheat starch. RMIT University, Australia: Published by Woodhead Publishing Limited, 224-253.
Hirsch, J. B. & Kokini, J. L. (2002). Understanding the mechanism of cross-linking agents (POCl3, STMP and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starch. Cereal chemistry, 79,102-107.
Hung, P. V. & Morita, N. (2005). Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules. Carbohydrate. Carbohydrate Polymers, 59(2), 239-246
Hu, G., Burton, Ch. & Yang, Ch. (2010). Efficient measurement of amylose content in cereal grains. Journal of Cereal Science, 5, 35–40.
Jyothi, A.N.N., Moorthy, S. N. & Rajasekharan, K. N. (2006). Effect of cross linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz) starch. Starch/ Stärk. 58, 292-299.
Jambrak, A. R., Herceg, Z., Subaric, D., Babic, J., Brncic, M., Brncic, S. R., Bosiljkov, T., Cvek, D., Tripalo, B. & Gelo, J. (2010). Ultrasound Effect on Physical Properties of Corn Starch.Carbohydrate Polymer, 79, 91-100.
Karimi, M., Poor Azarang, H. & Nasiri, M. (2008). The Effect of Ultrasound on Some Properties of Potato and Wheat Starches. Journal Agriculture Engineering Research, 1, 95-108.
Kang, I. L., Jun Byun, M. W., Yook, H. S., Bae, Ch., Lee, H. S., Kwon, J. H. & Chung, C. K. (1999). Production of modified starches by gamma irradiation. Radiation Physics and Chemistry, 54, 425-430.
Kaur, L., Singh, J. & Singh, N. (2006). Effect of cross linking on some properties of potato (Solanum tuberosum L.) starches. Journal of Science Food Agriculture, 86, 1945-1954.
Luo, Z., Fu, X., He, X., Luo, F., Gao, Q. & Yu, S. (2008). Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content. Starch/Stärke, 60, 646-653.
Leach, H. W. & Schoch, T. J. (1962). Structure of starch granule: Solubilities of granular starches in Dimethyl sulfoxide. Cereal Chemistry, 39, 318-327.
Majzoobi, M., Radi, M., Farahnaky, M. & Jamalian, J. (2009). Physico-chemical Properties of Phosphoryl Chloride Crosslinked Wheat Starch, Iranian Polymer Journal, 18, 491-499.
Majzoobi, M., Radi, A., Farahnaky, M., Jamalian, J., Tongdang, T. & Mesbahi, Gh. (2011). Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier, Journal of Agricultural Science and Technology, 13, 193-202.
Monika, S. & Jerzy, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behavior. Journal of Food Hydrocolloids, 31, 413-419.
Ozturk, S., Koksel, H., Kahraman, K. & Perry K. W. (2009). Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches. Journal of Europe Food Research Technology, 229,115–125.
Raina, C. S., Singh, S., Bawa, A. S. & Saxena, D. C. (2006). Some characteristics of acetylated, cross-linked and dual-modified Indian rice starches. Europe Food Research Technology, 223, 561–570.
Sujka, M. & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behavior. Journal of Food Hydrocolloids, 31, 413-419.
Woo, K. S. & Seib, P. A. (2002). Cross-linking resistant starch: Preparationand properties. Cereal Chemistry, 79, 819–825.
Wu, Y., Du, X., Ge, H. & Lu, Z. (2011). Preparation of microporous starch by glucoamylase and ultrasound. Starch/Starke, 63, 217-225.
Zhou, J., Song, J. & Parker, R. (2006). Structure and properties of starch-based foams prepared by microwave heating from extruded pellets. Journal of Carbohydrate Polymers, 63, 466–475.
