| Literature DB >> 26434300 |
Elessandra da Rosa Zavareze1, Vânia Zanella Pinto2, Bruna Klein2, Shanise Lisie Mello El Halal3, Moacir Cardoso Elias2, Carlos Prentice-Hernández3, Alvaro Renato Guerra Dias2.
Abstract
This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.Entities:
Keywords: Film; Heat–moisture treatment; Oxidation; Potato starch
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Year: 2011 PMID： 26434300 DOI： 10.1016/j.foodchem.2011.10.090
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514