|
|
Original Research Article
Comparison of Effects of
Oligosaccharides on Physicochemical Properties of Corn
Starch
Jie Zeng*, Haiyan Gao,
GuangLei Li, Junliang Sun and Hanjun Ma
School of Food Science,
Henan Institute of Science and Technology, Xinxiang,
453003, China
*For correspondence:
Email:
zengjie623@163.com; Tel: +86
373 3693005
Received: 7 April 2014
Revised accepted: 9 June
2014
Tropical
Journal of Pharmaceutical Research, July 2014;
13(7): 1055-1061
http://dx.doi.org/10.4314/tjpr.v13i7.7
Abstract
Purpose: To
investigate the effect of different oligosaccharides on
the physicochemical properties of corn starch.
Methods: The
blue value and retrogradation of corn starch were
evaluated following the addition of different
oligosaccharides and compared with control. Pasting
properties, melting enthalpy and melting temperature
were determined by rapid viscosity analysis (RVA) and
differential scanning calorimetry (DSC).
Results:
Maltose, lactose and fructo-oligosaccharides
significantly affected iodine binding ability of corn
starch. Retrogradation of corn starch was significantly
inhibited by maltose, xylooligosaccharide and
fructooligosaccharides. RVA analysis showed that the
addition of oligosaccharides increased the peak
viscosity of corn starch (from 3180 cP to 3687 cP) but
decreased that of corn starch (from 896cP to 625 cP).
DSC analysis showed that there was a large reduction in
recrystallisation of corn starch by oligosaccharide. The
samples containing xylooligosaccharide and
fructooligosaccharides showed lower melting enthalpy
(142.7 J/g and 143.5 J/g, respectively) than that of
control (209.4 J/g), and their onset temperature (-10.9
°C and -8.89 °C, respectively) were also lower than that
of control (-5.92 °C). In addition, the melting enthalpy
and melting temperature of the samples containing
oligosaccharides also showed lower values than those of
control during storage.
Conclusion: The finding that oligosaccharides modify the
physicochemical properties of corn starch would be of
practical importance in broadening their application
prospects of the starch in the food and pharmaceutical
industries.
Keywords: Corn starch, Oligosaccharides, Pasting
properties, Iodine binding, Retrogradation, Water
activity, Enthalpy |
