EFFECT OF CROSS-LINKING ON SOME PROPERTIES OF CORN STARCH | ||
| Zagazig Journal of Agricultural Research | ||
| Article 5, Volume 47, Issue 5, September and October 2020, Pages 1189-1199 PDF (696.95 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2020.247960 | ||
| Authors | ||
| Mahmoud M. Abdrabuo* 1; T.H. Hefnawy1; A.Y. Al-Khatib2; Lamiaa M. El-Maghraby1 | ||
| 1Agric. Biochem. Dept., Fac. Agric., Zagazig Univ., Egypt | ||
| 2Agric. Chem. Dept., Fac. Agric., Mansoura Univ., Egypt | ||
| Abstract | ||
| Corn starch was chemically modified by cross-linking with Sodium tri meta phosphate (STMP)/ Sodium tripolyphosphate (STPP( (99:1 W/W) and the physicochemical properties of the cross-linked corn starch were vstigated as a function of the degree of cross-linking. Cross-linking decreased the solubility, swelling factor, and paste clarity of corn starch. While the viscosity significantly increased from the native starch and there was a slight increase of sediment volume. The swelling factor was highly correlated with the degree of crosslinking, the X-ray iffraction atterns did not show any significant alteration in the crystallinity of corn starch. It was by Scanning Electron Microscopy (SEM) measurement that a black zone was observed on the surface of modified starch granules as compared with native starch granules | ||
| Keywords | ||
| Corn starch; cross-linking; starch properties; IR; swelling; solubility; X-ray | ||
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