Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

• Published in: Die Stärke Vol. 63; no. 4; pp. 198 - 208
• Main Authors: Costa de Conto, Leilane, Plata-Oviedo, Manuel Salvador Vicente, Joy Steel, Caroline, Chang, Yoon Kil
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01.04.2011; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley
• Subjects: Araucaria angustifolia; Biological and medical sciences; Cereal and baking product industries; chlorine; Food industries; Fundamental and applied biological sciences. Psychology; Oxidation; pasting properties; Pine nut; response surface methodology; Sodium hypochlorite; Starch; Starch and starchy product industries; temperature; transmittance; water solubility; Starch; Morphology; Sodium hypochlorite; Carbohydrate; Oxidation; Polysaccharide; Pine nut; Physicochemical properties
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201000133

The objective of this work was to study the effect of process temperature and active chlorine concentration on the main properties of Pine nut starch (PN). Samples of PN were oxidized with sodium hypochlorite at concentrations varying from 0.5 to 4.0 g active chlorine/100 g starch, at temperatures varying from 20 to 45°C according to a central composite rotational design, analyzing the results using response surface methodology. The concentration of active chlorine had an effect on the WSI, the quantity of carboxyl and carbonyl groups, the AM content and the percentage of light transmittance (650 nm) of the PN. The effect of temperature was observed on the water solubility index, the quantity of carbonyl groups and the percentage of light transmittance (650 nm) of the PN. Oxidation was more intense in the starch treated with 3.5% active chlorine.