Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

• Published in: Foods Vol. 7; no. 9; p. 133
• Main Authors: Ariyantoro, Achmad Ridwan, Katsuno, Nakako, Nishizu, Takahisa
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.08.2018; MDPI
• Subjects: Annealing; Barley; Clarity; Corn; corn starch; Cyclones; Diffraction patterns; dual modification; Enthalpy; Food; Food industry; Food processing industry; Food science; Heat; Methods; Moisture content; Morphology; Physical characteristics; Physicochemical properties; Properties (attributes); Shear stress; Spectrum analysis; Stability; Starch; Starches; succinylation; Swelling; Viscosity; X-ray diffraction; United Kingdom > UK; United States > US; Japan; succinylation; annealing; dual modification; corn starch
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7090133

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation⁻annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆ ), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.