Abstract
Starch isolated from potato was subjected to microwave treatment at different energy levels (200 - 800 W) to modify the functional, structural and physicochemical properties, as well as induce molecular rotation of the hydroxyl group on the starch polysaccharide. Proximate analyses revealed that moisture content reduced, while ash, protein, fat and fibre increased after modification. Fourier-transform infrared spectroscopy spectra indicated a strong shift in absorption band of OH from 3441 to 3454 cm-1. Optical light microscopy revealed that starch granules were oval and spherical in shape with hyla on some of the granules. Least gelation concentration reduced following microwave treatment. Compared with the native starch, the pasting parameters of the microwave treated starches decreased, with the exception of setback viscosity for starch modified at 800 W. Onset temperature (TO), peak temperature (TP) and conclusion temperature (TC) of gelatinization increased in microwave treated starches compared with native potato starch. Also, gelatinization enthalpy increased from 8.21 J/g in native starch to 15.39, 16.36, 17.76 and 38.06 J/g in microwave treated starches at 200, 400, 600, and 800 W, respectively. It was concluded that the energy of microwave irradiation can induce and accelerate molecular rotation of the hydroxyl group on the starch polysaccharide.
Highlights
Starch is the second largest biomass produced in nature and is considered as a major food supply for humanity (Jane, 1995)
Yield and Chemical composition of Ipomoea batatas starch samples The purpose of percentage yield is to estimate the extractable starch in Ipomoea batatas
The increments are probably related with the induction of molecular rotation of amorphous regions of the granules, which are the starch granules caused by the fact that more susceptible to molecular rotation. the 1,6-linkages are located mainly in the Starch Parameter (%) Protein Fat
Summary
Starch is the second largest biomass produced in nature and is considered as a major food supply for humanity (Jane, 1995). It is produced and stored in all photosynthesizing plants through their rhizomes, leaves, seeds and tubers with unique properties for each plant (Shannon et al, 2009, Srichuwong et al, 2007, Perez & Bertoft 2010). 61 this vital biomass are always limited by some undesirable characteristics. The classical way to effectively eliminate or reduce these undesirable characteristics is by modification. Physical modification techniques are generally given preference as they do not involve any chemical treatment that can be harmful for human use
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