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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-9827
Vol. 13, No. 7, 2014, pp. 1055-1061
Bioline Code: pr14147
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 13, No. 7, 2014, pp. 1055-1061

 en Comparison of Effects of Oligosaccharides on Physicochemical Properties of Corn Starch
Zeng, Jie; Gao, Haiyan; Li, GuangLei; Sun, Junliang & Ma, Hanjun

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

 
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