Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barley starch

  • Zahra Malekpour Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord
  • Mohammad Hojatoleslamy Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord
  • Hooman Molavi Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord
  • Javad Keramat Department of Food Science and Technology, Isfahan University of Technology, Esfahan
  • Amirpouya Ghandehari Yazdi Department Agriculture Faculty, Tarbiat modares, Tehran
  • Mohammad Ali Shariati Orel State Agrarian University
DOI: https://doi.org/10.5219/627
Keywords: Barley, starch, modification, cross-linking, physiochemical properties

Abstract

Chemical methods are one of the comon method in starch modification. This study aimed at investigating of cross-link affection of phosphoryl chloride with two different levels 0.5 and 1g.kg-1 in order to enhance funciotnal proeprties and physiochemical changes on extracted starch from barley variety Bahman which cultivates in Chahr-Mahal Bakhtiari Province of Iran. Obtained results indicated that cross-linking leads to reduce sweeling power of strach granuls compred to natural starch and the amount of reduciton increase via the substitituin level. Powerfull cross-linkingnetween starch chains casue more resistance of granules to seweeling which is increased by means of cross-linking dgree. Additioally,  investigationresults from synersis revealed that releasing water percentage in cross-linked starches increase in comparison to natural starches and this amount depends onthe amount of cross-link surface with a significantly difference in (α <0.05). Gelatinization temperature in both levels negligibly increased by modification where in low level of cross-linking was more. Furthermoe evaluating gelation temperatures of both natural and cross-linked modified starches showed that addition of phosphate groups in starch and creating extra coovalent bonds make granues more compressed reulting in slight increase of To, Tp, Tcin barley starch. Icreasing of temperature observed more in less concentration of cross-links. Evaluation of viscosity changes also revealed that this modification depending on increasing the amount of Phosphoryl Chloride led to increasing peak temperature, diminish peak and setback viscosity. Result also exhibited that in morphological level, cross-link causes to incidence changes in particles' diameter size. The comparison of diameter average and frequency between natural starch and cross-links starch exhibited that in cross-linkd treatment with 0.5% phosphoryl chloride, increase in frequency of granules with diameter of 6 - 10µm and >20 µm obersced. While frequency of granules with diamater size of 2 - 6 µm and 10 - 20 µm has been reduced to 0 which create bigger granules.

 

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Published
2016-04-27
How to Cite
Malekpour, Z., Hojatoleslamy, M., Molavi, H., Keramat, J., Yazdi, A. G., & Shariati, M. A. (2016). Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barley starch. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 195-201. https://doi.org/10.5219/627
Issue
Vol 10 No 1 (2016): Potravinarstvo
Section
Articles
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