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Title: Varieties of Cassava Starch’s Effect on Physiochemical Change During Enzymatic Hydrolysis
Abstract: The enzymatic modification of starch broadens its industrial applications, including probiotic encapsulants and flavor delivery. However, it is unknown how the enzymatic hydrolysis affects the starch in various cassava varieties. INIAP 650, an industrial starch, and INIAP 651, an edible starch from two varieties of cassava in Ecuador, were partially modified at three different enzymatic hydrolysis levels (0%, 30%, and 50%), and their physicochemical properties were evaluated. Both varieties displayed progressive structural damage as hydrolysis increased, likely as a result of exo-hydrolysis, according to the structural analysis. However, the SEM analysis of INIAP 651 revealed deeper pores. In INIAP 651 and INIAP 650, the crystallinity percentage determined by XRD analyses changed little (a decrease of 26%) (p 0.05). INIAP 651 increased (p 0.05) at 30% hydrolysis (by 93%) while INIAP 650’s amylose-lipid complex index remained unchanged. Water holding capacity (WHC) and water binding capacity (WBC) increased with hydrolysis in both varieties (p 0.05), but INIAP 650 required 50% more hydrolysis to have a discernible impact on these properties. The thermal characteristics of the varieties did not differ. Regarding the rheological characteristics, the variation had no effect on how the hydrolysis changed the storage module (G’) and the loss modulus (G”) (p > 0.05). The phase angle was higher in the INIAP 650 variety than in the INIAP 651, but it decreased significantly (p 0.05) with the hydrolysis. Overall, the findings point to the possibility of modulating starch properties by altering how the starch granule reacts to enzymatic hydrolysis (as seen in the PCA, principal component analysis).
Keywords: enzymatic modification; hydrolysis degree; starch modification
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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