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1、InternationalJournalofFoodPropertiesISSN:1094-2912(Print)1532-2386(Online)Journalhomepage:http://www.tandfonline.com/loi/ljfp20StructureandFunctionalPropertiesofAcidThinnedSorghumStarchHarinderSingh,NavdeepSinghSodhi&NarpinderSinghTocitethisarticle:HarinderSingh,Navd
2、eepSinghSodhi&NarpinderSingh(2009)StructureandFunctionalPropertiesofAcidThinnedSorghumStarch,InternationalJournalofFoodProperties,12:4,713-725,DOI:10.1080/10942910801995614Tolinktothisarticle:https://doi.org/10.1080/10942910801995614CopyrightTaylorandFrancisGroup,LLC
3、Publishedonline:21Aug2009.SubmityourarticletothisjournalArticleviews:283Citingarticles:38ViewcitingarticlesFullTerms&Conditionsofaccessandusecanbefoundathttp://www.tandfonline.com/action/journalInformation?journalCode=ljfp20InternationalJournalofFoodProperties,12:713
4、–725,2009Copyright©Taylor&FrancisGroup,LLCISSN:1094-2912print/1532-2386onlineDOI:10.1080/10942910801995614STRUCTUREANDFUNCTIONALPROPERTIESOFACIDTHINNEDSORGHUMSTARCHHarinderSingh,NavdeepSinghSodhi,andNarpinderSinghDepartmentofFoodScienceandTechnology,GuruNanakDevUnive
5、rsity,Amritsar-IndiaThestructuralandphysicochemicalpropertiesofacidthinnedsorghumstarchpreparedbytreatingstarchwith2.2MHClat30°Cfordifferentdurations(0–72h)werestudied.Amylosecontentandswellingpowerdecreasedandcrystallinityincreasedwithincreaseinacidhydrolysis.Thesca
6、nningelectronmicroscopyobservationsdemonstratedthattheacidthinningdidnotcauseanydisruptionofthegranularcrystallinestructure.However,thethermalpropertiesobservedbyDSCshowedadecreaseinonsettemperature(To)andenthalpyofgelatinization(DHgel)andanincreaseinconclusiontemper
7、ature(Tc)uponacidhydrolysis.Asignificantreductioninstarchpastingviscositiesandgelhardnesswasalsoobservedwithacidthinning.Keywords:Sorghumstarch,Acidthinning,Physicochemical,Morphology,Thermal,Pasting,Gelstrength,Crystallinity.INTRODUCTIONAcidmodifiedstarchesareextens
8、ivelyusedinfood,textile,paper,andotherindus-tries.[1]Thesearetypicallypreparedbytreatingstarchslurryatatemperaturelowerthanthegelat
