Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra

Oskaybaş-Emlek B., Özbey A., Aydemir L. Y., KAHRAMAN K.

International Journal of Biological Macromolecules, cilt.207, ss.978-989, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 207
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ijbiomac.2022.03.189
  • Dergi Adı: International Journal of Biological Macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.978-989
  • Anahtar Kelimeler: Buckwheat starch, Myristic acid, Starch-lipid complex formation, IN-VITRO DIGESTIBILITY, HEAT-MOISTURE TREATMENT, THERMAL-PROPERTIES, RICE STARCH, STRUCTURAL-CHARACTERIZATION, FUNCTIONAL-PROPERTIES, PASTING PROPERTIES, MAIZE STARCH, STEARIC-ACID, INCLUSION COMPLEXES
  • Kayseri Üniversitesi Adresli: Hayır

Özet

© 2022In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 °C) and MA to BS ratio (0.1–0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/g at 60 °C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat might be an alternative starch source for starch-lipid complex formation.