Emirates Journal of Food and Agriculture 36: 1-13, doi: 10.3897/ejfa.2024.119658
Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches
Juan Pedro Sida-Arreola‡,
Paul Baruk Zamudio-Flores§,
Rogelio Calderón-Loera§,
Vicente Espinosa-Solis|,
Gilber Vela-Gutiérrez¶,
Glenda Pacheco-Vargas#,
Alma Iveth Sáenz-Mendoza¤,
María Hernández-González«,
Haydee Yajaira López-De la Peña«,
Alejandro Aparicio-Saguilán»,
Marisol Patricia Castro-Mendoza˄,
Adalberto Ortega-Ortega˅‡ Centro de Bachillerato Tecnológico Agropecuario Núm. 147, Meoqui, Mexico§ Centro de Investigación en Alimentación y Desarrollo, Ciudad Cuauhtémoc, Mexico| Universidad Autónoma de San Luis Potosí, Tamazunchale, Mexico¶ Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Mexico# Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec, Mexico¤ Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Mexico« Universidad Autónoma Agraria Antonio Narro, Buenavista, Mexico» Universidad del Papaloapan, Tuxtepec, Mexico˄ Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Mexico˅ Universidad Autónoma de Chihuahua, Ciudad Cuauhtémoc, Mexico
Corresponding author:
Paul Baruk Zamudio-Flores
(
pzamudio@ciad.mx
)
Academic editor: Maria Manuela Silva © Juan Pedro Sida-Arreola, Paul Baruk Zamudio-Flores, Rogelio Calderón-Loera, Vicente Espinosa-Solis, Gilber Vela-Gutiérrez, Glenda Pacheco-Vargas, Alma Iveth Sáenz-Mendoza, María Hernández-González, Haydee Yajaira López-De la Peña, Alejandro Aparicio-Saguilán, Marisol Patricia Castro-Mendoza, Adalberto Ortega-Ortega. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation:
Sida-Arreola JP, Zamudio-Flores PB, Calderón-Loera R, Espinosa-Solis V, Vela-Gutiérrez G, Pacheco-Vargas G, Sáenz-Mendoza AI, Hernández-González M, López-De la Peña HY, Aparicio-Saguilán A, Castro-Mendoza MP, Ortega-Ortega A (2024) Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches. Emirates Journal of Food and Agriculture 36: 1-13. https://doi.org/10.3897/ejfa.2024.119658 |  |
AbstractOat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosphate to obtain doubly modified starches (OCOa and OCAp). In the native and modified starches, the functional properties (swelling power and solubility, and freeze-thaw stability) and thermal and rheological properties (steady-state flow curves and paste formation profile) were evaluated. The swelling power of native and double modified starches varied from 57 to 86 g/g and the solubility from 0.8 to 6.0 g/100 g, these variables increased as the study temperature increased; the increment in these properties was greater in Oa compared to Ap. Oxidation followed by crosslinking increased the freeze-thaw stability in Oa and Ap starches at 30, 60, 75, and 90 °C. It also increased the Tg of OCAp and OCOa ≈ 9% compared to the native samples, respectively; while an inverse pattern was observed in apparent viscosity were this value decreased ≈ 0.8 Pa × s for Oa and ≈ 0.5 Pa × s for Ap compared to the double modified samples. All samples presented a thinning cut-type behavior (pseudoplastic), indicating structural differences. Cross-linking in oxidized starches produced a reinforcing matrix that was determined in the paste formation profile. Dual modification (oxidation-cross-linking) could be an alternative for using starches from underused botanical sources, such as apples and oats, with different functional properties and feasible applications in food systems.
KeywordsOxidized starch, freeze/thaw stability, swelling/solubility power, apparent viscosity