International journal of biological macromolecules
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Int. J. Biol. Macromol. · Mar 2018
Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch.
In this paper, influence of temperature (25, 35, 45 and 55°C) and sugars (sucrose and lactose) at different concentrations (0, 5, 10 and 15%) on some molecular parameters of starches from two canary seed varieties (C05041 and CDC Maria) in the dilute regime were investigated in comparison to wheat starch (WS). The results indicated that the intrinsic viscosity ([η]) values of C05041, CDC Maria and WS samples were 1.42, 1.46 and 1.70dl/g at 25°C, respectively. Intrinsic viscosity of selected starches decreased with an increase in temperature, but the effect of high temperatures were somewhat unnoticeable. ⋯ Because of the unique properties of wheat starch, comparison of canary seed starch with wheat starch in dilute regime can help to having better vision of this new starch source. Overall, the intrinsic viscosity, coil dimensions (Rcoil and Vcoil), swollen specific volume, shape function, and hydration parameter of selected starches were determined affected by temperature and sugars concentration treatments. The importance of these results will be cleared when taking into account the influence of crucial additives generally used in food systems, for instance, different sugars and/or frequent processing parameters such as temperature on rheological and functional properties.