Lintnerized Yam Starches (Dioscorea alata cv. Diamante 22) for Food Industry

Salcedo Mendoza Jairo ； Figueroa Flórez Jorge ； Fernández Fernando ； Hernández Jorge

《Advance Journal of Food Science and Technology》 16卷S期 (2018/11) Pp. 234-243

https://doi.org/10.19026/ajfst.16.5961

摘要

This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile industries. The acid hydrolysis of yam starch produced low dextrose equivalents (D.E 4.7%) and yields between 83 and 96%, as well. Slight changes to the granule surface, which mainly affected the amorphous part of the granule and reflected in the increased crystallinity, reducing the Water Absorption Capacity (WAC) and swelling (SP). For to the native starch, otherwise, when moderate acid hydrolysis is applied. A yield between 83 and 96%, slight changes on the granular surface (exo-corosion superficial). A reduction was observed in the initial gelatinization temperature from 82.1 to 77.6°C and maximum viscosity (1790 to 1656 MPa.s) when subjected to severe lintnerization treatments. The lintnerization process improved the stability of the starches during heating and decreased their tendency to retrograde, resulting a gel of stable consistency, suitable for the processed food industry.

關鍵字

Amylaceous ； hydrolysis ； modified starch ； retrogradation ； starchy ； tubers