Mengxue Chen1,
Yuanyuan Guo2,
Fei Li1,
Jie Zeng1,
Guanglei Li1 
For correspondence:- Guanglei Li Email: lgl70_hist@163.com Tel:+863733693693
Received: 8 February 2017 Accepted: 6 June 2017 Published: 31 July 2017
Citation: Chen M, Guo Y, Li F, Zeng J, Li G. Effect of dry-heating with pectin on gelatinization properties of sweet potato starch. Trop J Pharm Res 2017; 16(7):1465-1472 doi: 10.4314/tjpr.v16i7.2
© 2017 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
Purpose: To evaluate the effect of dry-heating with pectin at different dry heating temperatures, heating times and pH on the gelatinization properties of sweet potato starch.
Methods: The gelatinization properties of sweet potato starch - pectin blend were analyzed using a rapid viscosity analyzer (RVA), differential scanning calorimeter (DSC), and gel texture analyzer (TPA).
Results: The viscosity of the blends of sweet potato starches and pectin increased initially, and then decreased. Viscosity was highest at 120 °C, with a value of 744 cp. High viscosity values were also obtained after dry-heating for 2 and 7 h (540 cp and 639 cp, respectively). The enthalpy of the blend declined with increasing heat-treatment temperature from 3.973 J/g at 0 °C to 3.021 J/g at 150 °C. The initial (T0), peak (Tp), and terminal (Tc) gelatinization temperatures of the blends were all lower than corresponding values at 0 °C. Gelatinization enthalpy values gradually increased with increase in dry-heating time and pH although they were still lower than for the control samples. In addition, as T0, Tp, and Tc values of the blend increased, the gelatinization temperature range became narrower. The hardness and viscosity of the blends increased initially, and then decreased after the dry-heat treatment. The hardness of treated samples was higher than that of control, and peaked at 130 °C, 4 h, and pH 11. The resilience of the blends attained a peak value after 2 h of dry-heat treatment at 120 °C and pH 9.
Conclusion: The results show that dry-heating with pectin is an effective way of improving the gelatinization and gel properties of sweet potato starch. This finding is considered significant for the developing of new modified starch from sweet potatoes.
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