Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Effect of pectin on properties of potato starch after dry heat treatment

Tian Jia, Jie Zeng , Haiyan Gao, Jikai Jiang, Jingxiang Zhao, Tongchao Su, Junliang Sun

School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China;

For correspondence:- Jie Zeng Email: zengjie623@163.com Tel:+8615836058250

Accepted: 16 June 2019 Published: 27 July 2019

Citation: Jia T, Zeng J, Gao H, Jiang J, Zhao J, Su T, et al. Effect of pectin on properties of potato starch after dry heat treatment. Trop J Pharm Res 2019; 18(7):1375-1384 doi: 10.4314/tjpr.v18i7.2

© 2019 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..

Abstract

Purpose: To evaluate the effect of pectin on the properties of potato starch after dry heat treatment.

Methods: Rapid visco analyzer (RVA), differential scanning calorimetry (DSC), texture profile analyzer (TPA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffractometry (XRD) were used to determine the properties of modified potato starch and pectin blends after dry heat treatment.

Results: Results from RVA showed that the peak viscosity of modified potato starch decreased gradually with increase in pectin concentration, dry heat time and dry heat temperature, while starch breakdown decreased and setback was increased to varying degrees. The lowest breakdown was 792 cP at dry heat temperature of 140 °C. Modified potato starch had broader ranges of gelatinization temperatures and lower gelatinization enthalpy than raw potato starch. Dry heat treatment improved the hardness, gumminess and chewiness of the gels of modified potato starch and pectin blends SEM micrographs showed some cluster shapes in microstructure after dry heat treatment of starch-pectin blends. Infrared spectra revealed that pectin addition and dry heat treatment did not cause changes in starch structure. However, x-ray diffractograms indicated that dry heat treatment weakened the third peak of potato starch.

Conclusion: These results indicate that dry heat treatment effectively alters the properties of potato starch and pectin blends. This finding broadens the applications of modified potato starch in food and pharmaceutical industries

Keywords: Potato starch, Pectin, Dry heat treatment, Modification, Microstructure, Viscosity, Excipients