Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch
Source abstract
Abstract
Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.
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Research context
OpenAlex topics: Food composition and properties · Polysaccharides Composition and Applications · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151005, Punjab, India
Research and Development Department, CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania
ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, Maharashtra, India
Department of Food Technology, Maharshi Dayanand University, Rohtak 124001, Haryana, India
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