ویژگی‌های فیزیکوشیمیایی و عملکردی نشاسته آمارانت اصلاح‌شده با مخلوط آدیپیک‌اسید و استیک‌انیدرید

نویسندگان
سحر محمدی 1
مزدک علیمی 1
سید احمد شهیدی 1
شیرین شکوهی 2
1 واحد آیت ا… آملی، دانشگاه آزاد اسلامی
2 پژوهشکده توسعه فناوری‌های شیمیایی، پلیمری و پتروشیمیایی، پژوهشگاه صنعت نفت
10.22034/FSCT.19.130.197
چکیده
این مطالعه با هدف بررسی تأثیر اصلاح شیمیایی با استفاده از مخلوط آدیپیک ‌اسید و استیک ‌انیدرید (با نسبت 1 به 30) بر ویژگی‌های فیزیکوشیمیایی و عملکردی نشاسته آمارانت و نیز تعیین شرایط بهینه اصلاح با مخلوط مذکور انجام گرفت. 9 تیمار بر اساس 3 فاکتور دخیل در اصلاح شیمیایی شامل بر غلظت اصلاح‌کننده (%4، %6 و %8)، زمان واکنش (60، 90 و 120 دقیقه) و pH سوسپانسیون (8، 5/8 و 9) به روش تاگوچی طراحی گردید. ویژگی‌های قدرت تورم، انحلال، رنگ، شفافیت خمیر، خصوصیات حرارتی، پایداری انجماد و انجماد زدایی و روند تغییرات ویسکوزیته ظاهری بررسی شدند. نتایج نشان داد، مخلوط آدیپیک‌اسید/استیک‌انیدرید باعث بهبود قدرت تورم، انحلال و شفافیت خمیر نشاسته آمارانت شد. دماهای ژلاتیناسیون، آنتالپی ژلاتیناسیون، پایداری انجماد و انجمادزدایی نشاسته‌های اصلاح‌شده در مقایسه با نشاسته معمولی آمارانت کاهش یافت. اصلاح شیمیایی انجام‌شده سبب افزایش روشنایی و کاهش زردی و قرمزی پودرهای نشاسته اصلاح‌شده، شد. مخلوط مذکور ویسکوزیته ظاهری نشاسته‌های اصلاح شده را در مقایسه با نشاسته معمولی افزایش داد. خمیر تمامی نمونه‌های نشاسته‌ (اصلاح‌شده و معمولی) رفتار رقیق شونده با برش نشان دادند. همچنین، شرایط بهینه به‌صورت غلظت اصلاح‌کننده %6، زمان واکنش 120 دقیقه و pH سوسپانسیون 9 با بی مقیاس سازی نتایج حاصل از آنالیز تاگوچی تمامی داده­های نشاسته‌های اصلاح‌شده (به‌جز ویسکوزیته ظاهری، اندیس زردی و قرمزی) با استفاده از روش انحراف درصد مرتبط تعیین گردید.
کلیدواژه‌ها
اصلاح شیمیایی
خصوصیات حرارتی
تاگوچی
قدرت تورم
نشاسته آمارانت

موضوعات

عنوان مقاله English

Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture

نویسندگان English

Sahar Mohammadi 1
Mazdak Alimi 1
Seyed-Ahmad Shahidi 1
Shirin Shokoohi 2
1 Ayatollah Amoli Branch, Islamic Azad University
2 Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry
چکیده English

This study aimed to investigate the effect of chemical modification with adipic acid/acetic anhydride mixture (1:30) on the physicochemical and functional properties of amaranth starch and also to determine the optimal conditions for amaranth starch chemical modification with the mentioned mixture. Amaranth starch was isolated and then modified under nine different treatments designed by the Taguchi method using three main chemical modification factors, including the mixture of adipic acid /acetic anhydride concentration (4%, 6%, and 8%), reaction time (60, 90 and 120 min) and suspension pH (8, 8.5 and 9). Swelling power, solubility, color, paste clarity, thermal properties, freeze-thaw stability, and apparent viscosity of starch samples were investigated. Modification optimal conditions were determined using Taguchi analysis and the related percentage deviation (RPD) method. The result obtained from this study showed that the chemical modification significantly changed the physicochemical and functional properties of amaranth starch. Adipic acid/ acetic anhydride mixture improved the swelling power, solubility, viscosity, and paste clarity of modified starch than native. Modified starch powders showed more lightness, less yellowness, and redness in color. Chemical modification reduced gelatinization temperatures, gelatinization enthalpy, and freeze-thaw stability. However, since other food components such as sugars, salt, hydrocolloids, etc., influence the freeze-thaw stability of starch, the possibility of modified amaranth starch utilization as a stabilizer, thickener, or fat replacer in food products with the mentioned mixture needs additional research is required to be conducted. The optimum modification conditions were a concentration of 6%, a reaction time of 120 minutes, and a pH of 9.

کلیدواژه‌ها English

Amaranth starch
Chemical modification
Swelling power
Taguchi
Thermal properties
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