Effect of emulsifiers on complexation, pasting, and gelling properties of native and chemically modified white sorghum (Sorghum bicolor) starch

Abstract

The present study investigated the effect of emulsifiers on complexation, pasting, and gelling properties of native and chemically modified white sorghum starches. Chemically modified starches demonstrated better capability to complex with glyceryl monostearate (GMS) compared to diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and sodium stearoyl lactylate (SSL) due to its non-ionic and hydrophobic nature. The results revealed that addition of emulsifiers to native and modified starches altered both the textural properties and ageing characteristics of starch gels during cold storage. Firmness rate enhanced on addition of emulsifiers to native white sorghum starch (NWSS) whereas it reduced when added to acetylated white sorghum starch (AWSS) and dual modified acetylated-oxidized white sorghum starch (AOWSS). Cold paste viscosities of NWSS, AWSS, and AOWSS were also found to be higher in the presence of emulsifiers. The decline in paste clarity on refrigerated storage was significantly curtailed on incorporation of emulsifiers to NWSS, AWSS, and acidthinned white sorghum starch (ATWSS) which implies reduction in the rate of retrogradation.

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch

“…The lowest values in terms of hardness and adhesiveness were found for the dual-modified starch. According to Ali & Hasnain (2013), the introduction of functional groups creates steric hindrances and prevents the close entanglement of starch chains, thereby forming a loose gel network.…”

Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch

“…Oxidized starch can be prepared by the reaction of starch with NaOCl in an alkaline solution to introduce carboxyl and carbonyl groups (Olayinka and others ). Oxidized sorghum starch has decreased SP and PV during pasting, higher gelatinization temperatures, and a much lower retrogradation tendency (Ali and Hasnain , ,b,c; Olayinka and others ).…”

“…Native starch can be subjected to acidic hydrolysis (usually HCl or H 2 SO 4 ) at low or high concentrations (0.1 to 2.2 M) to mostly erode/remove the amorphous region of the granules. Acid‐thinned starch has lower gelatinization transitional enthalpy change, greater tendency to retrograde, and decreased SP, amylose content, pasting viscosities, and gel hardness (Singh and others ; Ali and Hasnain , ,b; Olayinka and others ). It should be noted that the extent of acid hydrolysis as affected by the acid concentration and reaction conditions had a great influence on the properties of acid‐thinned starch.…”

“…Chemical substitution of hydroxyl groups with acetyl groups (acetylation) resulted in reduced peak gelatinization temperature, paste viscosity, gel hardness, syneresis, lower tendency to retrograde, and increased solubility and SP (Singh and others ; Ali and Hasnain , ,b; Olayinka and others ).…”

“…Oxidized starch was further acetylated (oxidation–acetylation) to obtain the acetylated oxidized starch that had much lower gelatinization temperatures, retrogradation tendency, and weaker complex formation with emulsifiers (Ali and Hasnain , ,b).…”