Synthesis and evaluation of physicochemical properties of cross‐linked Phaseolus aconitifolius starch

Highly substituted moth bean starch (MBS) phosphate ester was synthesized using POCl3 as cross‐linking reagent. Titrimetric and FT‐IR spectral analysis was used to characterize the substitution. The physicochemical properties of cross‐linked moth bean starch (CLMBS) were done by using X‐ray powder d...

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Published in:Die Stärke 2011-10, Vol.63 (10), p.655-660
Main Authors: Singh, Akhilesh V, Nath, Lila K
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Cross-linking
crystal structure
Food industries
FT-IR
Fundamental and applied biological sciences. Psychology
industrial applications
Moth bean starch
POCl3
SEM
spectral analysis
starch
Starch and starchy product industries
temperature
thermal stability
Vigna aconitifolia
XRD
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cites cdi_FETCH-LOGICAL-c4054-72da3b4dfc0aa091d3c27f6fe40fb36809def9ae573f2fc40923ca9309f1e4a83
container_end_page 660
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creator Singh, Akhilesh V
Nath, Lila K
description Highly substituted moth bean starch (MBS) phosphate ester was synthesized using POCl3 as cross‐linking reagent. Titrimetric and FT‐IR spectral analysis was used to characterize the substitution. The physicochemical properties of cross‐linked moth bean starch (CLMBS) were done by using X‐ray powder diffractometer (XRD), thermogravimetric analysis (TGA) and swelling study at various temperatures. The change in starch morphology was done using scanning electron micrograph (SEM), and found that it lost its crystallinity after cross‐linking. The results revealed that crystalline nature of native MBS was transformed into amorphous after cross‐linking. TGA report exhibited higher thermal stability, which make it suitable for various industrial applications. Swelling behavior showed high swelling at low temperatures (30 and 60°C) as compared to at high temperature (90°C).
doi_str_mv 10.1002/star.201100034
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subjects Biological and medical sciences
Cereal and baking product industries
Cross-linking
crystal structure
Food industries
FT-IR
Fundamental and applied biological sciences. Psychology
industrial applications
Moth bean starch
POCl3
SEM
spectral analysis
starch
Starch and starchy product industries
temperature
thermal stability
Vigna aconitifolia
XRD
title Synthesis and evaluation of physicochemical properties of cross‐linked Phaseolus aconitifolius starch
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