Estimation of aqueous solubility of starch from various botanical sources using Flory Huggins theory approach

The data of aqueous solubility of starch are essential for the determination of appropriate uses of starch and design of starch based food products. Unfortunately, these data are scarce and often, some are inconsistent. The aqueous solubility of starches from various botanical sources (tuber, cereal...

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Bibliographic Details
Published in:Chemical engineering communications 2021-03, Vol.208 (5), p.624-635
Main Authors: Kumoro, Andri Cahyo, Retnowati, Diah Susetyo, Ratnawati, Ratnawati, Widiyanti, Marissa
Format: Article
Language:English
Subjects:
Aqueous solubility
Composition
Composition effects
Interaction parameters
Legumes
Non-ideal solution
Solubility
Starch
Starches
Temperature
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Summary:The data of aqueous solubility of starch are essential for the determination of appropriate uses of starch and design of starch based food products. Unfortunately, these data are scarce and often, some are inconsistent. The aqueous solubility of starches from various botanical sources (tuber, cereal and legume) at 338.2 to 368.2 K were measured following the shake-flask method with necessary modifications. In general, the aqueous solubility of starches enhanced significantly as the system temperature increased. The newly developed solubility model as a combination of Clausius-Clapeyron relation and Flory Huggins theory was fitted to the aqueous solubility data of the starches. The model exhibits excellent aqueous solubility prediction of cereal, tuber and legume starches. Composition exhibits stronger effect on the Flory Huggins interaction parameter than the temperature. In conclusion, Flory Huggins approach can be used as a powerful tool in the estimation of aqueous solubility of starches.
ISSN:0098-6445
1563-5201
DOI:10.1080/00986445.2019.1691539