Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch

•Water chestnut starch was isolated and characterized.•Significant effects of gums were observed on physicochemical and pasting properties.•Water absorption, peak viscosity and breakdown were found to be improved.•An inhibitory effect on set back was observed.•SEM showed uneven surface and got compa...

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Bibliographic Details
Published in:International journal of biological macromolecules 2017-10, Vol.103, p.220-225
Main Authors: Lutfi, Zubala, Nawab, Anjum, Alam, Feroz, Hasnain, Abid, Haider, Syed Zia
Format: Article
Language:English
Subjects:
Amylopectin - analysis
Amylose - analysis
Cyamopsis - chemistry
Freeze-thaw stability
Freezing
Gum Arabic - chemistry
Lythraceae - chemistry
Paste clarity
Pasting properties
Polysaccharides, Bacterial - chemistry
Starch - chemistry
Swelling power
Water chestnut starch
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Summary:•Water chestnut starch was isolated and characterized.•Significant effects of gums were observed on physicochemical and pasting properties.•Water absorption, peak viscosity and breakdown were found to be improved.•An inhibitory effect on set back was observed.•SEM showed uneven surface and got compactor in the presence of CMC. This study was performed to determine the effect of xanthan, guar, CMC and gum acacia on functional and pasting properties of starch isolated from water chestnut (Trapa bispinosa). Morphological properties of water chestnut starch with CMC were studied by scanning electron microscopy (SEM). The addition of hydrocolloids significantly enhanced the solubility of water chestnut starch (WCS) while reduced swelling power and freeze–thaw stability. The hydrophilic tendency of WCS was increased by xanthan gum; however, with addition of gum acacia it decreased significantly. Starch was modified with guar and gum acacia exhibited highest% syneresis. Guar gum was found to be effective in increasing the clarity of water chestnut starch paste. The addition of CMC significantly reduced the pasting temperature of WCS indicating ease of gelatinization. The setback was accelerated in the presence of xanthan gum but gum acacia delayed this effect during the cooling of the starch paste. Only xanthan gum was found to be effective in increasing breakdown showing good paste stability of WCS.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2017.05.046