Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties

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GHASEMI H.; ABBASI H.; JAHADI M.

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Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:2 (66) Page(s): 41-54

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Title

Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties

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GHASEMI H. | ABBASI H. | JAHADI M. | Issue Writer Certificate

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Abstract

Introduction: Starch and its derivatives have several applications in food and other industries. Changes in the structural properties of starch affect their physico-chemical and functional properties. Materials and Methods: In this study, after determination of starch, amylose and amylopectin contents of three Iranian wheat varieties (Alvand, light bak kras and Sirvan), modification of their characterizations were accomplished with cross linking creation with “ epichlorohydrin” in (0. 1%, 0. 3%, 0. 5% v/w) level and physical modification by ultrasounic waves in 28 KHz frequencies in two times (15 and 30 minutes) at 20 ° C. Qualitative properties of the samples such as paste clarity, water binding capacity, viscosity, solubility, swelling power and freezing thawing stability (Syneresis) of native and modified samples design-and the means were compared based on the least significant difference. Conclusion: Modification treatments are effective in many qualitative properties of starch and effectiveness of different starch varieties on physical and chemical treatments are different due to difference in genetic characteristics of starch.

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APA: Copy

GHASEMI, H., ABBASI, H., & JAHADI, M.. (2020). Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 17(2 (66) ), 41-54. SID. https://sid.ir/paper/394287/en

Vancouver: Copy

GHASEMI H., ABBASI H., JAHADI M.. Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2020;17(2 (66) ):41-54. Available from: https://sid.ir/paper/394287/en

IEEE: Copy

H. GHASEMI, H. ABBASI, and M. JAHADI, “Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 17, no. 2 (66) , pp. 41–54, 2020, [Online]. Available: https://sid.ir/paper/394287/en

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