Characterization of chemical and physical properties of hydroxypropylated and cross-linked arrowroot (Marantha arundinacea) starch

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques,from preparation to storage and distribution. dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. the modifications applied were: combined propylene oxide (8%,10%,and 12%); sodium tri meta phosphate/stmp (1%,2%,and 3%); and sodium tri poly phosphate/stpp (4%,5%,and 6%). these modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. higher amounts of phosphate salt gave a higher phosphorus content,which increased the degree of substitution (ds) and the degree of cross-link. arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% stmp: 3-5% stpp produced a starch with < 0.4% phosphorus content. a higher concentration of propylene oxide provided a higher degree of hydroxypropyl. the changed physical properties of the modified granular arrowroot starch were examined through sem testing,and its changed crystalline patterns through x-ray diffraction measurements. especially,provision of a high concentration of propylene oxide (12%) combined with 3% stmp: 6% stpp affected the granular morphology and the crystallinity. © 2013 published by itb journal publisher.