Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains — Oak Academic Publishing
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Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains
Department of Chemistry, University of Ibadan, Ibadan, Nigeria
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Department of Environmental Management and Toxicology, College of Environmental Resources and Management, Federal University of Agriculture, Abeokuta, Nigeria.
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Department of Chemistry, University of Ibadan, Ibadan, Nigeria
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Department of Chemistry, University of Ibadan, Ibadan, Nigeria
1 Department of Chemistry, University of Ibadan, Ibadan, Nigeria
2 Department of Environmental Management and Toxicology, College of Environmental Resources and Management, Federal University of Agriculture, Abeokuta, Nigeria.
3 Department of Chemistry, University of Ibadan, Ibadan, Nigeria
4 Department of Chemistry, University of Ibadan, Ibadan, Nigeria
Acha grain ( Digitariaexilis ) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.
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