Abstract
Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: In a weakly alkaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch, the modified starch's amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance, scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured, along with its digestibility. Results: The amylose concentration, solubility and transparency all arose as the additive amount was increased. The amylose content increased from 55.59% to 79.02%. When the addition amount was 5%, 7%, and 9%, the light transmittance reached more than 90%. When the addition amount was 9%, the light transmittance reached 97.13%. At 80 ℃, with the increase of the addition amount, the solubility increased from 4.01% to 32.59%, while the swelling power decreased, and the crystallinity of starch decreased from 43.99% to about 25.00%, The surface of starch became rough gradually, the crystal structure of starch was destroyed, and the content of amylose increased. Conclusion: Sodium hypochlorite could significantly change the properties of arrowhead starch, and the changes in properties vary with the amount of addition.
Publication Date
1-30-2024
First Page
23
Last Page
28,37
DOI
10.13652/j.spjx.1003.5788.2023.80252
Recommended Citation
Wanting, XI; Guiru, LIU; Meng, LI; Derong, JI; and Lili, DUAN
(2024)
"Effects of sodium hypochlorite on the physicochemical characteristics of arrowhead starch,"
Food and Machinery: Vol. 39:
Iss.
12, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2023.80252
Available at:
https://www.ifoodmm.cn/journal/vol39/iss12/4
References
[1] 王素雅, 曹崇江, 杨晓蓉, 等. 慈姑淀粉的性质研究[J]. 食品与发酵工业, 2008, 34（10）: 40-43.
WANG S Y, CAO C J, YANG X R, et al. Study on properties of arrowhead starch[J]. Food and Fermentation Industry, 2008, 34（10）: 40-43.
[2] 陈晓明, 伏春燕, 金征宇. 慈菇淀粉的理化性质[J]. 中国粮油学报, 2010, 25（7）: 57-61.
CHEN X M, FU C Y, JIN Z Y. Properties of starch ftom sagittaria latifoliais[J]. Chinese Journal of Grain and Oil, 2010, 25（7）: 57-61.
[3] 柯秀慧, 董瑞娟, 葛东宇, 等. 慈姑多糖对非酒精性脂肪肝病肝损伤的保护作用[J]. 中华中医药杂志, 2019, 34（10）: 4 796-4 799.
KE X H, DONG R J, GE D Y, et al. Protective effect of Sagitta sagittifolia polysaccharide on liver injury of non-alcohol fatty liver disease[J]. Chinese Journal of Traditional Chinese Medicine, 2019, 34（10）: 4 796-4 799.
[4] ZHANG J X, WEN C T, CHEN M, et al. Antioxidant activities of Sagittaria sagittifolia L. polysaccharides with subcritical water extraction[J]. International Journal of Biological Macromolecules, 2019, 134: 172-179.
[5] 罗婷婷, 戢得蓉, 罗妍琛, 等. 慈姑淀粉添加量对鲜面条品质的影响[J]. 食品与机械, 2022, 38（1）: 217-223.
LUO T T, JI D R, LUO Y C, et al. Effect of arrowhead starch on the quality of fresh noodles[J]. Food & Machinery, 2022, 38（1）: 217-223.
[6] 秦维. 不同制备方法对慈姑抗性淀粉结构及相关功能的影响[D]. 镇江: 江苏大学, 2020: 17.
QIN W. Influence on the structure and related functional characteristics of arrowhead （Sagittaria sagittifolia L.） resistant starch prepared by different methods[D]. Zhenjiang: Jiangsu University, 2020: 17.
[7] FAN Y F, PICCHIONI F. Modification of starch: A review on the application of "green" solvents and controlled functionalization[J]. Carbohydrate Polymers, 2020, 241（C）: 116350.
[8] 夏媛媛, 杨桂花, 林兆云, 等. 淀粉氧化技术的研究进展及其应用[J]. 中华纸业, 2018, 39（16）: 12-18.
XIA Y Y, YANG G H, LIN Z Y, et al. Progress on starch oxidation technology and its application in paper industry[J]. Zhonghua Paper, 2018, 39（16）: 12-18.
[9] 张高鹏, 吴立根, 屈凌波, 等. 马铃薯氧化淀粉制备及在食品中的应用进展[J]. 粮食与油脂, 2015, 28（8）: 8-11.
ZHANG G P, WU L G, QU L B, et al. Preparation and application of oxidized potato starch in food industry[J]. Grain and Oil, 2015, 28（8）: 8-11.
[10] NATHAN L V, SHANISE L M E H, ALVARO R G D, et al. Molecular structure, functionality and applications of oxidized starches: A review[J]. Food Chemistry, 2017, 221: 1 546-1 559.
[11] CHONG W T, UTHUMPORN U, KARIM A A, et al. The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch[J]. LWT-Food Science and Technology, 2013, 50（2）: 439-443.
[12] 周凤超, 李禹儒, 赵俊梅, 等. 氧化和湿热处理对马铃薯淀粉功能特性的影响[J]. 食品工业科技, 2018, 39（15）: 31-36.
ZHOU F C, LI Y R, ZHAO J M, et al. Effects of oxidation and heat moisture treatments on functional properties of potato starch[J]. Food Industry Science and Technology, 2018, 39（15）: 31-36.
[13] 沈跃丽, 王睿, 高艳, 等. 不同脱脂方法对大米直链淀粉含量测定结果的影响[J]. 现代面粉工业, 2021, 35（4）: 25-27.
SHEN Y L, WANG R, GAO Y, et al. The effects of different methods on the determination results of rice amylose content[J]. Modern Flour Industry, 2021, 35（4）: 25-27.
[14] 吴珊, 申瑾, 包军鹏, 等. 粳米多孔淀粉的多重改性工艺优化及其性质分析[J]. 粮食与油脂, 2022, 35（3）: 53-56, 61.
WU S, SHEN J, BAO J P, et al. Optimization of multiple modification process and property analysis of japonica rice porous starch[J]. Grain and Oil, 2022, 35（3）: 53-56, 61.
[15] 白婷, 靳玉龙, 朱明霞, 等. 超声波处理对青稞淀粉理化特性的影响[J]. 中国粮油学报, 2021, 36（9）: 60-66.
BAI T, JIN Y L, ZHU M X, et al. Effect of ultrasonic treatment on physicochemical properties of highland barley starch[J]. Chinese Journal of Grain and Oil, 2021, 36（9）: 60-66.
[16] 谢亚敏, 许飞, 陈洁, 等. 多酚与淀粉相互作用对板栗淀粉特性的影响[J]. 河南工业大学学报（自然科学版）, 2021, 42（5）: 30-38.
XIE Y M, XU F, CHEN J, et al. Study on the interaction between polyphenols and starch and its effect on chesnut starch properties[J]. Journal of Henan University of Technology （Natural Science Edition）, 2021, 42（5）: 30-38.
[17] 杨学岩, 周维. 色差的测量和评定方法及应用[J]. 现代涂料与涂装, 2014, 17（9）: 1-4, 29.
YANG X Y, ZHOU W. Application, evaluation method and measurement of color difference[J]. Modern Coatings and Coating, 2014, 17（9）: 1-4, 29.
[18] 范春艳, 佟毅, 李航, 等. 羟丙基化对高直链玉米淀粉理化性质的影响[J]. 当代化工, 2020, 49（8）: 1 694-1 698.
FAN C Y, TONG Y, LI H, et al. Hydroxypropylation on physicochemical properties of high-amylose corn starch[J]. Contemporary Chemical Industry, 2020, 49（8）: 1 694-1 698.
[19] 童姝. 籼米淀粉—脂质复合物的制备、结构表征及消化特性研究[D]. 杭州: 浙江工商大学, 2020: 26.
TONG S. Preparation, structural characterization and digestive characteristics of indica rice starch lipid complex[D]. Hangzhou: Zhejiang Industrial and Commercial University, 2020: 26.
[20] 戢得蓉, 雷敏, 谢建明, 等. 过氧化氢/硫酸铜氧化慈姑淀粉的制备及性质研究[J]. 食品与发酵工业, 2020, 46（13）: 209-216.
JI D R, LEI M, XIE J M, et al. Preparation and properties analysis of arrowhead starch oxidized by H2O2/CuSO4[J]. Food and Fermentation Industry, 2020, 46（13）: 209-216.
[21] 黄立新, 赵壁秋. 次氯酸钠氧化小麦淀粉反应及其性质的研究[J]. 现代食品科技, 2010, 26（8）: 805-808.
HUANG L X. ZHAO B Q. Preparation of oxidized wheat starch by sodium hypochlorite and its properties[J]. Modern Food Science and Technology, 2010, 26（8）: 805-808.
[22] 赵西坡, 卞武勋, 刘进超, 等. 高直链淀粉材料改性及应用研究进展[J]. 包装工程, 2022, 43（1）: 1-9.
ZHAO X P, BIAN W X, LIU J C, et al. Research progress in modification and application of high-amylose starch materials[J]. Packaging Engineering, 2022, 43（1）: 1-9.
[23] 林华山, 黄伟, 罗志刚. 无水有机醇介质中盐酸对蜡质玉米淀粉性质的影响[J]. 现代食品科技, 2013, 29（5）: 945-947, 944.
LIN H S. HUANG W, LUO Z G. Properties of waxy corn starch treated in different aanhydrous alcohols with hydrochloric acid[J]. Modern Food Science and Technology, 2013, 29（5）: 945-947, 944.
[24] 古碧, 查春月, 刘婷, 等. 食用氧化淀粉的制备及理化性能的研究[J]. 食品工业, 2012, 33（12）: 85-89.
GU B, CHA C Y, LIU T, et al. Preparation and physicochemical properties of the edible oxidized cassava starch[J]. Food Industry, 2012, 33（12）: 85-89.
[25] HOOVER R, ZHOU Y. In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes: A review[J]. Carbohydrate Polymers, 2003, 54（4）: 401-417.
[26] CHEN Y, HUANG S, TANG Z, et al. Structural changes of cassava starch granules hydrolyzed by a mixture of α-amylase and glucoamylase[J]. Carbohydrate Polymers, 2011, 85（1）: 272-275.