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- W4385445909 abstract "Abstract Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduced significantly after HMT modification, whereas an increase in amylose content was detectable after HMT modification, and the maximum changes were identified in HAO-modified EFYS (28.48%) as compared to its native counterpart (18.01%). The study demonstrates that the maximum drop in peak viscosity (1045 cP) was perceived in HAO-modified EFYS, which confirms its thermostability as compared to native (1114 cP) and other treated starches (1059 to 1098 cP). All the starch pastes exhibited shear-thinning behavior, however, isothermal heating of starch paste at 95 °C revealed a rise in apparent viscosity with increasing shear rate in all HMT-modified EFYS. Large amplitude oscillatory shear (LAOS) measurements of modified starch samples showed the predominating solid-like behavior in modified EFYS. The HAO-treated EFYS had the highest elasticity of the others, which represents the enhanced structural rigidity due to the formation of transient network structures. Furthermore, Lissajous-Bowditch plots confirmed the early deviation of the structural integrity from elastic to viscous behavior in HAO-treated EFYS. Overall, the HAO-modified EFYS showed significant improvement in functionalities and structural integrities under high shear and high oscillation strain, which infers its potential industrial applications. Based on our results, we propose specific physical models suggesting the effect of molecular structural arrangements of amylose and amylopectin expressing the essential rheological differences between native and HMT EFYS." @default.
- W4385445909 created "2023-08-02" @default.
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- W4385445909 date "2023-08-01" @default.
- W4385445909 modified "2023-10-16" @default.
- W4385445909 title "Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch" @default.
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- W4385445909 doi "https://doi.org/10.1007/s11483-023-09803-9" @default.
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