<p>Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra</p>


Oskaybas-Emlek B., Ozbey A., Aydemir L. Y. , KAHRAMAN K.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.207, pp.978-989, 2022 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 207
  • Publication Date: 2022
  • Doi Number: 10.1016/j.ijbiomac.2022.03.189
  • Title of Journal : INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
  • Page Numbers: pp.978-989
  • Keywords: Buckwheat starch, Myristic acid, Starch-lipid complex formation, IN-VITRO DIGESTIBILITY, HEAT-MOISTURE TREATMENT, THERMAL-PROPERTIES, RICE STARCH, STRUCTURAL-CHARACTERIZATION, FUNCTIONAL-PROPERTIES, PASTING PROPERTIES, MAIZE STARCH, STEARIC-ACID, INCLUSION COMPLEXES

Abstract

In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 ?C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/ g at 60 ?C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat be an alternative starch source for starch formation.