Preparation of starch phosphate carbamides and its application for improvement of noodle quality
Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were s...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0009_preparation-of-starch-phosphate-carbamides-and-its-application-for-improvement-of-noodle-quality.php |
| _version_ | 1797899585572569088 |
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| author | Yaojun Sun Shengru Yang Guanglei Li Mengxing Li |
| author_facet | Yaojun Sun Shengru Yang Guanglei Li Mengxing Li |
| author_sort | Yaojun Sun |
| collection | DOAJ |
| description | Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution. |
| first_indexed | 2024-04-10T08:31:13Z |
| format | Article |
| id | doaj.art-12a632d0deea4586820a60f09d39f975 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:13Z |
| publishDate | 2019-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-12a632d0deea4586820a60f09d39f9752023-02-23T03:28:37ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-12-0137645646210.17221/159/2019-CJFScjf-201906-0009Preparation of starch phosphate carbamides and its application for improvement of noodle qualityYaojun Sun0Shengru Yang1Guanglei Li2Mengxing Li3College of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. ChinaCollege of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. ChinaDepartment of Biological Systems Engineering, University of Nebraska-Licoln, Lincoln, Nebraska, USAPhosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution.https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0009_preparation-of-starch-phosphate-carbamides-and-its-application-for-improvement-of-noodle-quality.phpstarch phosphate carbamidesresponse surface methodologypasting propertiesnoodles |
| spellingShingle | Yaojun Sun Shengru Yang Guanglei Li Mengxing Li Preparation of starch phosphate carbamides and its application for improvement of noodle quality Czech Journal of Food Sciences starch phosphate carbamides response surface methodology pasting properties noodles |
| title | Preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| title_full | Preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| title_fullStr | Preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| title_full_unstemmed | Preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| title_short | Preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| title_sort | preparation of starch phosphate carbamides and its application for improvement of noodle quality |
| topic | starch phosphate carbamides response surface methodology pasting properties noodles |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0009_preparation-of-starch-phosphate-carbamides-and-its-application-for-improvement-of-noodle-quality.php |
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