Studies on Various Parameters Involved in Conjugation of Starch with Lysine for Excellent Emulsification Properties Using Response Surface Methodology

Authors: Sourish Bhattacharya, Priyanka Singh

Abstract:

The process parameters, starch-water ratio (A, (w/v) %), pH of suspension (B), Temperature(C, °C) and Time (D, hrs.)., were optimized for the preparation of starch-lysine conjugate and studying their effect on stability of emulsions by calculating emulsion stability index using response surface methodology. The optimized conditions are pH 9.0, temperature 60oC, reaction time 6 hrs, starch:water ratio 1:2.5, having emulsion stability index was 0.72.

Keywords: Emulsion stability index, pH of suspension, Starch-water ratio, Temperature, Time.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1089555

References:

[1] A. Ito, M. Hattori, T. Yoshida, K. Takahashi, "Contribution of the net charge to the regulatory effects of amino acids and epsilon-poly(L-lysine) on the gelatinization behavior of potato starch granules,”. Biosci., Biotechnol., Biochem., vol. 70, pp. 76–85, Jan. 2006
[2] A. Ito, M. Hattori, T. Yoshida, A. Watanabe, "Regulatory effect of amino acids on the pasting behaviour of potato starch is attributable to its binding to the starch chain,”J. Agric. Food Chem.,vol. 54, pp.10191–10196, Dec. 2006.
[3] A. Ito, M. Hattori, T. Yoshida, K. Takahashi, "Reversibleregulation of gelatinization of potato starch with poly(epsilon-lysine) and amino acids,” Starch – Stärke, vol. 56, pp. 570–575, Dec. 2004.
[4] W. Yang, M. Hattori, K. Takahashi, "Functional Changes of Carboxymethyl Potato Starch by Conjugation with amino acids,” Biosci., Biotechnol., Biochem., , vol. 59, pp. 2203-2206, Dec. 1995.
[5] A. A. Saguilán, S. G. S. Ayerd, A. V. Torres, J. Tovar, T. A. E. Otero, L. A. B. Pérez, "Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch,” J. Food Comp. Anal., vol. 20, no. 3-4, pp. 175-181, May 2007.
[6] R. Baixauli, T. Sanz, A. Salvador, S. M. Fiszman, "Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter,” J. Cereal Sci., vol.47, no. 3, pp. 502-509, May 2008.
[7] R. Baixauli, A. Salvador, G. Hough, S. M. Fiszman, "How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins,” Food Qual. Prefer., vol.19, no. 7, pp. 628-635, Oct. 2008.
[8] A. Gunaratne, S. Ranaweera, H. Corke,, "Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin,” Carbohyd. Polym., vol. 70 no. 1, pp. 112-122, Aug. 2007.
[9] M. G. Sajilata, R. S. Singhal, Specialty starches for snack foods. Carbohyd. Polym., vol. 59, no.2, 131-151, Jan. 2005.
[10] J. A. Depree, G. P. Savage, "Physical and flavour stability of mayonnaise,” Trends in Food Sci. Tech., vol. 12, no. 5-6, 157-163, May-June 2001.
[11] Y. J. Jeon, T. Vasanthan, F. Temelli, B. K. Song, "The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation,” Food Res. Int., vol. 36, no.4, pp.349-355, Sep. 2002.
[12] S. Krishnan, R. Bhosale, R. S. Singhal, "Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials,”. Carbohyd. Polym., vol. 61, no. 1, pp. 95-102, July 2005.
[13] http://www.cargill.com/food/na/en/products/starches-derivatives/ modified-starches/roll-dried-starches/emcap-instant-starch/index.jsp.
[14] K.N. Pearce, J. E. Kinsella, "Emulsifying properties of proteins: evaluation of a turbidimetric technique,” J. Agric. Food Chem., vol. 26, pp. 716–23, May 1978.