Impact of Different Cross-Linking Agents on Functional, Rheological, and Structural Properties of Talipot Palm Starch: A New Source of Stem Starch

Abstract

The talipot palm (Corypha umbraculifera L.) is an unconventional source of stem starch, with a 76% starch yield. Talipot starch was cross-linked with epichlorohydrin (EPS) and phosphoric acid (PS), which significantly altered the functional, pasting, rheological, and structural properties. Amylose content of talipot starch was significantly decreased and relative crystallinity was increased by cross-linking. The EPS cross-linked talipot starch has a higher swelling capacity and PS cross-linked talipot starch has a lower swelling capacity. A similar trend was observed in the pasting profile, and EPS has higher peak and final viscosities. The native starch gel has a hardness of 45.54 N, which was increased to 149.69 N in EPS, whereas it decreased to 13.62 N in PS. The paste clarity of all the samples was found to be decreased during cold storage. As compared to the native, both EPS and PS exhibited higher paste clarity. The percent syneresis was considerably decreased in cross-linked starch (CLS). The magnitude of both G′ and G″ was significantly changed by cross-linking. The EPS exhibited increased G′ and G″ values, whereas these decreased in PS.

Keywords

• talipot starch
• pasting profile
• gel texture
• paste clarity
• retrogradation
• rheology