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Impact of different cross-linking agents on functional, rheological, and structural properties of talipot palm starch: A non-conventional source of stem starch
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1  Department of food science and technology, Pondicherry University
Academic Editor: Vladimir Uversky


Talipot palm (Corypha umbraculifera L .) is a non-conventional source of stem starch with a starch yield of 76%. Talipot starch was cross-linked with epichlorohydrin (EPS) and phosphoric acid (PS), significantly altered the functional, pasting, rheological, and structural properties. Amylose content of talipot starch was significantly decreased by cross-linking, and it increased the relative crystallinity. The swelling power of talipot starch was increased in EPS; however, it was decreased in PS. A similar trend was observed in the pasting profile, and EPS has higher peak and final viscosities. The cross-linking with epichlorohydrin and phosphoric acid significantly decreased the pasting temperature of talipot starch. 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 high paste clarity. The percentage syneresis was considerably decreased in cross-linked starches. The magnitude of both G’ and G” was significantly changed by cross-linking. EPS exhibited increased G’ and G” values, whereas it decreased in PS.

Keywords: Talipot starch; pasting profile; gel texture; paste clarity; retrogradation; rheology