MODIFIKASI PATI BIJI NANGKA SECARA FISIK DAN KIMIA
DOI:
https://doi.org/10.30595/agritech.v22i2.7914Keywords:
granula pati, modifikasi pati, pati biji nangka, sifat fungsional patiAbstract
Modifikasi pati biji nangka dapat dilakukan dengan cara fisik (annealing, perlakuan panas lembab, pregelatiniasasi dan ekstrusi) dan cara kimia (eterifikasi, karboksimetilasi, esterifikasi, ikatan silang dan oksidasi). Modifikasi pati biji nangka tersebut dapat merubah sifat fisiko-kimia dari pati biji nangka alami. Perubahan sifat fisiko-kimia trersebut memungkinkan penggunaan pati biji nangka termodifikasi dalam bidang industri pangan. Review ini bertujuan untuk merangkum metode dan sifat fisiko-kimia pati biji nangka termodifikasi.
References
Abbas, K. A., K. Khalil, S., & Meor Hussin, A. S. (2010). Modified Starches and Their Usages in Selected Food Products: A Review Study. Journal of Agricultural Science, 2(2), 90–100. https://doi.org/10.5539/jas.v2n2p90
Ambigaipalan, P., Hoover, R., Donner, E., & Liu, Q. (2014). Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties. Food Chemistry, 143, 175–184. https://doi.org/10.1016/j.foodchem.2013.07.112
Bhattacharjya, B., Dutta, H., Patwari, K., & Mahanta, C. L. (2015). Properties of annealed jackfruit (Artocarpus heterophyllus lam.) seed starch. Acta Alimentaria, 44(4), 501–510. https://doi.org/10.1556/066.2015.44.0021
Dias, A. R. G., Zavareze, E. D. R., Helbig, E., Moura, F. A. De, Vargas, C. G., & Ciacco, C. F. (2011). Oxidation of fermented cassava starch using hydrogen peroxide. Carbohydrate Polymers, 86(1), 185–191. https://doi.org/10.1016/j.carbpol.2011.04.026
Dundar, A. N., & Gocmen, D. (2013). Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohydrate Polymers, 97(2), 764–771. https://doi.org/10.1016/j.carbpol.2013.04.083
Dutta, H., Paul, S. K., Kalita, D., & Mahanta, C. L. (2011). Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties. Food Chemistry, 128(2), 284–291. https://doi.org/10.1016/j.foodchem.2011.03.016
Eke-Ejiofor, O. (2014). The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes. International Journal of Nutrition and Food Sciences, 3(6), 567. https://doi.org/10.11648/j.ijnfs.20140306.22
Fonseca, L. M., Gonçalves, J. R., El Halal, S. L. M., Pinto, V. Z., Dias, A. R. G., Jacques, A. C., & Zavareze, E. da R. (2015). Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films. LWT - Food Science and Technology, 60(2), 714–720. https://doi.org/10.1016/j.lwt.2014.10.052
Kittipongpatana, N., Janta, S., & Kittipongpatana, O. (2011). Preparation of cross-linked carboxymethyl jackfruit starch and evaluation as a tablet disintegrant. Pakistan Journal of Pharmaceutical Sciences, 24(4), 415–420.
Kittipongpatana, O. S., & Kittipongpatana, N. (2011). Preparation and physicochemical properties of modified jackfruit starches. LWT - Food Science and Technology, 44(8), 1766–1773. https://doi.org/10.1016/j.lwt.2011.03.023
Kittipongpatana, O. S., & Kittipongpatana, N. (2015). Resistant starch contents of native and heat-moisture treated jackfruit seed starch. Scientific World Journal, 2015. https://doi.org/10.1155/2015/519854
Li, S., Ward, R., & Gao, Q. (2011). Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch. Food Hydrocolloids, 25(7), 1702–1709. https://doi.org/10.1016/j.foodhyd.2011.03.009
Madrigal-Aldana, D. L., Tovar-Gõmez, B., De Oca, M. M. M., Sáyago-Ayerdi, S. G., Gutierrez-Meraz, F., & Bello-Pérez, L. A. (2011). Isolation and characterization of Mexican jackfruit (Artocarpus heterophyllus L) seeds starch in two mature stages. Starch/Staerke, 63(6), 364–372. https://doi.org/10.1002/star.201100008
Naknaen, P. (2014). Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide. Food Biophysics, 9(3), 249–259. https://doi.org/10.1007/s11483-014-9347-2
Naknaen, P., Tobkaew, W., & Chaichaleom, S. (2017). Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite. International Journal of Food Properties, 20(5), 979–996. https://doi.org/10.1080/10942912.2016.1191868
Polesi, L. F., & Sarmento, S. B. S. (2011). Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch. Starch/Staerke, 63(4), 226–235. https://doi.org/10.1002/star.201000114
Rengsutthi, K., & Charoenrein, S. (2011). Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce. LWT - Food Science and Technology, 44(5), 1309–1313. https://doi.org/10.1016/j.lwt.2010.12.019
Roy Chowdhury, A., Bhattacharyya, A. K., & Chattopadhyay, P. (2012). Study on functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. Indian Journal of Natural Products and Resources, 3(3), 347–353.
Tran, P. L., Nguyen, D. H. D., Do, V. H., Kim, Y. L., Park, S., Yoo, S. H., Lee, S., & Kim, Y. R. (2015). Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch. LWT - Food Science and Technology, 62(2), 1091–1098. https://doi.org/10.1016/j.lwt.2015.01.054
Wang, L. F., Pan, S. Y., Hu, H., Miao, W. H., & Xu, X. Y. (2010). Synthesis and properties of carboxymethyl kudzu root starch. Carbohydrate Polymers, 80(1), 174–179. https://doi.org/10.1016/j.carbpol.2009.11.008
Wang, L., Liu, X., & Wang, J. (2017). Structural properties of chemically modified Chinese yam starches and their films. International Journal of Food Properties, 20(6), 1239–1250. https://doi.org/10.1080/10942912.2016.1209775
Wongsagonsup, R., Pujchakarn, T., Jitrakbumrung, S., Chaiwat, W., Fuongfuchat, A., Varavinit, S., Dangtip, S., & Suphantharika, M. (2014). Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. Carbohydrate Polymers, 101(1), 656–665. https://doi.org/10.1016/j.carbpol.2013.09.100
Xiao, H. X., Lin, Q. L., Liu, G. Q., & Yu, F. X. (2012). A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches. Molecules, 17(9), 10946–10957. https://doi.org/10.3390/molecules170910946
Zhang, Y., Zhang, Y., Li, B., Wang, X., Xu, F., Zhu, K., Tan, L., Dong, W., Chu, Z., & Li, S. (2019). In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. In International Journal of Biological Macromolecules (Vol. 121). https://doi.org/10.1016/j.ijbiomac.2018.10.075
Zhu, H., Zhang, Y., Tian, J., & Chu, Z. (2018). Effect of a new shell material—Jackfruit seed starch on novel flavor microcapsules containing vanilla oil. Industrial Crops and Products, 112(October 2017), 47–52. https://doi.org/10.1016/j.indcrop.2017.10.060
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
This work is licensed under a Creative Commons Attribution 4.0 International License.
