Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorOskaybas-Emlek, Betul
dc.contributor.authorOzbey, Ayse
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorKahraman, Kevser
dc.date.accessioned2024-11-07T13:32:49Z
dc.date.available2024-11-07T13:32:49Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 ?C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/ g at 60 ?C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat be an alternative starch source for starch formation.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [119O031]; TUBITAK
dc.description.sponsorshipThe authors would like to thank the Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number: 119O031) . This study was produced from the PhD thesis of the first author. She would like to thank to TUBITAK due to their support under 2211-A PhD Scholarship Program for Domestic Priority Areas (2018-2020) .
dc.identifier.doi10.1016/j.ijbiomac.2022.03.189
dc.identifier.endpage989
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid35378155
dc.identifier.scopus2-s2.0-85127529019
dc.identifier.scopusqualityQ1
dc.identifier.startpage978
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2022.03.189
dc.identifier.urihttps://hdl.handle.net/11480/15631
dc.identifier.volume207
dc.identifier.wosWOS:000797034300003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectBuckwheat starch
dc.subjectMyristic acid
dc.subjectStarch-lipid complex formation
dc.titleProduction of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
dc.typeArticle

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