Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch

Chemical methods are one of the comon method in starch modification. This study aimed at investigating of cross-link affection of phosphoryl chloride with two different levels 0.5 and 1g.kg -1 in order to enhance funciotnal proeprties and physiochemical changes on extracted starch from barley variety Bahman which cultivates in Chahr-Mahal Bakhtiari Province of Iran. Obtained results indicated that cross-linking leads to reduce sweeling power of strach granuls compred to natural starch and the amount of reduciton increase via the substitituin level. Powerfull cross-linkingnetween starch chains casue more resistance of granules to seweeling which is increased by means of cross-linking dgree. Additioally,  investigationresults from synersis revealed that releasing water percentage in cross-linked starches increase in comparison to natural starches and this amount depends onthe amount of cross-link surface with a significantly difference in (α 20 µm obersced. While frequency of granules with diamater size of 2 - 6 µm and 10 - 20 µm has been reduced to 0 which create bigger granules. Normal 0 false false false EN-GB X-NONE AR-SA