Improvement in Digestion Resistibility of Mandua Starch (<i>Eleusine coracana</i>) after Cross-Linking with Epichlorohydrin
Mayank Kumar Malik, Vipin Kumar, Prince Prashant Sharma, Jaspal Singh, Shivkanya Fuloria, Vetriselvan Subramaniyan, Neeraj Kumar Fuloria, Pawan Kumar
Abstract
C NMR). The results of the study reflected the significant modification in mandua starch after treatment with epichlorohydrin (1.0% w/w sdb, solid dry basis). The degree of cross-linking of treated mandua starch was 85.15%, and the swelling capacity of mandua starch changed from 226.51 ± 2.175 to 103.14 ± 1.998% w/w after cross-linking with epichlorohydrin. A remarkable increment in digestion resistibility was observed in modified mandua starch. The XRD pattern and FTIR spectra revealed the presence of resistant starch after chemical modification. The decomposition pattern of modified mandua starch was also different from extracted mandua starch. All the results reflected the effective modification of mandua starch by epichlorohydrin and the formation of resistant starch to a significant content. The treated mandua starch may have the potential in developing various preparations of food, nutraceuticals, and pharmaceuticals.