Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Article Citation - WoS: 1Citation - Scopus: 1Development and Characterization of Starch-Fatty Acid Complexes Produced with Buckwheat Starch and Capric/Stearic Acid Using Different Reaction Conditions(Elsevier, 2025-12) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserThe aim of present study was to investigate the impact of reaction parameters on the complex formation between buckwheat starch and capric acid (B-Capric) or stearic acid (B-Stearic). The most effective parameters on complex formation indicator (Complex index (CI) value) were found as reaction temperature (60-90 degrees C) and pH (5-8). Additionally, the effect of these parameters on physicochemical, pasting, and in-vitro digestibility properties of complex samples were evaluated. XRD and FTIR was also used in characterize the complex samples. In general, increasing pH increased the CI values of B-Stearic samples while decreasing those of B-Capric samples. Syneresis of buckwheat starch increased after complexation while paste clarity and swelling power diminished. The pasting properties of native starch significantly changed after complex formation. The FTIR results showed that starch structure changed with complex formation. XRD revealed that buckwheat starch, having an A-type pattern, converted to V-type pattern after complexation. Complex formation of buckwheat starch with capric and stearic acid significantly increased the RS content of buckwheat starch (19.01 %) by up to 36.25 % and 30.60 %, respectively. These results highlight the possibility of using buckwheat starch-capric acid/stearic acid complexes in food formulation to enhance the RS content.Book Part Citation - Scopus: 7Starch(Elsevier, 2023) Köksel, Hamit F.; Muti, Serpil Ozturk; Kahraman, KevserStarch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, comprising 60%-75% of the grain weight. Besides its nutritive value, starch is a valuable component because it affects the physical properties of foods. Different starches have characteristic features, varying in molecular structure, morphological properties, crystallinity, gelatinization and pasting, and enzyme digestibility. In recent years, modified starches and enzyme-resistant starches have also gained importance because of their functional benefits in foods. In addition, starch is an important industrial raw material in products like syrups, ethanol, textiles, and paper. This chapter explains the molecular structure of starch, its physical, physicochemical, and functional properties, as well as modified and resistant starches, focusing on the starches in cereal grains. © 2023 Elsevier B.V., All rights reserved.Article Citation - WoS: 26Citation - Scopus: 33Production of Buckwheat Starch-Myristic Acid Complexes and Effect of Reaction Conditions on the Physicochemical Properties, X-Ray Pattern and FT-IR Spectra(Elsevier, 2022-05) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserIn 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.