Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

Wei, Benxi; Bao, Zhenan; Sun, Binghua; Jin, Zhengyu; Xu, Xueming; Tian, Yaoqi

doi:10.1016/j.foodhyd.2015.06.006

Cited by 49 publications

(7 citation statements)

References 28 publications

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“…FTIR Spectroscopy: In order to allow a good condition for carboxyl groups to be detected, both nanocrystals and oxidized nanocrystals were converted to their acid forms by ionic exchange. For that, HCl solution (5 mL, 1 mol L −1 ) was slowly added to the nanocrystal suspension (0,1% m/v, 15 mL) under magnetic stirring during 5 h. [3,34] The FTIR spectra were collected using the Shimadzu FT-IR8400 spectrophotometer (Shimadzu Corporation, Kyoto, Japan) in the range 700-4000 cm − ¹, with the samples diluted in KBr pellets.…”

Section: Methodsmentioning

confidence: 99%

“…In order to allow a good condition for carboxyl groups to be detected, both nanocrystals and oxidized nanocrystals were converted to their acid forms by ionic exchange. For that, HCl solution (5 mL, 1 mol L −1 ) was slowly added to the nanocrystal suspension (0,1% m/v , 15 mL) under magnetic stirring during 5 h. [ 3,34 ]…”

Section: Methodsmentioning

confidence: 99%

“…Wei et al. [ 3 ] reported that oxidation of nanocrystals was able to produce stable suspensions that lasted 20 days.…”

Section: Introductionmentioning

confidence: 99%

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Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

et al. 2020

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The objective of this study is to produce Pickering emulsions with starch nanocrystals from different starch sources. Bean starch is less susceptible to hydrolysis, followed by corn, and cassava starches. In both botanical sources the acid hydrolysis greatly reduce the amylose content in the nanoparticles. Oxidation increases the zeta potential of all the nanocrystals. In addition, the value of polydispersity decreases. A peak at 1,735 cm −1 is detected by means of mid-infrared spectroscopy, which is characteristic of the free carboxyl group (acid form-COOH), expected on oxidized starches. Cassava and corn starches as well as their nanocrystals have an A-type crystallinity pattern. For bean starch, the original C A-type crystallinity pattern remains for the non-oxidized nanocrystals but changes to A-type after oxidation. After hydrolysis, the relative crystallinity increases for nanocrystals, but decreases after oxidation. The exception is for bean starch that results in oxidized nanocrystals with higher relative crystallinity. In general, the oxidation of nanocrystals improves their emulsification index. The emulsification index is higher for the emulsions with larger amounts of oil, even though the average diameter of the droplets increases in this situation.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

et al. 2020

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“…Oxidized starch, a kind of modified starch, can be obtained by reacting native starch with some oxidizers. Compare with native starch, the performance of oxidized starch will be improved from all aspects, such as the hydrophilic ability and cold water solubility, processing stability, good mechanical properties and durability. Moreover, oxidized starch has some advantages, for instance, low gelatinization temperature, good flowability, easy to be dissolved, low intrinsic viscosity, good stability, high transparency, and improved reaction with crosslinking agent, mechanical properties of products and so on .…”

Section: Introductionmentioning

confidence: 99%

Rapid Preparation of Oxidized Starch with High Carbonyl Contents Using NaBrO as Oxidizer

Yang¹,

Wang²,

Zhang³

et al. 2019

Starch Stärke

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In this work, oxidized starch with high carbonyl contents is obtained in a rather simple way using corn starch as raw material and NaBrO as an oxidizer. The produced oxidized starch is evaluated by measuring the carboxyl content, carbonyl content, yield, and the intrinsic viscosity. The influences of pH, reaction time, temperature and oxidizer content on carbonyl content, carboxyl content, intrinsic viscosity, and yield of the oxidized starch are investigated in detail. It is found that the reaction conditions are readily controlled, and the higher carbonyl contents as well as yield of oxidized starch can be obtained compared with those reported previously, leading to promising products. The formation of carboxyl and carbonyl groups on the oxidized starch is confirmed by FT‐IR. The changes of crystallinity and the apparent morphology of oxidized starch are characterized with XRD and SEM, respectively.

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“…(Zhu 2017;Bustillos-Rodríguez et al 2019;Zheng et al 2019). Among different oxidant sources, the most popular commercial production of oxidised starches usually uses NaOCl as an oxidant, because it mainly oxidises the amorphous lamellae of starch granules, as well as its availability and well-known effects on starch properties (Wei et al 2016;Vanier et al 2017). In an alkaline medium, NaOCl oxidises the C-2, C-3, C-6 hydroxyl (OH) groups on amylose and amylopec-tin polymer molecules first to carbonyl (C=O) groups and then to carboxyl (COOH) groups (Wang and Wang 2003;Zhou et al 2016).…”

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confidence: 99%

Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology

Xu¹,

Yang²,

Zhang³

et al. 2022

Czech J. Food Sci.

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In this paper, response surface methodology (RSM) was used to study the optimised process conditions of lotus root starches modified by treatment with sodium hypochlorite (NaOCl). Based on the Box-Behnken design, quadratic models were developed to correlate the reaction variables. Analysis of variance (ANOVA) revealed that the active chlorine content was the most significant variable for the response. Under the experimental conditions in this paper, the calculated carboxyl content (CN<sub>COOH</sub>) of obtained samples was approximately 0.98% ± 0.02% (n = 5). The spectra of Fourier transform infrared (FTIR) spectroscopy displayed that the formation of carboxyl groups successfully occurred on the oxidised lotus root starches. Scanning electron microscope (SEM) analysis showed that the oxidised lotus root starch (CN<sub>COOH</sub>, 0.98%) granules were mostly spherical in shape and their surfaces were slightly rougher than those of native lotus root starch. This work may contribute to providing technical support and theoretical guidance for the production of oxidised lotus root starches using NaOCl as an oxidising agent.

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Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

Cited by 49 publications

References 28 publications

Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

Rapid Preparation of Oxidized Starch with High Carbonyl Contents Using NaBrO as Oxidizer

Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology

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