Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

Maulani, Rijanti Rahaju; Fardiaz, Dedi; Kusnandar, Feri; Sunarti, Titi Candra

doi:10.5614/j.eng.technol.sci.2013.45.3.1

Cited by 20 publications

(13 citation statements)

References 15 publications

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“…The propylene glycol content in the samples was calculated from the standard curve, converted to the equivalent hydroxypropyl groups using the following equation (Maulani et al . ).

H = 77.63 (\frac{M_{sample}}{W_{sample}} - \frac{M_{blank}}{W_{blank}}) \times 100

M S = \frac{2.79 H}{100 - H}

where, MS is the molar substitution degree, H is the hydroxypropyl content (%), M sample is the propylene glycol content obtained from the standard curve in samples (g), W sample is the mass of samples (g), M blank is the propylene glycol content obtained from the standard curve in blank samples (g), W blank is the mass of the blank samples (g).…”

Section: Methodsmentioning

confidence: 97%

Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

Tang

2016

Journal of Food Processing and Preservation

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Mung bean starch (MBS) is very attractive owing to high amylose content. Often the desired functional characteristic cannot be achieved by using a native starch. The synthesis, optimization, characterization and property of oxidized hydroxypropyl mung bean starch (OHMBS) was studied using propylene oxide as an etherified agent, sodium hypochlorite as an oxidant in this article. The best technology conditions for preparing the OHMBS were as follows: reaction temperature 40C, reaction time 2 h, pH 9. The oxidization improved the freeze‐thaw stability of MBS, and increased the blue value of MBS. The hydroxypropylation reduced the blue value of MBS. The hydroxypropylation and oxidization all increased the viscosity stability of the MBS, and changed the thermal stability and melting process of MBS. The introduction of the hydroxypropyl groups into MBS molecules was not in favor of the retrogradation. The retrogradation of OHMBS was in between OMBS and MBS. The onset temperature and peak temperature of OHMBS were intermediate between HMBS and MBS. The end temperature and melting enthalpy of OHMBS were higher than those of HMBS and MBS. The hydroxypropylation could not change basically the crystalline structure of MBS, but the oxidization could destroy the crystalline structure of MBS. Practical Applications The oxidized hydroxypropyl mung bean starch has the better combination properties compared with the MBS, and are widely used in many industries. For example, OHMBS, as a food additive, is well applied for food products such as a salad cream, a dough conditioner for the bread and a sealing agent in the confectionaries, etc. In paper industry, it can be used as a sizing agent and a coating agent, which will enhance the tension of the paper, improve the strength of the paper surface and printing function. It is also used as an emulsifier, as a replacer of arabic gum and a binding agent in the batter application.

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“…The propylene glycol content in the samples was calculated from the standard curve, converted to the equivalent hydroxypropyl groups using the following equation (Maulani et al . ).

H = 77.63 (\frac{M_{sample}}{W_{sample}} - \frac{M_{blank}}{W_{blank}}) \times 100

M S = \frac{2.79 H}{100 - H}

Section: Methodsmentioning

confidence: 97%

Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

Tang

2016

Journal of Food Processing and Preservation

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“…Pada saat suhu diturunkan viskositas meningkat kembali dengan nilai viskositas setback yang lebih rendah dibandingkan dengan pH 6.5 (Tabel 1). Perbedaan yang terjadi pada perlakuan konsentrasi propilena oksida 10% disebabkan karena perlakuan tersebut memiliki nilai derajat substitusi (DS) dan derajat taut silang (DTS) yang lebih rendah (DS=0.01-0.02; DTS=32.71-43.4%) dibandingkan dengan perlakuan konsentrasi propilena oksida 8% dan 12% yang memiliki nilai DS >0.02 dan nilai DTS >47.36% (Maulani et al 2013).…”

Section: Stabilitas Terhadap Asamunclassified

Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch

Maulani

Fardiaz

Kusnandar

et al. 2013

jtip

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Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45-70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.

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“…The hydroxypropylation and cross-link method was conducted according to the method described by Maulani et al (2013). Arrowroot starch (100 g, dry basis) was dissolved in a 10% sodium sulfate solution to obtain a suspension with a concentration of 40%.…”

Section: Preparation Of Dual Modified Starchmentioning

confidence: 99%

“…In this way, it has a chance to be developed as a raw material that has improved properties compared with native starch (Maulani et al, 2013). The purpose of this research was to study the changes in the functional properties of modified arrowroot starch in various acidic pH mediums.…”

Section: Introductionmentioning

confidence: 99%

“…The combination of hydroxypropylation and crosslink methods will produce a starch that can swell, but the starch granules remain intact (Miyazaki et al, 2006). In addition, starch with dual modifications will have stability in acid, heat, and mechanical degradation, and may delay retrogradation during storage (Singh et al, 2007;Maulani et al, 2013) and increase the swelling power (Lee & Yoo, 2011). Gunaratne and Corke (2007) stated that the dual-modification of starch derived from the root and tuber showed some changes in the functional properties of the starch, which improved the stability of stirring at high temperatures and the resistance to enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the Functional Properties of Hydroxypropylated and Cross-linked Arrowroot Starch in Various Acidic pH Mediums

Hidayat

2016

IJTech

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Chemical modification of the native arrowroot starch by hydroxypropylation and cross link methods is done to improve or add certain functionality. This method is gaining popular interest from food industry practitioners to enable the stability of starch during acidic food processing. This research studied the changes in the functional properties of modified arrowroot starch in various acidic pH mediums. Being modified by hydroxypropylation and cross-linked methods changes the starch's functional properties in mediums with a variety of pH conditions. The patterns of pasting properties of dual-modified arrowroot starch are similar to each other at different pH mediums, in which the final viscosity value was lower than the peak viscosity value (a type A pattern). The solubility of the modified arrowroot starch increased in a pH of 3.5. Increasing the starch solubility caused the swelling power of starch granules to decrease, and thus lessened the sedimentation volume. Modifying arrowroot starch by using propylene oxide 8% tends to maintain the structure of the granule upon swelling in mediums with any pH conditions. The syneresis value of modified arrowroot starch using 10% propylene oxide and a STMP 1% : STPP 4% ratio showed the lowest value in various pH mediums. The most stable modified starches were those with propylene oxide 8% and a ratio of STMP 1% : STPP 4%.

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Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

Cited by 20 publications

References 15 publications

Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch

Characterization of the Functional Properties of Hydroxypropylated and Cross-linked Arrowroot Starch in Various Acidic pH Mediums

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