Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

Chen, Pei; Zhang, Shujun; Qiao, Qian; Tao, Xiaoqi; Liu, Peng; Xie, Fengwei

doi:10.1016/j.foodhyd.2020.106134

Cited by 31 publications

(21 citation statements)

References 59 publications

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“…( 2006 ) also reported that an increase in etherifying agents led to an increase in cassava starch MS. Similar results were observed by other researchers on maize starches (Chen et al., 2021 ). Rutkaitė et al.…”

Section: Resultssupporting

confidence: 92%

“…Chen et al. ( 2021 ) reported a reduction in gelatinization temperature and enthalpy in dually modified maize starches modified by acid hydrolysis and hydroxypropylation. Lee and Yoo ( 2011 ) reported that hydroxypropylated sweet potato starches had lower gelatinization temperatures and enthalpy than native starch.…”

Section: Resultsmentioning

confidence: 99%

“…The hydroxypropylation also destroys intramolecular and intermolecular hydrogen bonds, reducing crystallinity in starch granules, increasing water access to starch granules, and reducing enthalpy (Liu et al, 1999;Woggum et al, 2015). Chen et al (2021) reported a reduction in gelatinization temperature and enthalpy in dually modified maize starches modified by acid hydrolysis and hydroxypropylation. Lee and Yoo (2011) reported that hydroxypropylated sweet potato starches had lower gelatinization temperatures and enthalpy than native starch.…”

Section: Effects Of Modification On Thermal Properties Of Tapioca Starchmentioning

confidence: 99%

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The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Javadian

Nafchi

Bolandi

2021

Food Science & Nutrition

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Starch which is a stored food source in different plants is a homopolysaccharide, and it comprises glucose units that are linked together by glycoside bonds. Starch granules are different in shape, size, and structure (Haq et al., 2019;Ma et al., 2020). Since starches are cheap, biodegradable, renewable, nontoxic, and available, they are widely used in food and nonfood applications (Jafarzadeh et al., 2021). There are several sources of starch, including legumes, cereals, green fruits, tubers, and roots (Ashogbon, 2020;. Tapioca starch is extracted from cassava roots and is easily available all over the world. Cassava belongs to Euphoriaceae family and is widespread in Africa, America, and Asia (Charoenthai et al., 2018;Othman et al., 2019). Cassava global production in 2018 reached 253.4 million tonnes (Prompiputtanapon et al., 2020). Since cassava has few requirements for its growth, it can be easily cultivated (Chuang et al., 2017). Tapioca starch has a low price, high viscosity, bland flavor, clear paste appearance, and low pasting temperature than other starches. Therefore, this starch has wide applications in the food industry (Sheng et al., 2018;Tamimi et al., 2021).Since native starches have some undesirable properties such as retrogradation, syneresis, and low water holding capacity

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Effects Of Modification On Thermal Properties Of Tapioca Starchmentioning

confidence: 99%

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The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Javadian

Nafchi

Bolandi

2021

Food Science & Nutrition

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“…Eventually, the MS of water-soluble HPS samples was calculated according to the standard curve. The specific operation method was as follows (Chen et al 2021): 1g of propylene glycol solution was added into a 1000 mL volumetric flask, then diluted with distilled water to the specified scale. Subsequently, 1, 2, 3, 4, and 5 mL of the above solution was added into five 100 mL volumetric flask, respectively, and diluted with distilled water to the specified scale, to obtain series of standard solutions with propylene glycol content of 10, 20, 30, 40, 50 μg/ml, respectively.…”

Section: Determining the Molar Substitution (Ms) And Reaction Efficiementioning

confidence: 99%

Hydroxypropylation Reduces Gelatinization Temperature of Corn Starch for Textile Sizing

Shen

Yao

Wang

et al. 2021

Preprint

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A series of hydroxypropylated starch (HPS) that can be dissolved in water at 60-65℃ was obtained via two-step method in water system from corn starch. The structure and property of the HPS and its gelatinization temperature were characterized by Fourier transform infrared spectrometer (FTIR), nuclear magnetic resonance spectroscopy ( 1 H NMR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and transmission electron microscope (TEM). It was concluded that hydroxypropyl mainly bonded on the hydroxyl group at C 2 position from anhydroglucose unit of starch in the form of C-O-C, and the substitution level at C 6 position was slightly higher than that at C 3 position; and the crystallinity of starch decreased from 52.41% to 29.4% due to the introduction of hydroxypropyl and was confirmed by XRD. At the same time, the grooves on the surface of starch granules were observed by SEM. The above-mentioned two synergism promoted the permeation and transmission of water molecules in the starch microstructure. Moreover, the gelatinization temperatures and enthalpy of synthetic HPS was lower than that of raw corn starch, as further confirmed by DSC. This caused the HPS with a molar substitution greater than 0.1 soluble in water at 65℃, and the dissolution state was similar to that of at 95℃ (transmittance above 55%), as well as exhibited high slurry stability. Interestingly, compared with the raw starch, the HPS film showed excellent mechanical property at the relative humidity of 65%, which could be attributed to the hydrophilic ether bond and the flexible alkyl chain bonded on the structure of starch. This study will provide a new way for the preparation of high performance starch size for sizing yarn at medium low temperature.

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“…Starch is the most accessible biomass resource, starch utilization has been a focus of ongoing research. Natural starch has the disadvantages of poor water solubility, low degree of emulsification and gelatinization, and low stability, which limits the application range of natural starch in various industries (Kim et al, 2017 ; Remya et al, 2018 ; Escobar-Puentes et al, 2020 ; Chen et al, 2021 ). Therefore, modified starches are prepared by introducing new or changing functional groups through physicochemical and biological modifications to equip starch with new characteristics (Sangian et al, 2018 ; Xiao et al, 2018 ; Li et al, 2020 ; Menzel, 2020 ; Torbica et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Liu

Qin

Xie

et al. 2021

Front. Bioeng. Biotechnol.

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Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.

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Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

Abstract: Please refer to published version for the most recent bibliographic citation information. If a published version is known of, the repository item page linked to above, will contain details on accessing it.

Cited by 31 publications

References 59 publications

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Hydroxypropylation Reduces Gelatinization Temperature of Corn Starch for Textile Sizing

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

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