Current research addressing starch acetylation

Golachowski, A.; Zięba, Tomasz; Kapelko‐Żeberska, Małgorzata; Dróżdż, Wioletta; Gryszkin, Artur; Grzechac, M.

doi:10.1016/j.foodchem.2014.12.060

Cited by 60 publications

(47 citation statements)

References 67 publications

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“…However, the DS value of starch esters produced in aqueous medium is low, mainly because 1) the starch concentration is continuously reduced as reaction proceeds because of the addition of base, and 2) water without swelling or gelatinization of the starch gives poor penetration of reagent into starch granules . On the other hand, low DS starch derivatives that retain granular structure can be readily washed and dewatered . In contrast, a swollen starch generated by elevated temperature or localized alkali, is much more difficult, if not impractical, to dewater compared to granular starch.…”

Section: Synthesis Of Modified Starch Of Intermediate To High Degree mentioning

confidence: 99%

Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review

Andrews

Shi

2020

Starch Stärke

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Starch can be derivatized with various functional groups to achieve different physicochemical properties. For decades, researchers have focused on lightly substituted starches since these starches can be prepared economically in aqueous slurries. In contrast, modified starches having high or intermediate degree of substitution have not been thoroughly investigated or extensively used, mainly because their conventional preparation involves harmful solvents that renders their purification uneconomical. Aiming to explore possible industrially feasible routes for producing medium and highly substituted starch derivatives, this review summarizes developments in synthetic methods, especially the influence of synthesis media and reaction conditions. In addition, crucial physicochemical properties of those highly substituted starches are discussed.

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Section: Synthesis Of Modified Starch Of Intermediate To High Degree mentioning

confidence: 99%

Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review

Andrews

Shi

2020

Starch Stärke

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“…Similarly, a previous study reported changes after chemical modification for native starch granules extracted from different sources [30,31] . The shape differences observed between the granules of acetylated and native avocado seed starch probably occurred because the molecular structure of the native starch changed upon substitution of the hydroxyl groups with acetyl groups during the acetylation process [13] . The average sizes of the starch granules analysed by the optical microscope were 26-37 µm for native and 26-36 µm for acetylated starch granules, with no differences in granule size (p > 0.05).…”

Section: Morphological Characterization Of Avocado Seed Starch Granulesmentioning

confidence: 99%

“…Consequently, chemical modifications have been applied to enhance the technological functionality of starches that are extracted from distinct botanical sources and to expand the use of these starches in food [12] . Starch modifications can be made by chemical, enzymatic, and physical methods and can promote specific functional properties [12,13,14] . The acetylation reaction occurs by the esterification of starch hydroxyl groups, replacing these hydroxyl moieties with acetyl groups.…”

Section: Introductionmentioning

confidence: 99%

“…This structural modification reduces the interactions between the outer chains of amylopectin and the amylose chains [12] . Thus, acetylated starches possess higher stability, greater resistance to retrogradation, and the ability to form a paste with a lower gelatinization temperature [13,15] . However, the functional properties of acetylated starch depend on the starch source, the degree of substitution (DS), and the distribution of the acetyl groups, which may be related to the events associated with the gelatinization degree and the swelling power (SP) of the starch granule [16] .…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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Avocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. This study aimed to characterize the chemical, morphological, and functional properties of the native and acetylated starches extracted from avocado seeds. The granules of native avocado seed starch exhibited an oval shape and A-type crystallinity pattern, while the acetylated form obtained with 0.07 degree of substitution (DS) yielded granules with a rounded bell shape and C-type pattern. The solubility and swelling power (SP) of the native and acetylated forms of avocado seed starch increased with increasing temperature; however, at 55°C and 65°C the acetylated form exhibited a higher solubility index (SI). The acetylated avocado seed starch showed reduced breakdown and synergy during freezing, as well as greater oil absorption, compared to the native form. These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products. ARTICLE HISTORY

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“…A amilose foi isolada a partir do amido extraído da batata inglesa (Solanum tuberosum L.) segundo Whistler, 25 pré-tratada, acetilada e hidrolisada segundo metodologia estabelecida. [26][27][28][29] Os alquilfenil glicosídeos foram sintetizados pelo método de George John e colaboradores sem nenhuma modificação. 30 Detalhes da sín-tese dos alquilfenil glicosídeos podem ser encontrados no material suplementar.…”

Section: Parte Experimental Materiaisunclassified

Synthesis and Characterization of Alkylphenyl Polyglycosidic Surfactants From Amylose and Alkyl Phenols Extracted From Natural CNSL

et al. 2016

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Keywords: synthesis; characterization; alkylphenyl polyglycosidic surfactants; amylose; natural CNSL. INTRODUÇÃOSurfactantes derivados de carboidratos e óleos vegetais são de interesse especial por causa de sua produção a partir de recursos renováveis e suas propriedades ecológicas favoráveis (eles são, por exemplo, biodegradáveis). Estas propriedades os tornam interessante como substitutos de outros agentes tensoativos que são potencialmente prejudiciais à saúde e ao ambiente.1 Membros importantes desta família são alquil poliglicosídeos (APGs), os quais têm sido relatados por aproximadamente 120 anos.2 Alquil poliglicosídeos são considerados surfactantes verdes e bons substitutos dos biosurfactantes que são eficazes para acelerar e melhorar a qualidade da compostagem, mas que são caros e tem uso proibido em adubos microbianos.3 Alquil poliglicosídeos também têm atraído interesse na suplementação dietética de animais. 4 Os surfactantes aniônicos como o lauril sulfato de sódio e o dodecil sulfato de sódio são extensivamente utilizados em cosméticos, embora sejam irritantes para a pele. 5,6 Dessa forma, há a necessidade de novos surfactantes substitutos que não sejam tão agressivos e os alquil poliglicosídeos, surfactantes não-iônicos, apresentam-se como bons candidatos.7 A síntese inicial de alquil poliglicosídeos era e ainda é realizada por dois tipos de matéria prima: carboidratos e álcoois graxos derivados do petróleo. 8 No entanto, novos materiais têm substituído os alcoóis graxos derivados do petróleo por óleos vegetais. 9Neste trabalho optou-se pela utilização de materiais única e exclusivamente de origem vegetal. Os carboidratos utilizados foram extraídos do amido da batata inglesa e o óleo utilizado foi o líquido da casca da castanha do caju (LCC). A amilose foi escolhida como carboidrato para a síntese dos surfactantes, pois ela é um homopolissacarídeo linear do amido. Ela é vantajosa com relação aos heteropolissacarídeos, pois apresenta apenas como único monômero a glicose. O LCC foi escolhido por ser rico em meta alquil fenóis que podem ser utilizados como porção hidrofóbica dos surfactantes. O LCC e seus constituintes são empregados há sete décadas em pesquisas relacionadas à transformação destes materiais em molé-culas de alto valor agregado. [10][11][12][13][14][15][16][17] Esses produtos apresentam várias propriedades importantes do ponto de vista industrial, ambiental, farmacológico ou biológico, tais como: molhabilidade, atoxicidade, baixo valor de cmc, propriedades emulsificantes, boas propriedades dermatológicas, biocompatibilidade, biodegradabilidade, boas propriedades carreadoras e solubilizadoras de drogas 18 e são sintetizados por uma rota sintética verde. 19Os meta alquil fenóis do LCC utilizados neste trabalho foram: o ácido anacárdico, o cardanol e o cardol. Na literatura já existem trabalhos com surfactantes alquil poliglicosídicos derivados do cardanol, 20 no entanto, nenhum trabalho com o ácido anacárdico ou o cardol.

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Current research addressing starch acetylation

Cited by 60 publications

References 67 publications

Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review

Recent Advances in the Preparation and Characterization of Intermediately to Highly Esterified and Etherified Starches: A Review

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Synthesis and Characterization of Alkylphenyl Polyglycosidic Surfactants From Amylose and Alkyl Phenols Extracted From Natural CNSL

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