Effect of cross-linking on the physicochemical and physiological properties of corn starch

Koo, Seung Hyun; Lee, Kwang Yeon; Lee, Hyeon Gyu

doi:10.1016/j.foodhyd.2010.02.009

Cited by 202 publications

(141 citation statements)

References 33 publications

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“…The modified starch granules showed a high number of cross-links of amylose chains. This is similar with the results of the research by Koo, et al [28], who reported that any increase in the concentration of phosphate salts as much as 10% will increase the degree of cross-linking in proportion to the maximum phosphate salt concentration of 10-12%.…”

Section: Degree Of Cross-linksupporting

confidence: 92%

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

et al. 2013

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Abstract. The modern food industry and tolerant starch as raw material from preparation to storage starch using hydroxypropylation the lack of native arrowroot starch modifications applied were sodium tri meta phosphate/STMP (1 phosphate/STPP (4%, 5% the composition of the amylose and amylopectin and in the granules. Higher amount content, which increased link. Arrowroot starch that propylene oxide and 1-2% STMP phosphorus content. A h higher degree of hydroxypropyl. modified granular arrowroot starch changed crystalline patterns through X provision of a high concentration of propylene oxide STMP : 6% STPP affected Keywords: arrowroot starch modified starch. IntroductionArrowroot starch derived from tuber of starches, arrowroot starch modern food industry and a variety of food products require raw material for processing in a broad range of techniques, to storage and distribution. Dual modification of arrowroot using hydroxypropylation and cross-linking was carried out to overcome ack of native arrowroot starch in food processing application. The odifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly %, and 6%). These modifications significantly affected amylose and amylopectin and the amount of phosphorus . Higher amounts of phosphate salt gave a higher phosphorus the degree of substitution (DS) and the degree of crosslink. Arrowroot starch that was modified using a concentration of 8-10% 2% STMP : 3-5% STPP produced a starch with < 0.4% A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the arrowroot starch were examined through SEM testing, and its crystalline patterns through X-ray diffraction measurements. Especially, high concentration of propylene oxide (12%) combined with 3% affected the granular morphology and the crystallinity. arrowroot starch; cross-linking; dual modification; hydroxypropylationArrowroot starch derived from tuber of Marantha arundinacea. Like other can be widely used in the food and non-food industry,

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Section: Degree Of Cross-linksupporting

confidence: 92%

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

et al. 2013

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“…The light transmittance of the CLPS pastes cross-linked with different concentrations (0.0125-5%) of STMP/STPP decreased significantly with increasing concentrations of STMP/ STPP; however, no significant differences were found for the starch pastes treated with more than 5 % of STMP/STPP. These results were consistent with the reports for starches cross-linked with STMP/STPP, such as corn starch (Koo et al, 2010) and tapioca starch (Wongsagonsup et al, 2014). According to Kaur et al (2006) and Reddy and Seib (1999), the reduced clarity of cross-linked starch pastes might be partly responsible for their reduced swelling factor (Table 3).…”

Section: Light Transmittance (% T)supporting

confidence: 91%

“…Many of the earlier literatures on starch modification with STMP/STPP were performed on wheat and corn starches (Kahraman et al, 2015;Koo et al, 2010;Sang et al, 2007;Van Hung and Morita, 2005;Chung et al, 2004;Lim and Seib, 1993). When using STMP alone, the amount of substitution is restricted to 0.04% phosphorus (P) content.…”

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Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

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“…The ST-TP and ST-TM modified samples showed increases in solubility which may be related to the greater swelling power, because with certain levels of phosphate insertion the water penetration into the starch granules is increased and consequently the swelling can be facilitated, also may be related to the partial gelatinization process of the starch, even though sodium sulphate is used to delay this process 30,31 . In phosphorylated starches with crosslinking process, a direct relation of swelling power and solubility is generally observed, so that at low crosslinking levels there is an increase in these properties, but at very high crosslinking levels the leaching of starch molecules into water is difficult and swelling and solubility are reduced 31,32 .…”

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confidence: 99%

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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Phosphorylation of starch has resulted in appreciated material properties for applications in drug matrices. This study aimed to obtain and characterize samples of phosphorylated starch with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). SEM micrographs allowed evidence that in relation to the starch in natura, the samples showed a loss of grain form in addition to formation of particle agglomerates. X-ray diffractograms of these samples indicated amorphization process, with modifications of the peaks in the region between 15 and 20 º 2θ. FTIR spectra of phosphorylated samples showed variations and new bands related to phosphorylation. Through of methylene blue adsorption isotherms it was observed better adjustment adsorptions on phosphorylated sample to Freundlich model. The new biomaterials showed adsorptive capacity of model cationic nature drug, demonstrate potentiality to application in controlled release systems.

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Effect of cross-linking on the physicochemical and physiological properties of corn starch

Cited by 202 publications

References 33 publications

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

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

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

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