Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch

Hazarika, Bidyut Jyoti; Sit, Nandan

doi:10.1016/j.carbpol.2015.12.055

Cited by 117 publications

(86 citation statements)

References 38 publications

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“…The highest increase in solubility of HPS and HCS could be attributed to the introduction of hydrophilic hydroxypropyl groups which increased the hydrophilicity of the starch chains resulting in improved solubility. Increased solubility of hydroxypropylated taro starch was also reported by Hazarika and Sit ().…”

Section: Resultssupporting

confidence: 76%

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Shaikh

Ali

Hasnain

2020

J Food Process Preserv

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The present study investigated hydroxypropylation and succinylation as possible starch modifications for utilization in white sauce. Propylene oxide (20 g/100 g of starch, db) and succinic anhydride (2 g/100 g of starch, db) were added to native pearl millet (PS) and native corn (CS) starches, separately. Interestingly, no syneresis was observed in white sauces containing hydroxypropylated corn (HCWS) and hydroxypropylated pearl millet (HPWS) starches after 14 days of storage. However, sauces containing native and succinylated pearl millet starches (PWS and SPWS) showed a significant reduction in syneresis when compared to native and succinylated corn starch containing sauces (CWS and SCWS). The SCWS showed the highest peak viscosity, whereas, HPWS exhibited the lowest set back viscosity. Sensory evaluation revealed that HPWS received the highest score with respect to consistency, graininess, taste, and overall acceptability. Thermal analysis demonstrated the absence of retrogradation peak in hydroxypropylated corn (HCS) and hydroxypropylated pearl millet starches. Practical applications Starch is used in different types of sauces including white sauce mainly due to its thickening property. Commercially, corn starch is the most extensively used starch type for the formulation of food products. However, due to an increased demand for native/modified starches in food applications, it has become inevitable to explore new sources for starch production. Pearl millet possesses a great potential for commercial use due to its exceptional agronomic features like Cost‐effectiveness, easy accessibility, and high tolerance toward drought, salt, and adverse climatic conditions in comparison to other conventional starch sources. Therefore, modified pearl millet starch could be effectively utilized as a substitute for corn starch in white sauce formulation.

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Section: Resultssupporting

confidence: 76%

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Shaikh

Ali

Hasnain

2020

J Food Process Preserv

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“…The results were consistent with those of cross-linked cassava starch (Jyothi et al, 2006), waxy maize starch (Hirsch and Kokini, 2002), and taro starch (Hazarika and Sit, 2016).…”

Section: Swelling Factorsupporting

confidence: 87%

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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“…To expand the industrial applications of native starch, certain modification should be conducted through physical, chemical, or enzymatic treatment. Compared with native starch, modified starches have lower gelatinization temperatures, higher water swelling capability and better antiretrogradation characteristics (Hazarika & Sit, ; Hong, Liu, & Gu, ; Liu, Ma, Yu, Shi, & Xue, ). Therefore, modified starch is increasingly applied in surimi products to improve the gel properties and quality.…”

Section: Introductionmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

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Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch

Cited by 117 publications

References 38 publications

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

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

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

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