Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars

Moin, Abeera; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.foodchem.2015.03.119

Cited by 45 publications

(27 citation statements)

References 24 publications

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“…This could be due to the alkaline treatment during modification with succinic anhydride. Moin et al () and Lawal () also reported pronounced deformation of starch granule after succinylation in rice and Guinea yam starch, respectively. In the succinylated–crosslinked starches, the extent of deformation and roughness has slightly increased.…”

Section: Resultsmentioning

confidence: 92%

“…The previously described method of Moin, Ali, and Hasnain () was used to modify Basmati and Irri starches by using 4% succinic anhydride ( w / w , db). Starch slurry 40% ( w / w , db) was prepared in distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…The method of Moin et al () was employed to estimate the degree of succinylation of rice starches. Briefly, starch (1.0 g, db) was weighed in 250‐ml conical flask followed by addition of 50 ml of 75% ethanol ( v / v ).…”

Section: Methodsmentioning

confidence: 99%

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Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

2019

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Background and objective Starches were isolated from two indigenous rice varieties of Pakistan, namely Basmati and Irri. Effect of succinylation followed by crosslinking was studied on thermal, physicochemical, and morphological characteristics of Basmati and Irri starches. Findings The percent succinylation and crosslinking were found to be (8.5, 5.9)% and (88.77, 47.49)%, respectively. SEM micrographs revealed surface erosion of starch granules after succinylation. However, modifications were not found to affect granular integrity of starches. The pasting temperature reduced but peak viscosity increased after succinylation. The reduction in peak viscosity of succinylated–crosslinked Irri and Basmati starches was 89% and 47%, respectively, when compared to their succinylated counterparts, which could be attributed to formation of diphosphate linkages after crosslinking. The DSC analysis suggested improvement in granular stability after dual modification. After 7 days of cold storage, native starch gels were found to have significantly higher hardness in comparison with single‐ and dual‐modified starches. Conclusions Significant physicochemical alterations occurred after aforementioned dual modification. Findings suggest the use of succinylated–crosslinked rice starches in frozen foods, weaning baby foods, and soft confectionary products. Significance and novelty Succinylation followed by crosslinking is a unique modification, which has never been reported on Pakistani Basmati and Irri rice starches. These findings provided fundamentals for the commercial applications of succinylated–crosslinked rice starches. Moreover, the use of inexpensive broken rice grains for preparation of dual‐modified starches could make product development cost‐effective.

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Section: Resultsmentioning

confidence: 92%

Section: Methodsmentioning

confidence: 99%

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Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

2019

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“…The solubility and swelling power of native and sorghum starch were determined by the method of Moin, Ali & Hasnain …”

Section: Methodsmentioning

confidence: 99%

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

et al. 2018

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Nutmeg (Myristica fragrans Houtt) and its solvent extracts are being used across the world for their strong anti‐inflammatory, antioxidant and antimicrobial activity attributed to their naturally occurring phytochemicals. The loading of nutmeg oleoresin in a matrix of gum arabic and sorghum starch (native and OSA modified) in different ratios is achieved in this study through microencapsulation by using a spray drying method. Morphological and chemical changes after modification of starch are analyzed through scanning electron microscopy and FTIR spectroscopy, respectively. Both native and modified sorghum starch granules are found to be polygonal and spherical in shape. The bioactive extracts from the microcapsules are analyzed for DPPH radical scavenging activity, phenolic content, flavonoid content, and antimicrobial activity. Extracts from the nutmeg microcapsules comprised of gum arabic and OSA modified sorghum starch possess excellent bioactive functional properties as compared to native sorghum starch. The samples comprised of gum arabic and starch (native and OSA modified) in the ratio of (75:25) and (50:50) show excellent antioxidant activity and high retention of phenolic and flavonoid content after 60 days of storage. All the bioactive extracts show antimicrobial activity against Escherichia coli and Bacillus cereus.

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“…[ 13–15 ] Succinated starch has a good film‐forming capability and reduces the tendency to retrogradation. [ 16 ] Previous studies on films made from succinated starch have shown that succination increases the hydrophobicity, allowing decreasing solubility and water vapor permeability (WVP). [ 8,17 ] Likewise, an improvement of mechanical properties such as elongation, tensile strength or Young's modulus has been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of dual chemical modification on the properties of biodegradable films from achira starch

Canales

Marín

Aldapa

et al. 2020

J of Applied Polymer Sci

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The objective of this study was to evaluate the effect of a dual modification (acid hydrolysis and succination) on the structural, mechanical, thermomechanical, and permeability properties of films from achira starch. Micrographs of films revealed a smooth surface and some remnants of starch granules, indicating a partial gelatinization. Tensile strength and percentage of elongation increased in films from double modified starch (10.50 MPa and 42.83%, respectively). The OH groups formed in the amylose and amylopectin chains during the hydrolysis and the alkoxide groups (RO−) generated during the succination resulted in high values of water vapor permeability (3.215 × 10−10 g/s m Pa). The glass transition temperature (Tg) of films from hydrolyzed–succinated starch was decreased due to the reduction of the molecular weight of the polymeric chains and the presence of succinate groups that reduced the molecular interactions of the polymeric chains, increasing the mobility and therefore decreasing the softening temperature.

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Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars

Cited by 45 publications

References 24 publications

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Effect of dual chemical modification on the properties of biodegradable films from achira starch

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