Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches

Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

“…As the temperature of the medium increases, starch molecules become more thermodynamically activated, and the resulting increase in granular mobility enhances penetration of water which facilitates improved swelling capacities. Similar observations have been reported earlier for starches of red and white sorghum starches (Olayinka et al, 2011).…”

“…The drops observed in fat, protein and ash values might be closely related to the rinsing of degraded starch molecule after modification. (Olayinka et al, 2011). The protein content of the native starch though higher than that reported for native red and white varieties of sorghum starches (1.54-2.27%) (Olayinka et al, 2011) is nevertheless lower than the value obtained for rice starch 7.7% (Anderson, 1987).…”

“…(Olayinka et al, 2011). The protein content of the native starch though higher than that reported for native red and white varieties of sorghum starches (1.54-2.27%) (Olayinka et al, 2011) is nevertheless lower than the value obtained for rice starch 7.7% (Anderson, 1987). Proximate and physic-chemical properties of starch isolate are sometimes influenced by their method of extraction (Babu and parimalavalli, 2014).…”

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

“…Native bitter yam starch had higher crude protein than other native yam starches, indicating that bitter yam starch granules may be more associated to protein bodies (Otto et al 1997) than the other yam starches. Comparable protein contents of 0.28-2.89% (Odeku and Picker-Freyer 2007), 3.23% (Aprianita et al 2009) and 1.22-2.27% (Olayinka et al 2011) has been reported for yams, Australian D. alata, and red and white sorghum starches, respectively. All modifications significantly reduced crude protein of the native starches.…”

Dual modification of native white sorghum (Sorghum bicolor) starch via acid hydrolysis and succinylation

“…The DS of succinylated starch (Su) was found to be 0.08 which is higher than the values reported by Olayinka, OluOwolabi, and Adebowale (2011) who studied the effect of succinylation on red and white sorghum starches and found DS values to be 0.025 and 0.016, respectively. The reaction time used by Olayinka et al (2011) was 14 h compared to 2 h used in our study and also percentage of succinic anhydride added based on dried weight of starch was 1% which resulted in its lower DS value. Under the similar conditions as used in the present study, cassava starch resulted in DS 0.01 which is far below than the value observed for white sorghum starch (Jyothi et al 2005).…”