Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

Palavecino, Pablo Martín; Penci, María Cecilia; Ribotta, Pablo Daniel

doi:10.1007/s11947-019-02381-0

Cited by 13 publications

(6 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…5 ) for both native starch and ultrasonicated starch sauces were very similar to those reported for white sauce formulated with chemically modified starch [53] and physically modified starch [23] . Overall, the results show that Gʹ and G″ increased with frequency, with the values of Gʹ always greater than G″ (no crossover) throughout the frequency range studied, indicating superior elastic properties over liquid/viscous behavior and the existence of a weak gel [54] . Ultrasonication was seen to increase the distance between both moduli compared to the native starch sauce.…”

Section: Resultsmentioning

confidence: 78%

Impact of thermo-sonication on quality indices of starch-based sauces

Okonkwo

Kwofie

Ogan

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Highlights High-intensity ultrasound treatment of rice starch was conducted at different process temperatures. Severe ultrasound treatment conditions led to complete gelatinization of rice starch. Ultrasound treatment enhanced rheological and textural properties of starch-based sauces. Ultrasonication improved the freeze/thaw stability of starch-based sauces. Ultrasound treated starches are potentially applicable in the formulation of starch-based sauces.

show abstract

Section: Resultsmentioning

confidence: 78%

Impact of thermo-sonication on quality indices of starch-based sauces

Okonkwo

Kwofie

Ogan

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

show abstract

“…The surface of the AAM-MSMPM has active functional groups (–COOH, –OH, and –NH 2 ), and the solution pH has a significant effect on its surface charge distribution and Cd(II) adsorption [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

et al. 2023

View full text Add to dashboard Cite

The magnetic polymer microsphere is a promising adsorbent due to its high adsorption efficiency and good regeneration ability from wastewater. Cassava starch magnetic porous microspheres (AAM-MSMPMs) were synthesized by graft copolymerization in inverse emulsion. Mechanically activated cassava starch (MS) was used to graft skeletons, vinyl monomers [acrylic acid (AA) and acrylamide (AM)] as copolymerized unsaturated monomers, methyl methacrylate (MMA) as the dispersing agent, and polyethylene glycol/methanol (PEG2000/MeOH) as the porogen. It was found that the AAM-MSMPM adsorbent is superparamagnetic, the saturation magnetization is 14.9 emu·g–1, and it can be rapidly and directionally separated from Cd(II) ions in aqueous solution. The FTIR indicated that the carboxyl and hydroxyl groups were grafted into MS. The AAM-MSMPM had good speroidization and a uniform size. After the porogen was added, the particle size of the AAM-MSMPM decreased from 19.00 to 7.00 nm, and the specific surface area increased from 7.00 to 35.00 m2·g–1. The pore volume increased from 0.03 to 0.13 cm3·g–1. The AAM-MSMPM exhibited a large specific surface area and provided more adsorption active sites for Cd(II) ions. The maximum adsorption capacity of the AAM-MSMPM for Cd(II) ions was 210.68 mg·g–1, i.e., 81.02% higher than that without porogen. Additionally, the Cd(II) ion adsorption process on the AAM-MSMPM can be described by Langmuir isothermal and pseudo-second-order kinetic models. A chemical reaction dominated the Cd(II) ion adsorption process on the AAM-MSMPM, and chemisorption was the rate-controlling step during the Cd(II) ion adsorption process. The AAM-MSMPM still had excellent stability after five consecutive reuses.

show abstract

“…(2011) also reported higher G′ than G″ for γ-irradiated (0.01, 0.05, 0.10, and 0.50 kGy) potato starches. Another study by Palavecino et al. (2020) studied the influence of chemical modification on pasting and gel properties of sorghum and cassava starch, and documented the higher G′ than the G″.…”

Section: Resultsmentioning

confidence: 99%

“…Singh et al (2011) also reported higher G 0 than G 00 for c-irradiated (0.01, 0.05, 0.10, and 0.50 kGy) potato starches. Another study by Palavecino et al (2020) studied the influence of chemical modification on pasting and gel properties of sorghum and cassava starch, and documented the higher G 0 than the G 00 . This indicated a more elastic behavior than viscous, which could be attributed to the intermolecular association of various components in the millets.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

Huang

Dikkala

Sridhar

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet). Moreover, similarity in treatment effect was evaluated by principal component analysis (PCA). The results revealed the significant ( p < 0.05) decrease in pasting properties of whole and dehulled millets, except for pasting temperature (71.03 to 74.88 °C). Likewise, significantly ( p < 0.05) decreased tendency was observed for all rheological properties, except for phase angle (0.05 to 0.30°) and yield point (13 to 5089). Samples showed a significant ( p < 0.05) reduction in fungal growth (89.75 × 104 to 4.46 × 104 CFU/g) compared to control (110.30 × 104 CFU/g). Moreover, samples individually formed 3 clusters (clusters 1: sorghum, 2: pearl millet, and 3: foxtail millet) based on pasting properties, which was confirmed by PCA. Therefore, the findings concluded that the effect of heat and γ-irradiation would be necessary to decrease pasting, rheological, and no microbial growth characteristics of dehulled and whole millets for the development of specific millet-based food products.

show abstract

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

Cited by 13 publications

References 38 publications

Impact of thermo-sonication on quality indices of starch-based sauces

Impact of thermo-sonication on quality indices of starch-based sauces

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

Contact Info

Product

Resources

About