Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Abstract

Amidst rising demand for modified starch, hydroxypropylated derivatives from water yam, an underutilized tropical botanical source remains unexplored. The objective of this work therefore is to extract starch from water yam, modify same by hydroxypropylation and determine their physicochemical, functional and morphological characteristics. 
 
 Extraction of starch was carried out by blending peeled water yam previously soaked in 0.2%(w/v) NaHSO3 solution and filtering the resulting slurry. The filterate was next suspended in 0.2% NaOH solution, allowed to sediment and the supernatant oven-dried (400C) for 24 hrs. The dried product was subjected to hydroxypropylation (HP) (propylene oxide 4-12%/100g starch) and extent of molar substitution (MS) determined. The native and Hydroxypropylated starch (HPS) were evaluated for physicochemical, functional and morphological characteristics following standard methods. Pasting properties were analysed using Rapid Visco Analyzer (RVA) and elucidation of inherent functional groups was carried out by analyzing the FTIR Spectrum.
 
 Starch yield of 84.2% (dry wt. basis) and molar substitution (0.0024-0.05) of HPS were established. Bulk density increased (0.4988-0.6005g/cm3) with MS. There was significant (p=0.05) increase in the degree of Whiteness (W) (42.4-63.6%). Although granule size reduction was evident (33.88-33.43µm), hydroxypropylation did not affect their morphology. There was decline in concentrations of crude protein (0.18-0.01%), ash (1.35-0.34%) and amylose (44.19-37.48%) as MS rose. In contrast, there was significant (p=0.05) increase in water (1.76-2.66g/g) and oil absorption capacities (0.72-1.42g/g), swelling power (1.54-4.19g/g) and solubility (3.17-5.84g/g) at 500C. Freeze thaw cycles showed marked reduction in syneresis (10.3-1.09%) as MS increased. Peak Viscosity, pasting temperature and peak time of the HPS ranges were 297.83-583.6, 81.9-86.40C, and 4.5-7.0 mins respectively. FTIR band spectra indicated the presence of hydroxypropyl substituent groups in the modified starch.
 
 Hydroxypropylated starch (from water yam) at different molar substitution has been characterised and its properties established with strong potentials for wider applications in food systems.

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

“…The result was higher than the report of Babu and Parimalavalli ( 2014 ) for sweet potato starch (18.17%–18.56%). However, greater amylose contents were reported in potato (40.8%), water yam (44.18%), and Dioscorea pyrifolia (44.47%) (Arueya & Ojesanmi, 2019 ; Sharlina et al., 2017 ; Zhao et al., 2018 ). The amylose content of anchote starch was in the range normally expected (15%–30%) in starches except the raw tuber dried at higher temperatures (80°C and 100°C), in which it was slightly higher, and for the blanched tuber dried at 100°C, it was lower.…”

“…The amylose content of anchote starch was in the range normally expected (15%–30%) in starches except the raw tuber dried at higher temperatures (80°C and 100°C), in which it was slightly higher, and for the blanched tuber dried at 100°C, it was lower. The starch amylose content determines its functional properties such as water absorption capacity (WAC), swelling power (SP), thickening, and gelling (Arueya & Ojesanmi, 2019 ; Babu & Parimalavalli, 2014 ), which may dictate most of the starch uses. Therefore, the higher amylose content in raw flour starch contributes to its lower functionality, which could limit its application in food processing industries such as bakery.…”

“…Amylose and amylopectin of anchote starch were determined according to Arueya and Ojesanmi ( 2019 ). Accordingly, 0.10 g of the starch sample was weighed into a 100‐ml volumetric flask, and 1 ml of 99% ethanol and 9 ml of 1 M NaOH solution were added.…”

“…and Dioscorea pyrifolia (44.47%) (Arueya & Ojesanmi, 2019;Sharlina et al, 2017;Zhao et al, 2018). The amylose content of anchote starch was in the range normally expected (15%-30%) in starches except the raw tuber dried at higher temperatures (80°C and 100°C), in which it was slightly higher, and for the blanched tuber dried at Therefore, the higher amylose content in raw flour starch contributes to its lower functionality, which could limit its application in food processing industries such as bakery.…”

“…100°C, it was lower. The starch amylose content determines its functional properties such as water absorption capacity (WAC), swelling power (SP), thickening, and gelling(Arueya & Ojesanmi, 2019;Babu & Parimalavalli, 2014), which may dictate most of the starch uses.TA B L E 2Note: Values are mean ± standard deviation of three replications. Means shared the same letters in a column are not significantly different (p < .05).Abbreviations: CV, coefficient of variation; DT, drying temperature; FC, foaming capacity; FS, foam stability; LSD, least significant difference; OAC, oil absorption capacity; PP, preprocessing;SP, swelling power; WAC, water absorption capacity; WAI, water absorption index; WSI, water solubility index.…”