Hydroxypropyl and nanocrystal derivatives of white (Colocasia antiquorium) and red (Colocasia esculenta) cocoyam starches: functional, pasting, thermal and structural properties

Oladebeye, Abraham Olasupo; Oshodi, A. A.; Amoo, I. A.; Karim, A.A.; Oladebeye, Aderonke Adenike

doi:10.1007/s11694-018-9914-1

Cited by 2 publications

(2 citation statements)

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“…In fact, low enthalpy demonstrates less stability of starch crystals and the structural order (Oh et al., 2019). Most studies on the modification of starch structures with hydroxypropylation process reported a decrease in the temperatures and enthalpy of gelatinization (Javadian et al., 2021; Mehboob et al., 2021; Oladebeye et al., 2019; Park & Kim, 2020; Shaikh et al., 2017; Wang & Shi, 2020). Tang et al.…”

Section: Resultsmentioning

confidence: 99%

“…However, at constant acid hydrolysis time, by increasing the propylene oxide ratio from 5% to 25%, the crystals and the structural order (Oh et al, 2019). Most studies on the modification of starch structures with hydroxypropylation process reported a decrease in the temperatures and enthalpy of gelatinization (Javadian et al, 2021;Mehboob et al, 2021;Oladebeye et al, 2019;Park & Kim, 2020;Shaikh et al, 2017;Wang & Shi, 2020). Tang et al (2012) also observed a decrease in gelatinization temperatures and enthalpy of acid-modified Kudzu root starch by hydroxypropylation process.…”

Section: The Pasting Propertiesmentioning

confidence: 99%

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Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

Ghalambor

Asadi

Nafchi

et al. 2022

Food Science & Nutrition

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The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)‐hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5–20 h hydrolysis times) followed by HP (5%–25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005–0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.

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