Hypochlorite Oxidation of Barley and Potato Starch

Forssell, Pirkko; Hamunen, Antti; Autio, Karin; Suortti, P.; Poutanen, Kaisa

doi:10.1002/star.19950471002

Cited by 118 publications

(54 citation statements)

References 24 publications

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“…The potency of starch granules increased which strengthens the diffusion of starch particles in water. [15] Similar trends of increased SP and solubility with increased temperature was found for millet starch [29] , barley and potato starch [34] , rice starch, [35] and corn starch. [36] The difference in structure of starch granules may contribute to variations within the SPs and solubility of different cereal starches.…”

Section: Sp and Solubility Of Starchessupporting

confidence: 69%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

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Section: Sp and Solubility Of Starchessupporting

confidence: 69%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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“…Many studies have reported the influence of oxidation on the gelatinization properties of starch but the results are somewhat inconclusive and seem to depend on starch origin as well as the modification conditions. Forssell et al (1995) observed an increase in T o of oxidized barley starch, while the T o of oxidized potato starch remained unchanged. Wang and Wang (2003) reported an increase in T o of oxidized waxy and common corn starches, when a low concentration of hypochlorite (≤1.25% active chlorine) was used in the modification process.…”

Section: Discussionmentioning

confidence: 81%

Physicochemical properties of chemically modified starches from different botanical origin

Xiao¹,

Lin²,

Liu³

et al. 2011

Sci. Res. Essays

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Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigated. It was found that cross-linking treatment increased peak, setback and final viscosities of rice and maize starches but decreased those of potato starch. The paste clarities of cross-linked rice and maize starches significantly reduced, whereas those of cross-linked potato starch increased. Oxidation treatment significantly decreased peak, final and setback viscosity values of all starches and significantly increased paste clarities. Dual-modified starches had higher peak, final viscosities and the ability to resistant to shear compared with oxidized starches, meantime it had lower tendency of retrogradation and higher paste clarities compared with cross-linked starches. Under those conditions of dual-modification, undesirable starch properties were counteracted.

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“…Modifi cou-se o amido do taro por tratamento oxidativo com hipoclorito de sódio (NaOCl), conforme metodologia descrita por Forssel et al (1995). Preparou-se a pasta de amido a 50 g. 100 mL -1 , ajustando o pH para 9,5 com hidróxido de sódio a 2M.…”

Section: Modificação Por Oxidaçãounclassified

AMIDO NATIVO E MODIFICADO DE TARO (Colocasia esculenta L. Schott): CARACTERIZAÇÃO QUÍMICA, MORFOLÓGICA E PROPRIEDADES DE PASTA

2013

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O objetivo desta pesquisa foi comparar as propriedades do amido nativo de taro (Colocasia esculenta L. Schott), clone Macaquinho, com o seu amido modifi cado por oxidação para utilização pela indústria alimentícia. As amostras foram avaliadas com base nas alterações referentes à sua morfologia e propriedades funcionais. Os percentuais de grupos carboxila e carbonila obtidos após modifi cação classifi cou o tratamento empregado como brando, o qual é determinante para a caracterização funcional desse amido. A microscopia revelou grânulos com formatos circulares e poliédricos, aglomerados, tendo o amido oxidado apresentado grânulos um pouco mais volumosos. O amido oxidado mostrou maior poder de intumescimento e solubilidade na temperatura prevista para gelatinização (75ºC), embora tenha sido superado pelo homólogo nativo em temperatura próxima a 80ºC, com valores máximos para ambos os amidos a 95ºC. O amido oxidado também apresentou maior capacidade de absorção de água e óleo, transparência e propriedades de pasta em relação ao amido nativo. A modifi cação conduzida evidenciou excelentes vantagens para a indústria alimentícia que necessita de produtos com propriedades específi cas em temperaturas mais baixas em virtude da rapidez desejada no preparo de sopas, molhos e sobremesas, entre outros alimentos instantâneos. PALAVRAS-CHAVE: AMIDO DE TARO; AMIDO MODIFICADO; Colocasia esculenta; MORFOLOGIA; PROPRIEDADES FUNCIONAIS.

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Hypochlorite Oxidation of Barley and Potato Starch

Cited by 118 publications

References 24 publications

In vitro digestibility, pasting, and structural properties of starches from different cereals

In vitro digestibility, pasting, and structural properties of starches from different cereals

Physicochemical properties of chemically modified starches from different botanical origin

AMIDO NATIVO E MODIFICADO DE TARO (Colocasia esculenta L. Schott): CARACTERIZAÇÃO QUÍMICA, MORFOLÓGICA E PROPRIEDADES DE PASTA

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