Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches

Lee, Su Jin; Hong, Joo Yeon; Lee, Eun Jung; Chung, Hyun Jung; Lim, Seung Taik

doi:10.1016/j.carbpol.2015.01.009

Cited by 48 publications

(15 citation statements)

References 25 publications

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“…Particles of pregelatinised preparations have diverse size and irregular shapes, which is reflected in their polydispersivity combined with multimodality. Similar conclusions were drawn by Lee et al (2015).…”

Section: Resultssupporting

confidence: 87%

Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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The physical and adsorptive properties of three products of modified maize starch in terms of the susceptibility of starch granules to surface processes as affected by their physicochemical diversity was compared in this study, using five mathematical models. It was assumed that modification of native starch is an important factor affecting its adsorptive properties. The products under study differed significantly in terms of the distribution of the size and shape parameters of their granules. The Guggenheim, Anderson and de Boer equation, characterised by relatively low sums of square deviations and low and similar errors of their different parameters, was the most useful in the description of empirically determined isotherms of adsorption. Parameters of the Guggenheim, Anderson and de Boer equation were used to estimate the parameters of the product surface microstructure. Modification of native maize starch differentiated the size of the monolayer, specific surface of sorption, and characteristics of capillaries.

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Section: Resultssupporting

confidence: 87%

Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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“…reported that films prepared with a double‐modified banana starch (oxidized–acetylated) and stored for 60 days showed higher crystallinities (21.3%) than their freshly prepared counterparts (9.5%). The intra‐ and intermolecular hydrogen bonds are responsible for the highly ordered crystalline structure; when gelatinized starch films are prepared, the crystalline regions of starch granules are partly destroyed by heating and mechanical stirring, and the permeation of esterifying and crosslinking agents can enhance this destruction . The final degree of crystallinity of the films depends on the ability of the chain to form crystals as well as on the mobility of the chain.…”

Section: Resultsmentioning

confidence: 99%

“…There is an increasing trend in dual modification of starch, which can involve a combination of physical, chemical or enzymatic methods . In starches with multiple modifications, the functional benefits of each individual modification are retained . Qiu et al .…”

Section: Introductionmentioning

confidence: 99%

Preparation and partial characterization of films made with dual‐modified (acetylation and crosslinking) potato starch

2019

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Background Starch is an alternative material for the production of biodegradable plastics; however, native starches have drawbacks due to their hydrophilic nature. Chemical modifications such as acetylation and crosslinking are used to broaden the potential end‐uses of starch. Dual modification of starches increases their functionality compared to that of starches with similar single modifications. In this study, a dual‐modified potato starch (acetylated and crosslinked) was used to produce films by casting. Results Changes in the arrangement of the amylopectin double helices of dual‐modified starch were evident from X‐ray diffraction patterns, pasting profiles and thermal properties. The degree of substitution for acetyl groups was low (0.058 ± 0.006) because crosslinking dominated acetylation. Modified starch film had higher elongation percentage (82.81%) than its native counterpart (57.4%), but lower tensile strength (3.51 MPa for native and 2.17 MPa for dual‐modified) and lower crystallinity in fresh and stored films. The sorption isotherms indicated that the dual modification decreased the number of reactive sites for binding water, resulting in a reduction in the monolayer value and a decrease in the solubility and water vapor permeability. Conclusions Dual modification of starch may be a feasible option for improving the properties of biodegradable starch films. © 2018 Society of Chemical Industry

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“…The gel hardness, adhesiveness, springiness, and gumminess of starch granules after esterification treatment were lower than that of the native starch. The structure of gel after gelatinization was an ordered structure caused by the reassociation of starch chains (Lee, Hong, Lee, Chung, & Lim, ). The gel hardness of CTS (24.15 g) and PTS (20.95 g) was significantly ( p ˂ .05) reduced compared to NTS (89.3 g).…”

Section: Resultsmentioning

confidence: 99%

“…The gel texture of starches subjecting to modification treatments is summarized in springiness, and gumminess of starch granules after esterification treatment were lower than that of the native starch. The structure of gel after gelatinization was an ordered structure caused by the reassociation of starch chains (Lee, Hong, Lee, Chung, & Lim, 2015).…”

Section: Gel Texture Analysis Of Native and Modified Starchesmentioning

confidence: 99%

Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles

Hong

et al. 2019

J Food Process Preserv

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Total starch (TS), large A‐type starch (AS), and small B‐type starch (BS) separated from wheat flour were used to be esterified with acetic anhydride via conventional and pulsed electric field‐assisted (PEF‐assisted) methods. The rheological properties of these esterified wheat starch and their effects on the quality of noodles were studied. The RVA results showed that the two esterification methods can reduce the peak viscosity of TS, AS, and increase that of BS and it was higher as modified by the PEF‐assisted method. While the loss factor of gel expressed the opposite trend. Gel hardness of all types of starch was greatly reduced by modification, especially for PEF‐assisted esterification. After adding modified starches to the noodle‐making flour, all the esterified starches can improve the color of noodles and increase the water absorption rate. Compared with noodles adding native BS, the stretching distance of noodles was added by 12 mm after being added PEF‐assisted esterified BS. Practical applications This study explored the effects of esterification on total starch (TS), large size of A‐type starch (AS), and small size of B‐type starch (BS) as well as the modified starches applied on noodles. Adding pulsed electric field (PEF)‐assisted esterified starch was beneficial to improve the hardness of noodles and increase the stretching distance especially for that of adding PEF‐assisted BS. These results provide a technical reference that PEF‐assisted esterified starch, which can be considered as a food additive improver, has greater feasibility and effectiveness than conventionally esterified starch and it brings new light on the role of PEF technology in the texture and quality of cereal products.

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Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches

Cited by 48 publications

References 25 publications

Sorptive properties of modified maize starch as indicators of their quality

Sorptive properties of modified maize starch as indicators of their quality

Preparation and partial characterization of films made with dual‐modified (acetylation and crosslinking) potato starch

Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles

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