Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization

Abstract

Nanoparticles are prepared from native taro starch and both the native starch and starch nanoparticles are subjected to physical modification by heat moisture treatment, microwave treatment, and ultrasonic treatment, and their properties studied. The sizes of the starch granules are reduced and most of the particles seem to be fused in the starch nanoparticles. Differences in the XRD pattern are seen for the modified starches and the starch nanoparticles, and modified starch nanoparticles presented loss of crystallinity. Distinct differences are observed in the FT‐IR spectra for modified starch nanoparticles. Swelling, solubility, clarity, and pasting properties are also found to be affected by the modification process and the behavior is different for the modified native starches and modified starch nanoparticles. Freeze‐thaw stability is found to be better for the starch nanoparticles and modified starch nanoparticles. Modification of starch nanoparticles causes changes in properties, which are very different than modification of native starch.

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

“…The other reason maybe is that amylose reacts with liposome to form lipid-complex, which limits the expansion of starch, the transparency of starch was reduced, the transparency of HMT starch paste was lower than that of natural starch paste. This is consistent with before studies, which HMT reduced the transparency of starch (Das & Sit, 2021).…”

“…The transparency depends on the swelling size of starch granules and the content of amylopectin after gelatinization. The higher the content of amylopectin will cause the stronger transmittance of light and the higher transparency (Das & Sit, 2021). At high temperature and high humidity, some long branched starch molecules react physically with vaporized water, and some glycoside bonds are broken, which leads to the increase of short amylose in HMT process, the content of amylose in chickpea starch was increased indirectly (Han et al, 2021c).…”

Guinea Grass Seed (Megathyrsus maximus), a Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties

“…The paste clarity of starch was determined by the method of Das and Sit. [ 20 ] The starch suspension (0.2 g of starch sample in 20 mL of DW) was heated in the water bath at 90 °C (1 h) and cooled to room temperature. The paste clarity was measured as % transmittance of 640 nm using a UV–Vis Spectrophotometer (DR‐6000 HACH, USA).…”

From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure

“…Regarding the SNP preparation, two methods have been reported: the "top-down," where there is a breakdown of the larger particles (produced from the refinement of the structure and size, such as chemical or enzymatic hydrolysis), and the "bottom-up," where the particles are prepared from a controlled accumulation of molecules regulated by thermodynamic processes, such as self-assembly [81] and nanoprecipitation. [82][83][84][85][86][87][88][89][90][91][92][93][94] Most studies (Table 1) show that the SNP preparation are based on the "top-down" methods.…”