Optimisation of porous starch preparation by ultrasonic pretreatment followed by enzymatic hydrolysis

Qian, Jianhua; Chen, Xingyu; Xue-xiao, Ying; Lv, Bin-Feng

doi:10.1111/j.1365-2621.2010.02469.x

Cited by 43 publications

(18 citation statements)

References 12 publications

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“…(However, SEM photomicrographs in their paper show that preparations made by ultrasonic treatment after digestion with the enzyme were the most porous and apparently had the largest surface area.) Qian et al (2010) pretreated starch with ultrasound before using an amylase to make porous starch. Z.…”

Section: Preparation Of Porous Starchmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

241

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Preparation Of Porous Starchmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

241

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“…Porous starch can be obtained by physical, chemical, and biological methods. Ultrasonic and enzyme treatment has been mostly reported to produce porous starch [3,5]. It was reported that hollows or pores were formed on the surface and inside the granules, resulting in an increased surface area of the starch granules.…”

Section: Introductionmentioning

confidence: 99%

“…To overcome these shortcomings, various modified starch have been developed to obtain high surface areas and pore volumes. Porous starch is one such material which has received significant attention in recent years [3,4].…”

Section: Introductionmentioning

confidence: 99%

Corn porous starch: Preparation, characterization and adsorption property

Zhang

Cui

Liu

et al. 2012

International Journal of Biological Macromolecules

208

121

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“…And Qian, J., et al (2011) combined ultrasonic and enzymatic hydrolysis in an attempt to enlarge the pores. The problem on this treatment is on the determination of the optimum degree of enzymatic hydrolisis and also sometimes the adsorbent dissolves in the mixture creating an additional waste.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Crosslinker and Pore Generated on Selective Adsorbent (Cu2+) based on Grafting of Acrylic Acid onto Cassava Starch

Witono¹,

Henrietta²,

Miryanti³

2015

MAS

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The technology development in many industries nowadays, such as electronic industry produces heavy metal wastes which may pollute our environment. The use of adsorbent as a heavy metal removal from soil and water is one of the efficient process which can be considered to be used. In addition the release of the adsorbate becomes an important way as well because usually those heavy metals still have a high value. The objective of this research is to develop adsorbent based on cassava starch. So, the release process will become easier and will not produce another waste. The adsorbent was produced through the grafting of acrylic acid onto cassava starch by using Fenton initiator. To construct a stable 3-D network, the crosslinker (CL) N,N'-methylenebisacrylamide was added. The variable observed were the amount of CL added (0.5%; 1.5%; 2.5% and 3.5%) and the treatment of generating more pores on starch copolymer. The treatments on starch copolymer observed were single freezing, second freezing, and citric acid modification and carbonization methods. Analysis performed on the adsorbent was % add-on, water absorption and metal adsorption (especially Cu 2+ ion) capacity. The result showed that the used of 2.5% CL produced the highest add-on (47.66 %), the highest water absorption capacity and the highest metal adsorption capacity (0.29g Cu 2+ /g adsorbent) The citric acid modification also produced the highest pores on the adsorbent.

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Optimisation of porous starch preparation by ultrasonic pretreatment followed by enzymatic hydrolysis

Cited by 43 publications

References 12 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Corn porous starch: Preparation, characterization and adsorption property

The Effect of Crosslinker and Pore Generated on Selective Adsorbent (Cu2+) based on Grafting of Acrylic Acid onto Cassava Starch

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