Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

Lawal, Olayide S.; Adebowale, Kayode O.; Ogunsanwo, B.M.; Barba, Luisa; Ilo, N.S.

doi:10.1016/j.ijbiomac.2004.12.004

Cited by 151 publications

(98 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The low PV of acid hydrolysed (34.0-167.0 cP) and citric acid substituted starches (18.0-78.5 cP) could be due to weak pastes resulting from hydrolytic effects of the acid modifications on amorphous regions of starch. Abdorreza et al (2012) and Lawal et al (2005) reported similar trends for sago and maize starches respectively. Cultivar differences may also be responsible for the significantly different breakdown viscosity (BV) between the native yam starches, with the starches from white yam showing the least susceptibility to breakdown.…”

Section: Pasting Properties Of Native and Modified Starchesmentioning

confidence: 58%

“…Reduced solubility has been reported for tempered red sorghum starch at 80°C , and tempered cassava starch at 85°C (Chatakanonda et al 2011). Acid hydrolysis may have resulted in increased solubility by de-polymerization and alteration of starch crystalline and amorphous region as reported for maize starch by Lawal et al (2005). Increased solubility of the citric acid substituted starches could be due to substitution of selected -OH sites by hydrophilic citrate group on starch molecules.…”

Section: Swelling Power (Sp) and Solubility Of Native And Modified Stmentioning

confidence: 82%

See 1 more Smart Citation

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

View full text Add to dashboard Cite

The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

show abstract

Section: Pasting Properties Of Native and Modified Starchesmentioning

confidence: 58%

Section: Swelling Power (Sp) and Solubility Of Native And Modified Stmentioning

confidence: 82%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…These results are in accordance with those reported by Forssell et al (1995) that found decreasing starch recovery (yield) in the oxidation of barley and potato starches when the chlorine concentration increased (1.0 to 4.0 % of chlorine). The effect of oxidation includes depolymerization and weakening of the starch granular structure, what makes the starch more soluble (Lawal et al 2005).…”

Section: Resultsmentioning

confidence: 99%

“…The carboxyl content was evaluated by the method described by Lawal et al (2005) with modifications. Around 2 g of modified starch was dispersed in 25 mL of 0.1 M HCl for 30 min.…”

Section: Carboxyl Group Contentmentioning

confidence: 99%

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

et al. 2012

View full text Add to dashboard Cite

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm −1 and due to axial deformation these bands changed with the crystal structure of the starch samples.

show abstract

“…A presença de grupamentos carboxilas em amidos foi estudada por vários autores 3,7,20,25,30,34,36 , que constataram o aumento dos teores em amidos oxidados. O tipo de reagente químico e a severidade do tratamento influenciam a quantidade de carboxilas e a intensidade de degradação molecular nos amidos modificados.…”

Section: Conteúdo De Carboxilasunclassified

Características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo

Shirai¹,

Haas²,

Ferreira³

et al. 2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

A utilização de amidos modificados em alimentos tem sido uma alternativa para melhorar as características que os amidos nativos não podem conferir. Os objetivos deste trabalho foram: avaliar características físico-químicas de amidos modificados com peróxido de hidrogênio, utilizar os amidos obtidos para a elaboração de doce de leite e bala de goma americana e verificar a aceitação sensorial destes produtos. Para obtenção das amostras modificadas, os amidos foram suspensos em solução de Fe 2 SO 4 .7H 2 O 0,01% e, em seguida, adicionou-se peróxido de hidrogênio 1,25%, ajustou-se o pH para 3,0, deixou-se reagir a 45 °C/15 minutos, lavou-se e secou-se a amostra em estufa de ventilação forçada a 45 °C/24 horas. Os amidos modificados apresentaram maior expansão, conteúdo de carboxilas, poder redutor e susceptibilidade à sinérese. Em relação à viscosidade aparente, verificou-se que com a modificação química houve diminuição no pico de viscosidade, especialmente quando as amostras foram analisadas em pH 7,0. A análise sensorial do doce de leite revelou que houve preferência pelas amostras elaboradas com amido de mandioquinha-salsa modificado e com o amido de milho regular ácido-modificado. A bala de goma produzida com amido de mandioquinha-salsa modificado ocupou o segundo lugar entre a preferência dos julgadores. Palavras-chave: amido oxidado; peróxido de hidrogênio; análise sensorial; doce de leite; bala de goma. AbstractThe use of modified starches in foods is made to improve characteristics that the native cannot confer. The objective of this work was to evaluate physicochemical characteristics of starches from several botanical sources after chemical modification with H 2 O 2 considering technological properties of interest to the food industry. The modified starches were used in dulce de leche and starch gum and the sensorial acceptance of these products was verified. The chemical treatment included the suspension of the native starches in a 0.01% Fe 2 SO 4 , followed by addition of 1.25% H 2 O 2 at pH 3.0 and reaction time of 15 min at 45 °C. After this period the starch was recovered by filtration, washed and oven-dried at 45 °C for 24 hours. The modified starches had higher expansion, carboxyl content, reducing power and susceptibility to syneresis. There was a decrease in the viscosity peak of the modified starches especially when the samples were analyzed in pH 7.0. The sensorial evaluation indicated that dulce de leche produced with addition of Peruvian carrot modified starch and regular corn acid-modified starch were the preferred samples. The starch gum made with modified starch of Peruvian carrot reached the second position on global preference between the panelists. Keywords: oxidized starch; hydrogen peroxide; sensory evaluation; dulce de leche; starch gum.Características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo O amido é empregado pela indústria alimentícia como ingrediente em alimentos processados, sendo esta uma de suas principais áreas de aplicação. Qu...

show abstract

Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

Cited by 151 publications

References 25 publications

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo

Contact Info

Product

Resources

About