Physicochemical and release kinetics of natural and retrograded starch of Indian palmyrah shoots

Varma, Ch. Ashok Kumar; Panpalia, S.G.; Kumar, K. Jayaram

doi:10.1016/j.ijbiomac.2014.02.018

Cited by 29 publications

(1 citation statement)

References 27 publications

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“…This takes place relatively quickly, allowing the structure to remain unchanged during storage. Relaxation of this gelled structure occurs in processed starchy products during their storage (Kumar Varma et al 2014). As a result, the gelatinised starches recrystallise.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Correlation between wheat starch annealing conditions and retrogradation during storage

Yu¹,

Wang²,

Xu³

et al. 2016

Czech J. Food Sci.

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Yu K., Wang Y., Xu Y., Guo L., Du X. (2016): Correlation between wheat starch annealing conditions and retrogradation during storage. Czech J. Food Sci., 34: 79-86.The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility.

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Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Correlation between wheat starch annealing conditions and retrogradation during storage

Yu¹,

Wang²,

Xu³

et al. 2016

Czech J. Food Sci.

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Isolation and Characterization of Colon Targeting Starch from the Non‐Conventional Source of Jharkhand, India

Roy

Kumar

2023

Starch Stärke

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Staple foods are generally the conventional sources of starch. The exploration of non‐conventional and cheap sources of starch has gained momentum. In present study, starch from mankanda (Alocaisa macrrorhizos) tubers was isolated by using basic (NaOH 0.05%, w/w; NAS) and acidic (citric acid 0.03%; CAS) media and evaluated for its physicochemical, structural, thermal, rheological and release profile. The %yield of NAS and CAS starch was found to be 8.14% and 7.28%, with neutral pH, high water holding capacity, moisture content, amylose content, low ash values, restricted swelling, and excellent flow. The granules of the starches were irregular, with a diameter ranging from 1.34‐16.12 um. XRD analysis revealed the combination of type A and B crystal. FT‐IR spectra of both starch samples were almost found to be similar in nature. TGA and DSC analysis indicate good thermal stability. Both starches exhibited shear thinning behavior. In‐vitro drug release studies reflects that that the extracted native starch from mankanda tubers has an immense potential for the development of sustained release formulations to target the lower gastrointestinal region like colon by protecting the drug from the physiological environment of the stomach and small intestine.This article is protected by copyright. All rights reserved

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Studies on water soluble polysaccharides from Pithecellobium dulce (Roxb.) Benth. seeds

Bagchi

Kumar

2016

Carbohydrate Polymers

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Physicochemical and release kinetics of natural and retrograded starch of Indian palmyrah shoots

Cited by 29 publications

References 27 publications

Correlation between wheat starch annealing conditions and retrogradation during storage

Correlation between wheat starch annealing conditions and retrogradation during storage

Isolation and Characterization of Colon Targeting Starch from the Non‐Conventional Source of Jharkhand, India

Studies on water soluble polysaccharides from Pithecellobium dulce (Roxb.) Benth. seeds

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