Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking

Chen, Bo-Ru; Dang, Leping; Xiao, Zhigang; Fang, Wenzhi; Hou, Mengna; Liu, Tiankuo

doi:10.1016/j.foodchem.2016.09.128

Cited by 75 publications

(49 citation statements)

References 33 publications

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“…Therefore, the CCS paste could form a stable three‐dimensional gel after freezing. These results were consistent with those of Chen …”

Section: Resultssupporting

confidence: 93%

“…The degree of substitution (DS) of cross‐linked starch is generally too small to measure directly, and the sedimentation volume (S) is negatively correlated with the DS; the smaller the S, the larger the DS . The measurement volume was determined according to the method described by Tang and Chen, and the procedure was as follows: 0.5 g of CCS was dispersed into 25 mL of distilled water and heated to 82–85 °C for 2 min until the sample completely gelatinized, after which it was cooled to room temperature. The resulting paste (10 mL) was then transferred to a centrifuge tube and centrifuged at 4000 rpm for 2 min.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

High‐Efficient Preparation of Cross‐Linked Cassava Starch by Microwave‐Ultrasound‐Assisted and its Physicochemical Properties

Sun

He²,

Feng-yuan

et al. 2019

Starch Stärke

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Cross‐linked cassava starch (CCS) is prepared by a simple method assisted by microwave‐ultrasound using cassava starch as raw material. Several factors affecting cross‐linking reaction such as starch concentration, microwave–ultrasound power ratio, pH, reaction time, and amount of (NaPO3)6 are investigated by orthogonal experiment in terms of sedimentation volume for the CCS and the optimum conditions are established. Under these conditions, the sedimentation volume of the prepared CCS is 3.50. After cross‐linking, the crystallinity measured by X‐ray diffraction (XRD) decreases which is also confirmed by Fourier transform infrared (FTIR) spectroscopy. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) observations indicate that the obtained CCS is in rough spherical with the same average sizes as native starch. Thermogravimetric analysis (TGA) reports CCS exhibit higher thermal stability. In addition, the physicochemical properties of CCS are been studied. It is found that the freeze‐thaw stability, acid resistance, and thermal stability are highly improved, indicating that CCS has high application value in the food industry.

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“…Therefore, the CCS paste could form a stable three‐dimensional gel after freezing. These results were consistent with those of Chen …”

Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

High‐Efficient Preparation of Cross‐Linked Cassava Starch by Microwave‐Ultrasound‐Assisted and its Physicochemical Properties

Sun

He²,

Feng-yuan

et al. 2019

Starch Stärke

View full text Add to dashboard Cite

show abstract

“…The peaks at 931, 851, 760, and 576 cm −1 were due to the stretching vibrations of the anhydroglucose ring. The bands at 1157 and 1082 cm −1 have been reported to be related to the crystalline region in the starch, whereas the peak at 1016 cm −1 is associated with the relatively amorphous structure of starch …”

Section: Resultsmentioning

confidence: 99%

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

et al. 2018

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In this study, oxidized sucrose is employed to crosslink corn starch at 100, 110, and 120 °C. The cross‐linked starch is analyzed by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (1H NMR) spectroscopy. The X‐ray diffraction (XRD) analysis reveals that cross‐linked starch exhibits a “V” crystal structure after modification. Thermogravimetric (TG) analysis demonstrates that the destruction of the crystal structure increases the thermoplasticity of the starch. A decrease in the viscosity of the cross‐linked starch using a Rapid Visco Analyzer (RVA) is noted. However, compared with native starch, the swelling power of cross‐linked starch shows a negative correlation with treatment temperature. Furthermore, the cross‐linked starch that is treated at 100 °C experiences a fivefold increase in both swelling ratio and water binding capacity, compared with native starch. Additionally, low‐field nuclear magnetic resonance (low‐field NMR) analysis verifies the excellent hydrophilic properties of the cross‐linked starch. The oxidized sucrose‐modified starch (OSMS) is an alternative for improving starch‐based products, potentially in turn guiding further advancements in the pharmaceutical and food industries.

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“…But major problem associated with the use of biopolymer for several applications are their low mechanical and water barrier properties. This can be overcome by various methods, like blending, crosslinking, and nanoreinforcement. Reinforcing thermoplastic starch with naturally derived nanomaterials like nanocellulose, nanoclay, nanochitin etc is one of the best practices to improve the properties of biopolymers by conserving its biodegradability.…”

Section: Introductionmentioning

confidence: 99%

Cellulose Nanofiber vs Nanocrystals From Pineapple Leaf Fiber: A Comparative Studies on Reinforcing Efficiency on Starch Nanocomposites

Balakrishnan

Gopi

Geethamma

et al. 2018

Macromolecular Symposia

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Cellulose nanofibers (CNFs) and nanocrystals (CNCs) are nanoscale materials obtained from nature by various physical and chemical treatments that has a strong reinforcing ability. CNFs and CNCs have different size, shape, viscosity, and other properties. This study focusses on comparative studies on reinforcing effect of CNFs and CNCs on thermoplastic starch (TPS). The nanocomposites with different weight percentage of reinforcing fillers are fabricated via solvent casting. The transparent TPS/CNF and TPS/CNC films are well characterized using dynamic mechanical analysis to study the effect of filler loading on viscoelastic behavior. All the nanocomposite films has better properties compared to neat TPS. But comparing the properties of CNFs and CNCs on the starch matrix, at some point of time, TPS/CNC composites are more transparent. But due to higher degree of entanglement, strong intermolecular attraction between starch and nanofibers, TPS/CNF composites are better, and the authors modeled the data with DMA and found that the nanofibers have better reinforcing ability and stress transfer character than CNCs. This type of comparative studies helps to find out the proper criteria to reinforce bio‐based material like starch for various applications.

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Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking

Cited by 75 publications

References 33 publications

High‐Efficient Preparation of Cross‐Linked Cassava Starch by Microwave‐Ultrasound‐Assisted and its Physicochemical Properties

High‐Efficient Preparation of Cross‐Linked Cassava Starch by Microwave‐Ultrasound‐Assisted and its Physicochemical Properties

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

Cellulose Nanofiber vs Nanocrystals From Pineapple Leaf Fiber: A Comparative Studies on Reinforcing Efficiency on Starch Nanocomposites

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