Physicochemical properties of chemically modified starches from different botanical origin

Xiao, Huaxi; Lin, Qinlu; Liu, Gao-Qiang; Wu, Yue; Tian, Wei; Wu, Wei; Fu, Xiangjin

doi:10.5897/sre11.618

Cited by 24 publications

(3 citation statements)

References 28 publications

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“…A lower amylose content was observed after dual modification of yam starch when compared to crosslinking with STMP alone [29]. Huaxi et al [34] reported a DC of 20% in dual crosslinked potato starch which is lower than values observed in this present work. Higher values for DC (47.34% -58.28%) were reported after dual modification of lotus (Nelumbo nucifera) rhizome starch [35] while the dual modification of banana starch in another study had DC between 21.99% and 46.74% [36].…”

Section: Effect Of Dual Modification On Amylose Content Ds and DCcontrasting

confidence: 81%

Effect of oxidized sucrose, citric acid crosslinking and dual modification on some physicochemical properties of cassava starch for potential application in packaging films

Kalu¹,

Egwim²,

Jigam³

et al. 2022

BIOMED Nat. Appl. Sci.

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Background: Crosslinking is one method of starch modification that has been applied to improve the properties of starch and starch-based films. The effects of different crosslinkers on some properties of starch give an insight into the impact the crosslinking modification will have on the final behaviour of starch films. The aim of this study was to analyse the effects of oxidized sucrose and citric acid crosslinking on cassava starch intended for packaging film applications. Methods: Cassava starch was crosslinked with oxidized sucrose and citric acid individually and also in combination (dual modification). The properties studied were amylose content, degree of substitution (DS), degree of crosslinking (DC), solubility, swelling power and paste clarity while FTIR, SEM, XRD and thermal analysis were also carried out. Results: The optimal concentrations of oxidized sucrose and citric acid in this study were 1% and 5% resulting in a maximum amylose content of 20.78 and 19.4 respectively while an intermediate DS (0.182- 0.401) was recorded for all crosslinked starches. The swelling power and solubility of oxidized sucrose crosslinked starch (OS-starch) was lower than that of citric acid crosslinked starch (CA-starch) in all the temperatures observed. The SEM, XRD as well as FTIR analysis highlighted changes in the crystalline structure of starch granules after the crosslinking. Thermo-gravimetric analysis indicated that the thermal stability of all starches was significantly improved by crosslinking, as residual weights of 18.74%, 19.59% and 19.68% were observed for CA-starch, OS-starch, and dual modified starch (OS-CA starch) respectively. Conclusion: Overall, the study suggests that although both crosslinkers significantly improved the physicochemical properties of cassava starch studied, oxidized sucrose had higher effect on most these properties, hence can be suggested to be better suitable when modifying starch for packaging film applications.

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Section: Effect Of Dual Modification On Amylose Content Ds and DCcontrasting

confidence: 81%

Effect of oxidized sucrose, citric acid crosslinking and dual modification on some physicochemical properties of cassava starch for potential application in packaging films

Kalu¹,

Egwim²,

Jigam³

et al. 2022

BIOMED Nat. Appl. Sci.

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“…Cv.GHB-223 and cv.GHB-732 showed non-significant (p < 0.05) difference in DC. Various workers have reported DC values ranging from 51.3% to 99.1% for corn starches, [8] 60.1% for potato, [25] 35.9% to 82.4% for cassava starch [5], and 7.17 to 87.29% for wheat starches. [10] Amylose content of cross-linked starches ranged from 6.2% to 8.5% (Table 1), the values observed were lower than those observed for their counterpart native starches.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

Siroha

Sandhu

2018

International Journal of Food Properties

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The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties of pearl millet starches from different cultivars was studied. Degree of crosslinking (DC) ranged between 40.61% and 89.75%, lower values of DC were observed for cv.HC-10 and cv.HHB-67 whereas higher values were observed for cv.HHB-223 and cv.GHB-732. Cross-linked starch from cv.GHB-732 showed the lowest amylose content, swelling power, and solubility as compared to other cultivars. Rheological properties of starches during heating showed their elastic behaviour. G′ value was much higher than the G′′ value at all frequency values for starch pastes. Plots of shear stress (σ) versus shear rate (γ̇) data for cross-linked starch pastes were fitted to Herschel-Bulkley model and yield stress (σ o ), flow behaviour index (n), and consistency index (K) were evaluated. Scanning electron micrographs (SEM) investigations revealed that cross-linked starch granules had slightly rough surfaceand grooves with slight fragmentations. Readily digestible starch (RDS) of cross-linked starches varied from 46.1% to 50.6%, cv.GHB-732 had the lowest value. Slowly digestible starch (SDS) and resistant starch (RS) content of cross-linked starches ranged from 34.5% to 36.4% and 13.6% to 19.4%, respectively. cv.HC-10 had the highest value for SDS content while the highest RS content was observed for cv.GHB-732. In comparison to native starches, cross-linked modification decreased SDS and RDS content whereas RS content was increased. ARTICLE HISTORY

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“…Além da sua origem, a forma de extração do amido influência no seu uso e aplicabilidade industrial, além de interferir no seu comportamento reológico e nas propriedades físico-químicas e funcionais (Xiao et al, 2011;Correia et al, 2012;Correia et al, 2013). A proporção entre os dois principais componentes do amido, amilose e amilopectina, bem como o comprimento da cadeia são influenciadas pela fonte botânica e condições climáticas de estocagem do material de origem do amido, influenciando as características específicas da pasta e a funcionalidade do amido (Zhu et al, 2017).…”

Section: Introductionunclassified

Características fisico-químicas e reológicas de amido de milho (Zea mays L.) de pipoca crioulo

Cesar

Cheim

Rossignoli

et al. 2021

RSD

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O amido é uma substância considerada biodegradável e bastante utilizada na indústria alimentícia já que é de baixo custo e abundante na natureza. Propriedades como a gelatinização, retrogradação, o poder de inchamento, a solubilidade e a capacidade de retenção de água podem interferir na elaboração de alimentos. Assim, o presente trabalho objetivou extrair o amido de milho (Zea Mays L.) pipoca crioulo por moagem úmida bem como determinar sua composição proximal, além de avaliar seu comportamento reológico e propriedades térmicas sob diferentes condições de processamento. O rendimento da extração do amido de milho de pipoca (Zea Mays L.) crioulo foi de 6,3%. Suas características são comuns a muitos amidos, mas também diferente como, por exemplo, a baixa acidez que favorece o seu uso para o aumento da viscosidade em outros produtos industrializados. Os tamanhos e formas dos grânulos verificados através da MEV (Microscopia Eletrônica de Varredura) justificam seu comportamento viscoelástico e características reológicas. Da mesma forma, podem ter contribuído para a sua perda de massa juntamente com os teores de proteína e lipídeos. A concentração de lipídio também foi decisiva na gelatinização do amido do presente estudo. A espectroscopia no infravermelho comprovou que o amido de milho pipoca (Zea Mays L.) crioulo comportou-se tipicamente como outros amidos, bem como a sua cristalinidade. Assim o milho crioulo para extração desse amido é de uma espécie crioula e potencialmente cultivável pela agricultura familiar e em sistema agroecológico, incorporando características sustentáveis.

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Physicochemical properties of chemically modified starches from different botanical origin

Cited by 24 publications

References 28 publications

Effect of oxidized sucrose, citric acid crosslinking and dual modification on some physicochemical properties of cassava starch for potential application in packaging films

Effect of oxidized sucrose, citric acid crosslinking and dual modification on some physicochemical properties of cassava starch for potential application in packaging films

Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

Características fisico-químicas e reológicas de amido de milho (Zea mays L.) de pipoca crioulo

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