Physicochemical Properties of Hydroxypropylated Apios Starches

Abstract

Apios ( Apios americana Medikus), also called the potato bean, Indian potato, or groundnut, belongs to the legume family, and is widely distributed across eastern North America. Apios starch was hydroxypropylated, and its physicochemical and structural characteristics were investigated in this study. The starch was extracted by alkali precipitation method, and hydroxypropylated apios starch (HPAS) was prepared using propylene oxide at concentrations of 2.5, 5, 7.5, and 10% (v/w). X-ray diffraction of native apios starch and HPAS revealed the presence of the typical ‘A’ type of cereal starch. Additionally, the hydroxypropylation affects the relative crystallinity of the starch. The swelling power and solubility of apios starch increased after hydroxypropylation. Gelatinization parameters were obtained using differential scanning calorimetry. The gelatinization temperature of native starch is 69°C, whereas that of HPAS-10% is 52.94°C. This suggests that HPAS is suitable for preparing food items requiring enhanced gelatinization.

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

“…Mehboob et al (2021) also found an increase in the water holding capacity of sorghum starch due to the introduction of hydroxypropyl groups into the starch structure. Increased water uptake percentage of different starches due to the hydroxypropylation process has been reported by different researchers (Karim et al, 2008;Park & Kim, 2020;Tehkhunmag et al, 2008).…”

“…Hydroxypropylation (HP), which is a chemical modification method, reduces the hydroxyl group's number in the structure of starch and weakens the hydrogen bonds between the granules. Increasing the degree of hydroxypropylation can increase the freeze‐thaw stability, hydrophilicity, concentration, and clarity of paste (Fouladi & Mohammadi Nafchi, 2014 ; Park & Kim, 2020 ).…”

Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

“…In fact, low enthalpy demonstrates less stability of starch crystals and the structural order (Oh et al., 2019). Most studies on the modification of starch structures with hydroxypropylation process reported a decrease in the temperatures and enthalpy of gelatinization (Javadian et al., 2021; Mehboob et al., 2021; Oladebeye et al., 2019; Park & Kim, 2020; Shaikh et al., 2017; Wang & Shi, 2020). Tang et al.…”

“…However, at constant acid hydrolysis time, by increasing the propylene oxide ratio from 5% to 25%, the crystals and the structural order (Oh et al, 2019). Most studies on the modification of starch structures with hydroxypropylation process reported a decrease in the temperatures and enthalpy of gelatinization (Javadian et al, 2021;Mehboob et al, 2021;Oladebeye et al, 2019;Park & Kim, 2020;Shaikh et al, 2017;Wang & Shi, 2020). Tang et al (2012) also observed a decrease in gelatinization temperatures and enthalpy of acid-modified Kudzu root starch by hydroxypropylation process.…”