Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

Israkarn, Kamolwan; Nakornpanom, Nantarat Na; Hongsprabhas, Parichat

doi:10.1016/j.carbpol.2014.01.054

Cited by 36 publications

(22 citation statements)

References 20 publications

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“…Therefore, alkali is an efficient catalyst for the chemical modification of starch [15,16]. Previous studies have shown that alkali treatment inflates the crystalline region of starch during the extraction and modification process, which benefits starch gelatinization, amylose leaching from the granule [10,17], reduces the proportion of amylopectin in starch [9], and inhibits the occurrence of starch aging recrystallization [18]. Therefore, alkali treatment is a simple and effective method of regulating the crystal structure and processing properties of starch and can be applied to the development of starchy food under various digestibility [19,20] and starch carriers [21].…”

Section: Introductionmentioning

confidence: 99%

Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film

et al. 2019

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Alkali treatment is used for melt extrusion film formation with corn starch, but optimal conditions for this procedure are still unknown. In this study, the changes in properties and structure of high amylose corn starch (70%) films with different concentrations of sodium hydroxide (NaOH), prepared by melting extrusion, were investigated. With increasing sodium hydroxide concentrations, the tensile strength of the high-amylose starch film decreased gradually, while the elongation at break increased. The tensile strength of the high amylose starch (HAS) film with 2% NaOH-treatment was 10.03 MPa and its elongation at break was 40%. A 2% NaOH-treatment promoted the orderly rearrangement of starch molecules and formed an Eh-type crystal structure, which enlarged the spacing of the single helix structure, increased the molecular mobility of the starch, and slowed down the process of recrystallization; a 10% NaOH-treatment oxidized the hydroxyl groups of the high amylose corn starch during extrusion, formed a poly-carbonyl structure, and initiated the degradation and cross-linking of starch molecule chains.

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Section: Introductionmentioning

confidence: 99%

Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film

et al. 2019

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“…Potato starch, which suffers from poor water solubility and a high gelatinization temperature, was used to produce SAHS by solid‐state acid‐catalyzed hydrolysis. The final SAHS was a soluble starch that could be dissolved in hot water, which considerably expanded the application range of the starch.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation

Huang

Yao

et al. 2019

Starch Stärke

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Nanoprecipitation has low efficiency in preparing starch nanoparticles, which is not conducive to large‐scale production. Solid‐state acid‐catalyzed hydrolysis combined with nanoprecipitation is used to simply and efficiently prepare starch nanoparticles. The effects of different hydrolysis times on the properties of the starch nanoparticles are explored, including the morphology, crystalline structural properties, and thermal properties. In addition, the loading and release behaviors of asarone from the starch nanoparticles are evaluated. Starch nanoparticles can be prepared by solid‐state acid‐catalyzed hydrolysis (12.5:1 starch/hydrochloric acid mass ratio, 3% hydrochloric acid, 80 °C and 12 h) combined with nanoprecipitation (water/ethanol volume ratio, 1:4) using 50 mg mL−1 starch solution, and the yield is 80–85%. The starch nanoparticles have a particle size of 200–300 nm. The combined solid‐state acid‐catalyzed hydrolysis and nanoprecipitation method can effectively prepare starch nanoparticles by increasing the starch solution concentration and reducing the amount of organic solvent compared to the requirements for traditional nanoprecipitation, which promotes the formation of starch nanoparticles.

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“…Wu et al [30] isolated starch with sodium hydroxide to eliminate the influence of β-glucan. As the alkali with particular concentration has been reported to affect starch pasting and some other properties in some native cereal starches [20–22], two methods, water-homogenized isolation and homogenized extraction under alkaline conditions, were used for starch extraction in this study. In the extraction process of water-homogenized isolation (method 1), the yellow gel-like layer is very hard to scrape off and remove completely because of the impurity layer is mixed with starch which is associated with the existence of β-glucan and protein, leading to relatively higher starch concentration than the samples extracted with NaOH (method 2).…”

Section: Discussionmentioning

confidence: 99%

“…Apart from enzyme-assisted extraction, two common methods are used for native starch extraction, water-homogenized isolation and homogenized extraction under alkaline conditions [19]. However, some studies have reported the influence of alkali on starch physicochemical and structural properties in mungbean and cassava, sago and native cereal starches [20–22].…”

Section: Introductionmentioning

confidence: 99%

Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.)

et al. 2019

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Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco Analyser (RVA) to measure pasting properties of three types of samples: grain flour and starches isolated using two different extraction methods. We also investigated compositional, morphological and structural properties of the two starch samples. Significant differences in pasting properties were found among the three sample types, but most of the parameters of pasting properties displayed significant correlations between flour and starch. No significant differences were found in amylose/amylopectin ratio, granule morphology, granule size distribution and crystal structure between starches extracted using two different methods. However, the starch isolated from water homogenization had a higher protein content and lower total starch, amylose and amylopectin contents than the starch extracted with homogenized extraction under alkaline conditions. We concluded that the whole grain flour can be used to predict the pasting properties in breeding programs.

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Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

Cited by 36 publications

References 20 publications

Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film

Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film

Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation

Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.)

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