Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch

Abdorreza, Mohammadi; Robal, Marju; Cheng, Lai-Hoong; Tajul, A.Y.; Karim, A.A.

doi:10.1016/j.lwt.2011.10.015

Cited by 89 publications

(80 citation statements)

References 35 publications

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“…The low PV of acid hydrolysed (34.0-167.0 cP) and citric acid substituted starches (18.0-78.5 cP) could be due to weak pastes resulting from hydrolytic effects of the acid modifications on amorphous regions of starch. Abdorreza et al (2012) and Lawal et al (2005) reported similar trends for sago and maize starches respectively. Cultivar differences may also be responsible for the significantly different breakdown viscosity (BV) between the native yam starches, with the starches from white yam showing the least susceptibility to breakdown.…”

Section: Pasting Properties Of Native and Modified Starchesmentioning

confidence: 58%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

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Section: Pasting Properties Of Native and Modified Starchesmentioning

confidence: 58%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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“…A drastic reduction in peak viscosity up on 5 % hydrochloric acid treatment was noticed which may be due to break down of the glycoside linkages of the long amylopectin chains. Starches treated with HCL found to have a reduced viscosity; this trend was likely due to an extensive disruption of amorphous region in starch granule and conversion of amylose to low molecular weight chains (Abdorreza et al 2012). D starch exhibited the highest peak viscosity of 5396.50 cP than their counter parts.…”

Section: Resultsmentioning

confidence: 96%

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

et al. 2014

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In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acid-thinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.

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“…The surfaces were corroded when starch was treated with acid and alkali. Rough surfaces indicated that both the amorphous and crystalline regions contributed to rough surfaces because both the amorphous and crystalline parts were hydrolyzed by the acid and alkali (Abdorreza et al 2012;Palacios-Fonseca et al 2013). PVA filled the spaces in the starch particles to a certain extent and covered the surfaces of the starch particles.…”

Section: Fig 3 X-ray Diffraction Patterns Of the Corn Starch And Trmentioning

confidence: 99%

“…Hydrochloric acid, sulfuric acid, and citric acid are often used to alter the properties of native starch through causing scission of glucosidic linkage. Abdorreza et al (2012) reported the effects of acid hydrolysis on physicochemical and rheological properties of sago starch. The molecular weight of amylopectin and amylose were decreased after 24 h of hydrolysis, whereas the gelatinization temperature and enthalpy of acid-hydrolyzed sago starch increased with increasing degree of hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Effects of Treatment Temperature on Properties of Starch-based Adhesives

Cao

Fang

et al. 2015

BioRes

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Starch-based adhesives were developed by hydrolyzing starch with polyvinyl alcohol under alkaline and acidic conditions at various treatment temperatures. The chemical and physical structures of the corn starch and hydrolyzed starch were characterized with Fourier Transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and scanning electronic microscopy (SEM). Thermal degradation and bond strength were also evaluated. The results indicated that the bond strength of starch adhesives reached a maximum value at 40 °C. The FI-IR results showed that the amount of hydroxyl groups first increased and then decreased with increasing treatment temperature. When the treatment temperature was 55 °C the crystallinity of treated starch was the lowest and the thermal resistance also the weakest; it decreased by 10.1% and 13.6% respectively compared to untreated starch. Obvious erosion could be observed from the SEM images of treated starch. In addition, the interaction of polyvinyl alcohol (PVA) and starch also could be observed, and the results indicated that the compatibility between starch and PVA became better and better as the treated temperature was increased.

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Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch

Cited by 89 publications

References 35 publications

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

Effects of Treatment Temperature on Properties of Starch-based Adhesives

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