Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide

Abstract

The effects of etherification on properties of sago starch were investigated. Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze-thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods.

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

“…As a result, there will be fewer double helices that would untie and melt upon gelatinization. Similar results have been reported for hydroxypropylated rice, (Yang et al, ), sago (Aminian, Nafchi, Bolandi, & Alias, ), and white yam starches (Lawal, Ogundiran, Adesogan, Ogunsanwo, & Sosanwo, ).…”

“…It could be attributed to the breakdown of double helices in amorphous and crystalline domains due to the insertion of hydroxypropyl groups on starch chains.As a result, there will be fewer double helices that would untie and melt upon gelatinization. Similar results have been reported for hydroxypropylated rice,(Yang et al, 2016), sago(Aminian, Nafchi, Bolandi, & Alias, 2013), and white yam starches(Lawal, Ogundiran, Adesogan, Ogunsanwo, & Sosanwo, 2008).…”

Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules

“…Hydrolyzed and hydroxypropylated sago starch easily disperses at high concentration in water, but it has no gelling properties (Aminian, Mohammadi Nafchi, Bolandi, & Alias, 2013;Fouladi & Mohammadi Nafchi, 2014). The hypothesis here was that addition of -carrageenan in the K + form as a gelling agent should overcome this problem.…”

UV resistant transparent bionanocomposite films based on potato starch/cellulose for sustainable packaging

“…Amylose content, crystallinity are the prime factors that determine the final property and film forming ability of starch. One of the major drawbacks that limit the application of starch is its low mechanical property and higher hygroscopic nature . These drawbacks can be minimized to a lower percentage by adopting any of these methods which include blending, modification, reinforcement etc.…”