Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

Abstract

In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation of acetyl groups increases with reaction time. Moreover, the modified starches show properties typical of cross-linked starches, such as reduced solubility in common starch solvents, increased resistance to amylolytic enzymes action, and significantly altered gelatinization behavior. Characterization results also give clear evidence of the evolution of derivatization within the granules volume, illustrating how cross-linking and acetyl group incorporation proceeds. The modified starches obtained may be of interest for different food and non-food uses in which singular characteristics resulting from the acetyl groups introduction and starch cross-linking by a non-toxic, naturally occurring organic acid such as tartaric acid may be of use to effectively meet products properties demands.

Optimization of Pregelatinized Taro Boloso‐I Starch as a Direct Compression Tablet Excipient

“…The prediction of Heckel's yield pressure could be made by using its equation in terms of the actual values of each of the factors (equation ( 10)). The relative impacts of each of the variables on the Heckel yield pressure could also be determined by equation (11) in which it is expressed in terms of coded levels of each of the variables. The 3D graphical demonstration of changes in the Heckel yield pressure with changing levels of the factors is presented in Figure 4.…”

“…However, native Taro Boloso-I starch is unique in that it has appreciable compressibility properties [8] while having very poor flow properties [9]. Unless some physical modifications such as pregelatinization or chemical modifications are employed to enhance the flow property, many of the potential functionalities such as direct compression properties of the native starch could not be utilized [10,11]. Pregelatinization is claimed to improve the flowability of starches [12,13].…”

Modified Starch-Based Adhesives: A Review

“…Acid chlorides, due to their high relative reactivity [ 19 , 20 ], typically promote a higher degree of substitution than possible for carboxylic acids, and the R group on the acid chloride can be varied from short to long depending on application. Acid anhydrides can be employed in a similar manner [ 21 , 22 ]. However, these reactions have disadvantages in that these reagents are often more expensive and harder to handle than the corresponding carboxylic acids.…”

Recent Developments in Starch Modification by Organic Acids: A Review

“…The starch modified with tartaric acid had better resistance to amylolytic enzyme action with reduced solubility and low gelatinization properties which prompts the application of starch tartrate in the fields of food and nonfood industries namely polymerization and coating. [ 125 ] The tartaric acid is widely used as an organo‐catalyst in many applications; the use of tartaric acid as a catalyst in preparation of butyrylated products with different starch sources resulted in high DS which indicates toward low in vitro fermentation capability of starches, low crystallinity, and disrupted granule structure and size. [ 126 ]…”