Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi, Natan da Silva Miranda; Marques, Patrícia Teixeira

doi:10.1590/1980-5373-mr-2016-1008

Cited by 39 publications

(34 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After modification by STPP, slight changes were observed in peaks of 17° and 18° (2θ). This characteristic may be associated with phosphate groups inserted in the starch chains, which causes a more random spatial distribution promoting a possible structural rearrangement different from the original pattern . These changes are not enough to toggle the crystallinity pattern, only suggest a reorganisation of the chains.…”

Section: Resultsmentioning

confidence: 99%

“…Phosphating by sodium tripolyphosphate (STPP) has been employed due to its ability to promote changes in the properties of starch with a controlled substitution degree, and because it presents low cost . Although several botanical sources of starch have been studied after phosphating, the objective of this study was to investigate the effect of sodium tripolyphosphate on the thermal, pasting, structural and morphological properties of corn and pinhão starches.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

et al. 2019

View full text Add to dashboard Cite

Pinhão and corn starches are submitted to phosphating with sodium tripolyphosphate and their properties are evaluated by thermogravimetry, differential scanning calorimetry, viscoamylography, X‐ray powder diffractometry, field emission gun‐scanning electron microscopy analysis. The phosphating process is divided into three steps to analyse the behaviour of the sample on exposure to phosphate groups. After the modification, there is a decrease in the transition temperatures and gelatinisation enthalpy of both starches. During the three phases of phosphating, small differences are observed in the thermal stability of the modified samples, but a lower value is obtained for corn starch after the third stage. The decrease in pasting temperature is accompanied by an increase in the peak viscosity of the starch suspensions, however, higher values for setback and breakdown are also recorded. The degree of relative crystallinity of the phosphated starches increases, and from microscopy it is possible to observe the presence of crystals of sodium tripolyphosphate during phosphating process.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The peaks in this region are in the same positions for both starches (corn and pinhão) and were not altered after the modifications. Sechi and Marques attributed the peak of 762 cm −1 to C─C stretch. The spectra resulting from the modifications in the starches showed few differences between them.…”

Section: Resultsmentioning

confidence: 63%

“…In region II there were more complex and larger bands, related to the intrinsic characteristics of starch, and phosphorus bonds . Some bands of characteristics for STPP were reported by Silverstain et al.…”

Section: Resultsmentioning

confidence: 63%

See 1 more Smart Citation

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

View full text Add to dashboard Cite

In the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

show abstract

Hydrogels of starch/carboxymethyl cellulose crosslinked with sodium trimetaphosphate via reactive extrusion

Cagnin

Simões

Yamashita

et al. 2020

J of Applied Polymer Sci

View full text Add to dashboard Cite

Hydrogels are materials with advantages in specific applications, such as, retention of food active compounds. This work aims to develop starch (S)/carboxymethyl cellulose (CMC) hydrogels with porous structure, using reactive extrusion to promote crosslinking with sodium trimetaphosphate (STMP). The expansion, porosity, degree of substitution, gel fraction, swelling properties, and FTIR are studied, comparing S, S/CMC, S/STMP, and S/CMC/STMP formulations. Samples containing STMP present the same degree of substitution (0.050 ± 0.001). Higher porosity and percentage of open pores are observed in the mixed hydrogel (S/CMC/STMP). Crosslinking increase the swelling capacity at pH 7, and this property, just like the gel fraction, are sensitive to pH variations. The hydrogel S/CMC present the highest swelling rate compared with the other samples, suggesting strong interaction between components. The reactive extrusion process is efficient to produce starch and starch/CMC hydrogels crosslinked with STMP and the overall results demonstrate the advantages of the mixed hydrogel.

show abstract

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Cited by 39 publications

References 32 publications

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Hydrogels of starch/carboxymethyl cellulose crosslinked with sodium trimetaphosphate via reactive extrusion

Contact Info

Product

Resources

About