Preparation and stability of resistant starch nanoparticles, using acid hydrolysis and cross-linking of waxy rice starch

Jeong, Onbit; Shin, Malshick

doi:10.1016/j.foodchem.2018.02.098

Cited by 95 publications

(33 citation statements)

References 34 publications

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“…Starch was isolated by the alkaline steeping method [34] from japonica type Korean rice varieties, waxy, Sinseonchal, and non-waxy, Hopyeong white rice grains. The grains were soaked and then ground with alkaline solution (0.2% NaOH) using a food grinder (Hanarossack, Daesung Altron Co., Seoul, Korea).…”

Section: Methodsmentioning

confidence: 99%

“…Starch (2.5 g, 12% mb) was mixed with distilled water (25 mL) and stirred using a constant paddle at 160 rpm/min. The sample canister held at 50 °C for 1 min, heated to 95 °C for 3.7 min, kept at 95 °C for 2.5 min, cooled down to 50 °C for 3.8 min, and maintained at 50 °C for 2 min [34]. The pasting temperature, peak (P), trough (T), final (F), breakdown (P-T), and total setback (F-T) viscosities were measured.…”

Section: Methodsmentioning

confidence: 99%

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Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Mun

Shin

2019

Molecules

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Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Mun

Shin

2019

Molecules

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“…XRD was used to assess changes in the crystallinity of starch–AP mixtures as a function of pH (Figure 1). Diffraction patterns revealed high diffraction peaks for both NRS and NMS at 2θ = 15°, 18°, and 23°, indicative of a typical A‐type structure (Banks & Greenwood, 1975; Jeong & Shin, 2018). In contrast, the starch–AP mixtures exhibited strong diffraction peaks at 12.8°, 13°, and 20° of 2θ, consistent with a typical V‐type structure resulting from the entry of AP into the spiral structure of the starch molecule.…”

Section: Resultsmentioning

confidence: 99%

The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize

Chou

Tan

et al. 2020

Food Science & Nutrition

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To date, how pH affects starch–polyphenol mixtures has not been thoroughly investigated. This study explored the impact of combining apple polyphenol (AP) with both normal rice starch (NRS) and normal maize starch (NMS) across a range of pH conditions. NRS–AP mixture particle sizes across a pH range of 3–8 varied from 169.9 ± 5.4 to 187.5 ± 6.9 μm, while for NMS–AP particles, these sizes ranged from 161.8 ± 8.0 to 176.0 ± 4.9 μm, indicating that the aggregation of starch–AP was inhibited under low pH condition. The melting enthalpy (△H) values of the NRS–AP mixture across a pH range of 3–8 were 8.50 ± 0.06–9.56 ± 0.12 J/g, while the corresponding value for the NMS–AP mixture was 5.77 ± 0.05–6.21 ± 0.08 J/g. FTIR analyses revealed that the degree of order of these starch–AP mixtures significantly decreased under low pH conditions. XRD analysis further revealed that both NRS–AP and NMS–AP mixtures exhibited V‐type structures, and relative crystallinity levels decreased significantly under low pH conditions. Together, these results indicate that low pH values inhibit the recrystallization of NRS–AP and NMS–AP mixtures. Overall, these findings provide additional evidence regarding the interactions between AP and specific starches under a range of pH conditions.

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“…Partial acid hydrolysis process is outlined in Figure 1, which was performed based on recent research of Bet et al 4 , Jeong et al 5 , Dai et al 6 and Chen et al 7 . On the other hand, the processes of esterification with DDSA, OSA and AA, were made through published methodologies for Sun et al 8 , Fonseca et al 9 and Shah et al 10 , respectably, as summarized in Figure 2.…”

Section: Starch Modificationmentioning

confidence: 99%

Fourier Transform Infrared Spectroscopy (FTIR) Analysis of Biodegradable Films Based On Modified Colombian Starches of Cassava and Yam

Torrenegra¹,

Solano²,

Herrera³

et al. 2018

IJPTR

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Yams and other tubers such as potatoes, cassava and sweet potatoes represent crops of great economic importance worldwide, constituting the main source of income and employment in many rural areas of the world. In Colombia is important in the Caribbean coast the cultivation of these species type tubers, since there is concentrated 90% of the national production, mainly in 26 municipalities belonging to the departments of Sucre, Córdoba and Bolívar. There are some identified by the Secretary of agriculture the agricultural sector of Bolivar factors that impede its accelerated development and improvements in competitive terms, within which are the poor infrastructure, especially in irrigation and tertiary pathways, weak direct rural technical assistance and low capacity of producers to generate revenue because of the limited market that have their harvested products. For this reason, is required to expand the use of native tubers (cassava, sweet potato and Yam) in other industrial sectors, to increase demand and favor the growth of the Department's agricultural sector. In the present investigation proposes the use of native starches as raw material in the production of food packaging, which were modified chemically by reaction of hydrolysis and esterification (DDSA, OSA and AA). Starches and films based on native and modified starches were characterized by FTIR spectroscopy and the results revealed that employed reactions can add hydrophobic functional groups to improve the water resistance of the biodegradable films based on starches.

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Preparation and stability of resistant starch nanoparticles, using acid hydrolysis and cross-linking of waxy rice starch

Cited by 95 publications

References 34 publications

Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize

Fourier Transform Infrared Spectroscopy (FTIR) Analysis of Biodegradable Films Based On Modified Colombian Starches of Cassava and Yam

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