Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis

Gu, Feng; Li, Bingzheng; Xia, Huiping; Adhikari, Benu; Gao, Qunyu

doi:10.1016/j.carbpol.2014.08.102

Cited by 43 publications

(14 citation statements)

References 43 publications

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“…The peak at 1560 cm −1 was related to the asymmetric stretch of vibration of a carboxyl group, while peak at 1723 cm −1 was assigned to C=O stretching vibration of an ester group. The presence of these new peaks indicated that the esterification process was effective (Gu, Li, Xia, Adhikari, & Gao, ). In the spectra of acetylated and acetylated‐oxidized starches the appearance of absorption peaks in the region of 1723 cm −1 confirms the presence of acetyl groups in the modified starches (Shah et al, ).…”

Section: Resultsmentioning

confidence: 99%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions. Practical applications Generally, both sorption and functional properties of starch are modified in order to functionalize the polymer to meet specific requirements in the areas of food production and preservation. The research was aimed not only to investigate the sorption and functional properties of chemically modified starches, but also to find a relationships between the obtained results. Knowledge of these relationships can be used to formulate composition of food product, optimize processing parameters and select proper storage conditions to prevent product failure. On the basis of obtained results it was revealed that octenyl succinate and acetylated‐oxidized waxy maize starches exhibited lower amount of moisture content adsorbed at aw < 0.4. Therefore, these starches may be useful for processing and storing of low‐moisture starchy foods. Moreover starches with lower water absorbability form more stable gels. Obtained findings may be an useful tool for estimating the functional properties and the critical moisture contents during starchy food storage, that can assist to improve shelf‐life of stored products.

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Section: Resultsmentioning

confidence: 99%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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“…The blank OSA–starch nanospheres were prepared as reported by Gu and Li et al with DS values of 0.67, 0.72, 0.74, respectively.…”

Section: Methodsmentioning

confidence: 99%

Preparation of Rutin‐Loaded Starch Nanospheres

Gao

2017

Starch Stärke

Self Cite

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Rutin‐loaded octenylsuccinic anhydride (OSA)–starch nanospheres are successfully prepared by a dialysis embedding method with self‐assembled modified starch nanospheres as the carrier. The modification of the starch is performed using OSA. The formation and characteristics of the rutin‐loaded OSA–starch nanospheres are studied by scanning electron microscopy (SEM), fluorescence spectroscopy, and dynamic light scattering (DLS). The effects of the degree of substitution (DS) in the OSA–starch, the initial water content, and the rutin concentration on the morphology, particle size, encapsulation efficiency, and drug loading capacity of the nanospheres are evaluated. The SEM images show that the rutin‐loaded OSA–starch nanospheres, with good spherical shape, are larger than regular OSA–starch nanospheres. The drug loading, encapsulation efficiency, and particle size decrease as the degree of substitution or initial water content increases. With an increase of the rutin loading, the drug loading increases, while the encapsulation efficiency and particle size decrease. Rutin is successfully incorporated into the OSA–starch nanospheres. The OSA–starch nanospheres show good sustained release of rutin, providing a theoretical basis for the application of starch nanospheres in the field of medicine.

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“…Second, the reaction is performed under heterogeneous conditions, which reduces the reaction efficiency between OSA and starch. [10] Higher DS of OSA-starch of 0.5 was obtained for the esterification performed under high both pressure and temperature of 180 C. [12] The values DS of 0.2-1.3 was obtained in pyridine as the reaction medium, [13] and higher DS of OSA-waxy corn starch was obtained in pyridine as the solvent. [10] In addition, it was concluded that for the achievement of high DS for the starch esterification by acetic, propionic or butyric acid it is necessary to follow reaction in water solution under controlled pH value.…”

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confidence: 90%

“…Different reactive agents, such as anhydrides [5,6] and organic acids [7,8] may react with hydroxyl starch groups. [9] The modification of starch by octenylsuccinic anhydride (OSA), [10] as the most common modifier, and aluminum sulfate (Al 2 [SO 4 ] 3 ) was performed to provide hydrophobic and flowable starch. For example, DS of OSA-starch for food applications is typically low, and the highest DS value of OSA-starch is reported to be of the order of 0.1 in the literature.…”

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confidence: 99%

The effect of natural modifiers for starch hydrophobization on performance of composite based on ethylene acrylic acid copolymer

Marinković

Vuksanović

Karić³

et al. 2020

Polymer Composites

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As a renewable resource, starch is considered to be fully biodegradable and nonpolluting to the environment but the hygroscopicity of starch is the main disadvantage for wider applicability in the production of a polymer-based material. Hydrophobically modified starch prepared using natural-based plasticizers/modifiers in a first step ([−]-diisopropyl D-tartrate [DiPT], ricinoleic acid [RA] and epoxidized soybean oil [ESO]), and maleated polypropylene (MAPP) in a second step contributed to better compatibility, and thus reinforcing of composites. Tailored processing conditions, structural/morphological properties, hydrophobicity, and water-resistance of the modified starch were established. In addition, the Charpy impact and tensile strength of composites, based on poly(ethylene-co-acrylic acid) (EAA) and modified starches, were determined. Increased tensile strength and Young modulus of the composite using starch-modified with DiPT-MAPP, that is, 3 and 83%, respectively, indicated the possible applicability of obtained materials.

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Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis

Cited by 43 publications

References 43 publications

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Preparation of Rutin‐Loaded Starch Nanospheres

The effect of natural modifiers for starch hydrophobization on performance of composite based on ethylene acrylic acid copolymer

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