Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Abstract

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

Direct Powder Extrusion of Paracetamol Loaded Mixtures for 3D Printed Pharmaceutics for Personalized Medicine via Low Temperature Thermal Processing

“…No physicochemical interaction between paracetamol and the excipients was denoted. The absence of a clear endothermic peak around 60 • C suggests that no starch gelatinization occurred during the heating cycle in the DSC test, but it could have happened during the extrusion and not appeared in the following heating processes, as observed by Lin et al [67]. However, the gelatinization of the samples is not expected to have happened because of the low water proportion used in the formulations and the high dissolution all the formulations shown [44].…”

Advances of cassava starch-based composites in novel and conventional drug delivery systems: a state-of-the-art review

“…Native cassava starch also exhibited noticeable increases in viscosity followed by considerable paste thinning. 130 Apart from this, native cassava starches have elevated lubricant sensitivity and poor flowability as well as high cohesiveness, mainly due to small particle size and large surface area, which limit their use in the formulation of direct compaction or compression tablets. 131,132 These are all major constraints of native cassava starch which can be overcome by starch modification, expanding the utilization of cassava starches as an excipient in pharmaceutical dosage forms.…”

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

“…Physical processes are considered clean and sustainable in comparison with chemical starch processing/modifying approaches. However, physical modification techniques involving prolonged heating may reduce starch viscosity and stability and are moderately effective in reducing the amylose content making the starch less suitable for baking [112]. Alternative enzymatic treatments and fermentation methods of starch modification alter amylose content by addition of hydrolyzing enzymes or treatment with microorganisms that can break down amylose [113].…”