Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels

Diop, Cherif Ibrahima Khalil; Li, Hai Long; Chen, Peng; Xie, Bo

doi:10.1016/j.jcs.2012.03.002

Cited by 22 publications

(6 citation statements)

References 24 publications

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“…According to the literature, native starch has low solubility in water. Moreover, on heating, its granules absorb more water, resulting in a higher T 2 . Some studies have also reported that T 2 ( T 21 , T 22 , and T 23 ) increases with rises in hydroxypropyl content, leading to weaker interactions between starch molecules, confirming modified starch to be a more hydrophilic material compared with pristine starch .…”

Section: Resultsmentioning

confidence: 99%

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

et al. 2018

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In this study, oxidized sucrose is employed to crosslink corn starch at 100, 110, and 120 °C. The cross‐linked starch is analyzed by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (1H NMR) spectroscopy. The X‐ray diffraction (XRD) analysis reveals that cross‐linked starch exhibits a “V” crystal structure after modification. Thermogravimetric (TG) analysis demonstrates that the destruction of the crystal structure increases the thermoplasticity of the starch. A decrease in the viscosity of the cross‐linked starch using a Rapid Visco Analyzer (RVA) is noted. However, compared with native starch, the swelling power of cross‐linked starch shows a negative correlation with treatment temperature. Furthermore, the cross‐linked starch that is treated at 100 °C experiences a fivefold increase in both swelling ratio and water binding capacity, compared with native starch. Additionally, low‐field nuclear magnetic resonance (low‐field NMR) analysis verifies the excellent hydrophilic properties of the cross‐linked starch. The oxidized sucrose‐modified starch (OSMS) is an alternative for improving starch‐based products, potentially in turn guiding further advancements in the pharmaceutical and food industries.

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Section: Resultsmentioning

confidence: 99%

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

et al. 2018

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“…(ii) T 2 > 10 ms (T 22 ); this second population indicated that the bound water did not interact with the macromolecular starch as closely and wandered in the exterior environment of starch (Diop et al, 2012). The T 22 of the P. lobata (Willd.)…”

Section: Water Molecular Mobility Analysis Using 1h Low-field Nmrmentioning

confidence: 97%

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Zhu

Chen

et al. 2017

Int J of Food Sci Tech

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SummaryTo probe the effects of annealing time on the glass transition temperature (T g ) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T g using differential scanning calorimetry (DSC) with the support of 1 H low-field NMR, polarised light microscopy and 13 C CP/MAS NMR. The T g values of the starch increased with longer annealing times. The 1 H low-field NMR results showed that the T 2 relaxation time decreased and starch-water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch (SDS) and resistant starch (RS). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.

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“…The transverse relaxation time (T 2 ) of the starch samples was measured with a 23 MHz NMR tester (NMI20-Analyst; Niumag, China). All experiments were performed at a temperature of 32°C ± 0.1°C, and each sample was measured three times (Diop, Hai, Peng, & Bi, 2012;Elisabeth, Anettek, & Fransvanden, 2008).…”

Section: Water Molecular Mobilitymentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels

Cited by 22 publications

References 24 publications

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

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