Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

He, Ronghuan; Li, Songnan; Zhao, Gongqi; Zhai, Ligong; Qin, Peng; Yang, Liping

doi:10.3390/polym15132935

Cited by 16 publications

(2 citation statements)

References 146 publications

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“…[ 32 ] Further RS can also be modified and improved through chemically, physically or enzymatically as required. [ 33 ] Maize genotypes viz., H99 ae , OH43 ae , B89 ae , and B84 ae possessed 11%–20% RS, while GEMS‐0067 had 42%–43% RS. [ 28 ] Reddappa et al.…”

Section: Discussionmentioning

confidence: 99%

Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids

Reddappa,

Zunjare,

Muthusamy

et al. 2024

Starch Stärke

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Amylose and resistant starch (RS) possess numerous industrial applications and health benefits. However, maize grains possess low amylose (<35%) and RS (<5%). To date, no information is available on the genetic variability of amylose and RS in subtropical maize. Here, 21 hybrids developed using half‐diallel mating design are evaluated for starch parameters at three locations. Analysis of variance (ANOVA) revealed a minor contribution for environments for amylose and RS. Amylose (22.2%–49.1%) and RS (1.02%–23.9%) showed wide variation among the hybrids. The experimental hybrids possessed significantly higher amylose (38.1%) and RS (20.9%) over the check hybrids (amylose: 29.1%, RS: 2.3%). PUSA‐AML‐H12, PUSA‐AML‐H18, and PUSA‐AML‐H16 are observed to be the most promising hybrids. Amylose and RS are positively correlated (r = 0.45), while total starch (TS) is negatively correlated with RS (r = −0.53). PMI‐AML‐147, PMI‐AML‐149, and PMI‐AML‐146 are the best general combiners for amylose and RS. Pusa‐AML‐H1, Pusa‐AML‐H12, and Pusa‐AML‐H5 emerged as the best specific combiners for amylose and RS. Both additive and nonadditive variances are important for amylose and RS. This is the first study of amylose and RS in a subtropical maize background, which could be significant in improving amylose and RS.

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Section: Discussionmentioning

confidence: 99%

Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids

Reddappa,

Zunjare,

Muthusamy

et al. 2024

Starch Stärke

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“…Natural starches exhibit low water absorption capabilities and swelling power; thus, modification is required to improve their functional properties [ 19 ]. The modification of starches can be achieved using physical, chemical, biological, or combined methods [ 20 ]. Depending on the source of the native starch, different modification methods can be applied to improve its water absorption ability.…”

Section: Introductionmentioning

confidence: 99%

Improving the Physical Properties of Starch-Based Powders for Potential Anti-Adhesion Applications

Sun,

Fang,

Chen

et al. 2023

Polymers

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Postoperative adhesion is one of the most common complications that occur during and after surgery; thus, materials that can prevent adhesion are often applied. Starch powders with a high water absorption capacity are preferred, and many studies have focused on increasing the water absorption of modified starches, as native starch powders display poor water-holding capacities. The effects of salts on the physical properties of acetylated distarch phosphate potato starch powders were investigated here. Changes in functional groups, the crystal structures of modified starch, particle morphologies, water absorption, viscosity, and in vivo adhesion were investigated. The results showed that salts greatly improved the water absorption and viscosity of acetylated distarch phosphate potato starch powders. Among the three different salt-modified starch powders, NaCl-modified starch powders displayed higher water absorption and viscosity and demonstrated better in vivo anti-adhesion performance. The results of this study propose a potential biomaterial that may function as an anti-adhesive, potentially leading to reduced surgical risks and a better quality of life for patients.

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Effects of Acetylation on the Morphological, Physicochemical, and Thermal Properties of Enterolobium cyclocarpum Starch

Canto‐Pinto,

Pérez‐Pacheco,

Ríos‐Soberanis

et al. 2024

ChemistrySelect

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This study investigates the impact of acetylation treatment on Enterolobium cyclocarpum (Parota) starch, focusing Morphological, Physico‐chemical and thermal impact induced by varying acetylation levels. The research employed scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) to examine the structural and thermal alterations resulting from acetylation. These analyses also evaluated the starch's thermal stability. Through titration, the degree of substitution and acetyl group content were quantified, demonstrating significant morphological transformations in the starch, such as increased particle size and the appearance of surface cracks on the granules. The study revealed that the degree of substitution, which changes with the duration of acetylation, markedly influences the starch's physicochemical properties, including hydrophobicity and thermal stability. Initially, acetylation reduced the gelatinization temperature, suggesting a decrease in the energy required for gelatinization. Over longer acetylation periods, however, the gelatinization temperature increased, likely due to enhanced crystallinity or molecular reorganization. These findings indicate that acetylated Parota starch has potential applications in the food industry as an encapsulating agent and in the thermoplastics industry as a plasticizer, dependent on the level of acetylation. This research underscores the utility of specific chemical modifications to adapt starch properties for various industrial applications.

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Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

Cited by 16 publications

References 146 publications

Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids

Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids

Improving the Physical Properties of Starch-Based Powders for Potential Anti-Adhesion Applications

Effects of Acetylation on the Morphological, Physicochemical, and Thermal Properties of Enterolobium cyclocarpum Starch

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