Structure and digestibility properties of resistant rice starch cross-linked with citric acid

Kim, Ji Yeon; Lee, Yun-Kyung; Chang, Yoon Hyuk

doi:10.1080/10942912.2017.1368551

Cited by 25 publications

(28 citation statements)

References 34 publications

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“…Cross-linked potato starch with citric acid was prepared by following procedures reported by Kim et al (2017). The starch solution was prepared by blending starch (3 g) and sorbitol as a plasticizer (25% w/w of starch) in 100 mL of distilled water for 5 min at room temperature.…”

Section: Preparation Of Ca-starch Solutionmentioning

confidence: 99%

Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material

2019

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In this work, citric acid (CA) modified starch/ gelatin composite films were prepared by mixing modified starch and gelatin in different proportions (1:0, 1:1, 1:4, 4:1 and 0:1). Blending of chemically modified starch with food grade CA and gelatin as second polymers were studied as a new and novel approach for fabrication of eco-friendly composite films with excellent packaging properties. Taking considerations of improvement in functional properties of the films, a series of starch films were derived using CAstarch and gelatin using solution casting approach. Influence of CA (0.5%, 1%, 3%, 5% and 7% w/w of total starch) on functional properties (moisture content, solubility, swelling index, moisture migration rate, moisture absorption, opacity and mechanical properties) were studied. FTIR and SEM analysis were utilized to characterize the interaction between the starch chains and surface morphology of films. Findings revealed that functional properties (aqueous solubility, swelling index, and moisture barrier properties) significantly (p \ 0.05) improved as CA content increased. Composite films with CA-starch/gelatin of the ratio (4:1) revealed excellent functional properties. FTIR spectra illustrated strong interaction between the starch chains in the starch films. SEM analysis showed that gelatin exhibited good compatibility in the composite films. Therefore obtained composite films possessed a homogenious, dense and compact networks. In conclusion, CA and gelatin made better starch film properties and broadened the potential applications in the food packaging.

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Section: Preparation Of Ca-starch Solutionmentioning

confidence: 99%

Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material

2019

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“…Native rice starch is extensively used as binding agent and thickener in sauce production, puddings, foods for baby and processed meats. However when modified using cross linking agent such as citric acid, result obtained showed a better application of rice starch in food industry as a dietary fibre [166].…”

Section: ] Yellow Sorghum Acetylation Benzylation and Hydroxypropmentioning

confidence: 95%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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“…In recent studies, processes of esterification/crosslinking with citric acid have been conducted with various starch types, including both these produced on the large industrial scale, i.e., “normal” and waxy maize starch [ 27 , 31 , 32 , 33 , 34 , 35 , 36 ], wheat starch and its A and B fractions [ 22 , 37 ], potato starch [ 38 , 39 , 40 , 41 , 42 , 43 ], rice starch [ 44 , 45 ], and cassava starch [ 14 , 43 , 46 , 47 ], as well as with starch extracted from local plants, i.e., from banana [ 43 , 48 ], taro [ 49 ], yam [ 50 , 51 ], sweet potato [ 43 , 52 ], acha and iburu [ 53 ], kidney bean [ 54 ], lentil [ 43 ], and barley [ 16 ]. Investigations have been carried out with native starch (non-modified) and with starch modified using physical and chemical methods—porous starch [ 11 ], retrograded starch [ 41 , 42 ], starch nanocrystals [ 11 ], carboxymethyl starch [ 55 ], starch coated with nanoparticles [ 56 ], and alkaline starch suspension [ 57 ].…”

Section: The Methods Of Starch Citrate Preparationmentioning

confidence: 99%

“…The changes observed on the surface of the esterified starch granules included corrosion and fissures. These changes were noticeable in modified preparations produced with the “wet” method [ 50 , 53 , 54 ], through roasting (the “dry” method) [ 37 , 38 , 43 , 44 , 47 , 51 , 60 ], with the electrochemical method [ 33 ], through microwave discharged cold plasma [ 36 ], and with the reactive extrusion method [ 34 ]. Their intensity was varied, and in extreme cases, it led to changes in starch granularity [ 33 , 49 , 58 ].…”

Section: Properties Of Starch Citratementioning

confidence: 99%

“…A decrease in the relative crystallinity was observed in starches of diverse origin ( Table 2 ). The changes involved starches of tuber crops like potato [ 43 , 58 ], sweet potato [ 43 , 52 ], and cassava [ 43 , 60 ] and starch including wheat [ 37 ], rice [ 44 ], or corn [ 33 ]. However, Remya et al reported an increase in the crystallinity of lentil and banana starches after their modification [ 43 ].…”

Section: Properties Of Starch Citratementioning

confidence: 99%

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Production and Properties of Starch Citrates—Current Research

Golachowski

Dróżdż

Golachowska

et al. 2020

Foods

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Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

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Structure and digestibility properties of resistant rice starch cross-linked with citric acid

Cited by 25 publications

References 34 publications

Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material

Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material

Application of Starch and Starch-Based Products in Food Industry

Production and Properties of Starch Citrates—Current Research

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