Effects of succinic acid cross-linking and mono-phosphorylation of oxidized cassava starch on its paste viscosity stability and sizability

2013 ◽  
Vol 65 (9-10) ◽  
pp. 854-863 ◽  
Author(s):  
Zhifeng Zhu ◽  
Hao Zheng ◽  
Xiaochun Li
Keyword(s):  
Succinic Acid ◽  
Cassava Starch ◽  
Cross Linking ◽  
Paste Viscosity ◽  
Viscosity Stability

scholarly journals One-Step Quaternization/Hydroxypropylsulfonation to Improve Paste Stability, Adhesion, and Film Properties of Oxidized Starch

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1110 ◽  
Author(s):  
Wei Li ◽  
Zhenzhen Xu ◽  
Zongqian Wang ◽  
Jian Xing
Keyword(s):  
Tensile Strength ◽  
Degree Of Crystallinity ◽  
Trimethylammonium Chloride ◽  
Film Properties ◽  
Moisture Regain ◽  
Breaking Elongation ◽  
End Use ◽  
Paste Viscosity ◽  
The Stability ◽  
Viscosity Stability

To investigate the influences of quaternization/hydroxypropylsulfonation on viscosity stability, adhesion to fibers and film properties of oxidized tapioca starch (OTS) for ameliorating its end-use ability in applications such as warp-sizing and paper-making, a series of quaternized and hydroxypropylsulfonated OTS (QHOTS) samples were synthesized by simultaneous quaternization and hydroxypropylsulfonation of OTS with N-(3-chloro-2-hydroxypropyl) trimethylammonium chloride (CHPTAC) and 3-chloro-2-hydroxy-1-propanesulfonic acid sodium salt (CHPS-Na). The QHOTS granules were characterized by Fourier transform infra-red spectroscopic and scanning electron microscope techniques. Apparent viscosity and viscosity stability were determined, and adhesion was evaluated by measuring the bonding force of starch to the fibers. Film properties were also estimated in terms of tensile strength, breaking elongation, bending endurance, degree of crystallinity, and moisture regain. It was showed that quaternization/hydroxypropylsulfonation was capable of obviously improving viscosity stability of gelatinized OTS paste, enhancing bonding forces of OTS to cotton and polylactic acid (PLA) fibers, increasing breaking elongation, bending endurance and moisture regain of film and decreasing its tensile strength and degree of crystallinity, thereby obviously stabilizing paste viscosity, improving adhesion to fibers and lessening film brittleness. Increasing the level of quaternization/hydroxypropylsulfonation favored improvement in the stability, enhancement in adhesion and decrease in brittleness. The QHOTS showed potential in the applications of cotton and PLA sizing.

scholarly journals Efficient processing of cassava starch: physicochemical characterization at different processing parameters

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 143-151
Author(s):  
A.G. Ma'aruf ◽  
Abdul Hakim Ramli
Keyword(s):  
Mineral Water ◽  
Food Products ◽  
Processing Parameters ◽  
Cassava Starch ◽  
Gel Strength ◽  
Gelling Agent ◽  
Drying Temperature ◽  
Swelling Power ◽  
Significant Difference ◽  
Paste Viscosity

The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.

In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

2016 ◽  
Vol 46 (4) ◽  
pp. 517-528 ◽  
Author(s):  
Marta Aurelia Horianski ◽  
Juan Manuel Peralta ◽  
Luis Alberto Brumovsky
Keyword(s):  
Reaction Time ◽  
Resistant Starch ◽  
Reaction Times ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Total Dietary Fiber ◽  
Content Type

Purpose The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin. Design/methodology/approach Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender). Findings Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected. Practical implications Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h. Originality/value Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.

scholarly journals Oxidation of cassava starch at different dissolved ozone concentration: effect on functional and structural properties

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1896-19094
Author(s):  
E.M. Satmalawati ◽  
Y. Pranoto ◽  
D.W. Marseno ◽  
Y. Marsono
Keyword(s):  
Functional Properties ◽  
Ozone Concentration ◽  
Environmentally Friendly ◽  
Cassava Starch ◽  
Scanning Electron Micrographs ◽  
Relative Crystallinity ◽  
Starch Modification ◽  
Xrd Diffraction ◽  
Starch Oxidation ◽  
Paste Viscosity

An environmentally friendly method for starch oxidation is recommended in order to replace harmful oxidizing chemical reagents. Ozone is an environmentally friendly oxidizing reagent that leaves no residue in the final product. Studies of starch modification using dissolved ozone are still lacking. This work aimed to increase the use value and improve native starch characteristics by evaluating carbonyl and carboxyl contents, pasting and functional properties, spectral Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) profiles, particle sizes, and scanning electron micrographs (SEM) of ozone-oxidized cassava starch. The results showed that dissolved ozone and starch slurry concentrations significantly affected oxidation degree, functional properties and caused a decrease in particle size and pasta viscosity of cassava starch. FTIR spectra significantly showed an increase in the intensity of the presence of the carbonyl group as a marker of starch oxidation. Further XRD diffraction also significantly showed changes in the relative crystallinity besides that there is a change in the surface morphology of the starch granules. Oxidized starch with a combination of 1.4 ppm dissolved ozone concentration and a starch slurry ratio of 1:10 produced higher swelling power (44.31%), solubility (0.88%), lower paste viscosity (6082.5 cP), and reconditioning relative crystallinity (10.44%). Overall, dissolved ozone successfully had powerful effects in oxidizing starch and can be applied for starch modification as an inexpensive and safe oxidizing agent.

scholarly journals Studies on Cross-linking of succinic acid with chitosan/collagen

2013 ◽  
Vol 16 (4) ◽  
pp. 755-765 ◽  
Author(s):  
Tapas Mitra ◽  
G. Sailakshmi ◽  
A. Gnanamani ◽  
A. B. Mandal
Keyword(s):  
Succinic Acid ◽  
Cross Linking

scholarly journals Synthesis and Characterization of Unsaturated Succinic Acid Biobased Polyester Resins

2021 ◽  
Vol 11 (3) ◽  
pp. 896
Author(s):  
Lazaros Papadopoulos ◽  
Lamprini Malletzidou ◽  
Dimitra Patsiaoura ◽  
Andreas Magaziotis ◽  
Eleni Psochia ◽  
...  
Keyword(s):  
Ethylene Glycol ◽  
Succinic Acid ◽  
Photoelectron Spectroscopy ◽  
Unsaturated Polyester ◽  
Building Blocks ◽  
Cross Linking ◽  
Scanning Calorimetry ◽  
Polyester Resins ◽  
Thermosetting Resins ◽  
Unsaturated Polyester Resins

Polymers from renewable feedstocks are receiving increasing attention as the awareness about environmental issues derived from petroleum exploitation and waste accumulation is growing. With unsaturated polyester resins being one of the most used classes of polymers worldwide, the utilization of biobased monomers for manufacturing is more relevant than ever. In the present work, succinic acid, one of the most promising biobased building blocks, was incorporated in the structure of the resins in question to increase their biobased content. By reacting with ethylene glycol (EG) or poly(ethylene glycol) and maleic anhydride (MA) at several molar rations, unsaturated polyester resins (UPRs) were prepared. Their synthesis was evaluated by a variety of spectroscopical techniques, and their rheological properties made use of the reactive diluent mandatory for facilitating processing. Thus, in a second stage acrylic acid (AA) was used as cross-linking agent in the present of initiators and accelerators producing thermosetting resins. Differential scanning calorimetry (DSC) was employed to screen the cross-linking procedure, whereas with X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR) it was proven that thermosetting resins were prepared. The thermal stability of the cured materials was evaluated by thermogravimetric analysis (TGA).

Solid-state photo-cross-linking of cassava starch: improvement properties of thermoplastic starch

2017 ◽  
Vol 75 (8) ◽  
pp. 3341-3356 ◽  
Author(s):  
Amirah Hulwani Mohd Zain ◽  
Mohamad Kahar Abdul Wahab ◽  
Hanafi Ismail
Keyword(s):  
Solid State ◽  
Thermoplastic Starch ◽  
Cassava Starch ◽  
Cross Linking
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