scholarly journals Starch gel foods in cookery science: application of native starch and modified starches

2021 ◽  
Vol 35 (1) ◽  
pp. 29-41
Author(s):  
Kazuko Hirao ◽  
Tomoko Kondo ◽  
Keiji Kainuma ◽  
Setsuko Takahashi
Keyword(s):  
Native Starch ◽  
Modified Starches ◽  
Starch Gel ◽  
Science Application

scholarly journals Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3855
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Chillapalli Babu Sri Rajkumar ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Light Transmittance ◽  
High Yield ◽  
Thermal Treatments ◽  
Relative Crystallinity ◽  
Dry Heat ◽  
Modified Starches ◽  
Starch Gel ◽  
Phosphorous Content

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

scholarly journals Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments

Biotecnia ◽  
2021 ◽  
Vol 23 (1) ◽  
pp. 151-160
Author(s):  
Nancy Grajeda ◽  
Mayra Márquez ◽  
Tomás Galicia García ◽  
Iván Estrada ◽  
Mónica Mendoza ◽  
...  
Keyword(s):  
Crystallinity Index ◽  
Wall Material ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Food Ingredient ◽  
Relative Crystallinity ◽  
Native Starch ◽  
Modified Starches ◽  
Acetyl Group ◽  
Starch Gels

Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) and without previous hydrolysis (MS) to be evaluated on main starch properties as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, texture, thermal properties (differential scanning calorimetry DSC) and structural properties (infrared-IR, Xray-Rx analysis, and relative crystallinity index-ICR). The modified starches were compared to native starch (NS). The DS obtained in both starches was within the range allowed by the FDA for its safety use as food ingredient (0.01-0.2). The modification showed an increase in WAI and WSI values, being WAI value higher in MS (4.80) and WSI value higher in MHS (32.06). The viscosity of retrogradation showed a significant decrease (P<0.05) in both starches (HMS 0.013 and MS 5.613), obtaining gels with greater stability, however, the hardness of starch gels decreased (60 %) while the adhesiveness decreased only in MS (66 %). The crystallinity index (ICR) of the modified starches increased with regard to the native starch indicating a depolymerization of the molecule due to the modification. The presence of the acetyl group in the starch molecule was observed in the signals between 1650 to 1744 cm-1 confirming the esterification. The starches showed a high potential for its application as edible coatings and as wall material for microencapsulation.

Preparation and Characterization of Carboxymethylated and Cross-Linked Enset Starch as a Disintegrant in Tablets

2020 ◽  
Vol 35 (2) ◽  
pp. 119-134
Author(s):  
Yohannes Mengesha ◽  
Anteneh Belete ◽  
Tsige Gebre-Mariam
Keyword(s):  
Reaction Medium ◽  
Moisture Sorption ◽  
Modified Starch ◽  
Disintegration Time ◽  
Native Starch ◽  
Swelling Power ◽  
Sodium Starch Glycolate ◽  
Modified Starches ◽  
The Fourier Transform

Starch and modified starches have been commonly employed as excipient in pharmaceutical industry. The use of non-modified or “native” starch,  However, is mostly confined due to limitation in several physicochemical properties. Cross-linked sodium carboxymethyl starch which is also known as sodium starch glycolate is extensively used in fast dissolving tablets to disperse the drugs within short span of time. In this study, enset starch was carboxymethylated and subsequently cross-linked. Carboxymethyl enset starch (CMES) was obtained by reacting enset starch and monochloroacetic acid (MCA) in the presence of sodium hydroxide. CMESs having different degree of substitution (DS) were cross-linked at variousconcentrations (2.5, 5 and 10% w/w) of sodium hexametaphosphate (SHMP) to provide sodium starch glycolate of enset starch (SSG-E). The fourier transform infrared (FTIR) spectra confirmed the presence of carboxymethylated group in the modified starch granules with new band at 1608.52 cm-1. This dually modified enset starch (SSG-E) was evaluated as a potential disintegrant in paracetamol tablets in comparison with commercially available sodium starch glycolate, Disegel. Carboxymethylation was significantly influenced by reaction medium, reaction temperature and reaction time (p < 0.05). CMES with higher DS (0.437 ± 0.03) exhibited higher peak viscosity than CMES with lower DS (0.224 ± 0.01). Despite exhibiting greater swelling power, CMES showed significantly lower pasting viscosity compared to the native starch (p < 0.05). At 2.5% SHMP, the dually modified starch (SSG-E) exhibited significant increase in swelling but its rate of water-uptake was lower than that of Disegel. As the SHMP concentration wasincreased from 2.5 to 5%, the swelling power decreased significantly (p < 0.05). When the concentration was increased to 10% the swelling power increased significantly (p < 0.05). At 2.5% SHMP concentration SSG-E showed a viscosity comparable to that of CMES. As the concentration of SHMP increased to 5 and to 10% w/w, significant decrease in viscosity (p < 0.05) was observed. Compared to the native enset starch (NES), the solubility of SSG-E was more than 4-fold, but its viscosity was much lower than that of CMESs. The SSG-E exhibited lower moisture sorption than CMES but higher sorption than NES. SSG-E showed good flowability, superior swelling power and solubility than NES. The disintegration time (DT) of paracetamol tablets containing SSG-E as a disintegrant was comparable to those tablets with similar concentration of Disegel. At 4% SSG-E, paracetamol tablets exhibited DT less than 1 min. Keywords: carboxymethylation, degree of cross-linking, enset starch, paracetamol tablets, sodium starch glycolate 

scholarly journals Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

Revista CERES ◽  
2014 ◽  
Vol 61 (4) ◽  
pp. 458-466 ◽  
Author(s):  
Diego Palmiro Ramirez Ascheri ◽  
Luciane Dias Pereira ◽  
Suely Miranda Cavalcante Bastos
Keyword(s):  
Phosphorus Content ◽  
Cold Water ◽  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Native Starch ◽  
Modified Starches ◽  
Pasting Temperature ◽  
Water Swelling

The increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morphology, density, binding ability to cold water, swelling power and solubility index, turbidity and syneresis, rheological and calorimetric properties were determined. Phosphorus was not detected in the native sample, but the phosphating process produced modified starches with phosphorus contents of 0.015, 0.092 and 0.397%, with the capacity of absorbing more water, either cold or hot. Rheological data showed the strong influence of phosphorus content on viscosity of phosphate starch, with lower pasting temperature and peak viscosity higher than those of native starch. Enthalpy was negatively correlated with the phosphorus content, requiring 9.7; 8.5; 8.1 and 6.4 kJ g-1 of energy for the transition from the amorphous to the crystalline state for the starch granules with phosphorus contents of 0; 0.015; 0.092 and 0.397%, respectively. Cluster analysis and principal component analysis showed that starches with 0.015 and 0.092% phosphorus have similar characteristics and are different from the others. Our results show that the characteristics of phosphate modified S. lycocarpum starch have optimal conditions to meet the demands of raw materials, which require greater consistency in stickiness, combined with low rates of retrogradation and syneresis.

Effects of Acid Hydrolysis and Annealing Treatment on the Physicochemical Properties of Mung Bean Starch

2013 ◽  
Vol 634-638 ◽  
pp. 1449-1453 ◽  
Author(s):  
Qing Jie Sun ◽  
Liu Xiong ◽  
Lei Dai ◽  
Xiao Lei Zhu
Keyword(s):  
Physicochemical Properties ◽  
Acid Hydrolysis ◽  
Mung Bean ◽  
Annealing Treatment ◽  
Peak Temperature ◽  
X Ray ◽  
Native Starch ◽  
Mung Bean Starch ◽  
Modified Starches ◽  
Pasting Temperature

Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP1), pH 2 (NSP2), pH 3 (NSP3), pH 4 (NSP4) and pH 5 (NSP5), at 50°C. And other samples were treated at pH 4, for different incubated temperature, 20°C (NST20), 30°C (NST30), 40°C (NST40) and 60°C (NST60). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP4 and NST60 were obviously decreased. Compared to the native starch, the pasting temperature of NSP4 and NST60 increased, Breakdown (BD) of NSP4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native starch.

scholarly journals Dual Modification of Starch Via Gamma Irradiation and Subsequent Chemical Treatment with Urea for the Development of Adhesives

2020 ◽  
Vol 46 (1) ◽  
pp. 39-46
Author(s):  
Pamela Molina ◽  
Samantha Borja ◽  
Vladimir Valle ◽  
Lisbeth Mena ◽  
Francisco Cadena
Keyword(s):  
Chemical Modification ◽  
Gamma Radiation ◽  
Normal Pressure ◽  
Radiation Chemical ◽  
Native Starch ◽  
Fourier Transformed Infrared Spectroscopy ◽  
Glycosidic Bonds ◽  
Starch Structure ◽  
Hydrolysis Process ◽  
Modified Starches

This research evaluates achira starch modification via gamma radiation, chemical modification and the subsequent adhesives formulation. Native starch was irradiated using a linear accelerator; the mean dose rate used was 19.5 kGy/min at ambient temperature and normal pressure. The chemical modification of irradiated starch consisted of a hydrolysis process, followed by the obtention of carbamates from the hydrolyzed starch with urea, sulphuric acid and ethanol. In order to prepare adhesives; native, modified and dual-modified starches were tested in different proportions with a polyvinyl alcohol (PVA) solution. Fourier Transformed Infrared Spectroscopy (FTIR) analysis showed all modified starches had a lower intensity in the band between 1100 and 900 cm-1 due to the damage in the glycosidic bonds. Only single modified starches evidenced a characteristic band at 1715 cm-1, which corresponds to the group carbonyl (C=O) of carbamates. The viscosity of native starch adhesives increased with the starch-PVA, unlike, single and dual-modified starch adhesives. The shear bond strength did not change significantly in the adhesives formulated either with starch modified by urea or electron beam irradiation. The combination of hydrolysis with gamma radiation caused strong damage in the starch structure. However, despite the molecular destruction of polysaccharide, the adhesion capacity for non-irradiated starches is similar in all cases.

scholarly journals Synthesis, physicochemical characterization, and functional properties of an esterified starch from an underutilized source in Nigeria

2012 ◽  
Vol 12 (55) ◽  
pp. 7001-7018
Author(s):  
M Emeje ◽  
◽  
R Kalita ◽  
C Isimi ◽  
A Buragohain ◽  
...  
Keyword(s):  
West Africa ◽  
Sustainable Use ◽  
Physicochemical Characterization ◽  
Exothermic Peak ◽  
Absorption Capacity ◽  
Scanning Calorimetry ◽  
Native Starch ◽  
Petit Mil ◽  
Modified Starches ◽  
Granule Morphology

Acha (Digitaria exilis Sta pf), also known as Findi, Hungry rice , Petit mil and White fonio, is a small seeded cereal, indigenous to West Africa, which is generally classified as millet. It grows in various parts of Nigeria, Sierra Leone, Ghana, Guinea Bissau and Benin Republic . That species is the most important of a diverse group of wild and domesticated Digitaria species that are harvested in the savannas of West Africa. It is one of the primary cereals of southern Sudan and Ethiopia in Africa. It has potential to improve human nutrition, boost food security, foster rural development and support sustainable use of lands . In this study, acha starch was subjected to modification by acetylation. The acetylated acha starch with degree of modification 0.78 had reduced foaming capacity and amylose contents. The starches have similar organoleptic properties ranging from white, gritty, non sticky to bland tastes. P hysicochemical indices investigated such as true density, bulk and tapped densities, water absorption capacity, moisture content, total and acid insoluble ash, and pH were reduced by the acetylation of acha starch. The modification resulted in a significant (P < 0.05) increase in the solubility as well as water and oil absorption capacities of the starch. Scanning electron micros copy revealed starch granules that were predominantly polygonal in shape. Acetylation did not alter the granule morphology. X -ray pattern of the native starch was A type, with similar pattern in the acetylated derivative. Fourier transform infrared spectroscopy (FTIR) results revealed a new band at 1728 cm -1. Thermogravimetry revealed 3 phase decomposition of both the native and modified starches. The a cetylation as revealed by Differential scanning calorimetry studies improved the gelation capacity of the native starch and revealed two endothermic peaks and one exothermic peak each for both starches . There was considerable reduction in the peak temperature of gelatinization (Tp) of native starch and a significant (P < 0.05) decrease in the enthalpy of gelatinization (DH) was noticed after acetylation.

scholarly journals MODIFIKASI PATI SECARA ASETILASI DAN APLIKASINYA PADA PEMBENTUKAN FILM

2019 ◽  
Vol 6 (2) ◽  
pp. 100
Author(s):  
Nurhayati Nurhayati
Keyword(s):  
Physicochemical Characteristics ◽  
Degree Of Substitution ◽  
Original Structure ◽  
Hydroxyl Groups ◽  
Extrinsic Factors ◽  
Intrinsic Factors ◽  
Native Starch ◽  
Starch Modification ◽  
Modified Starches ◽  
The Media

Along with the development of technology and processing methods used, native starch can be modified to improve its chemical, physicochemical characteristics so that it can be utilized for further products. Modified starches are starches whose hydroxyl groups have been changed by a chemical reaction (esterification, etherification, or oxidation) or by disturbing the original structure. One method of chemical starch modification commonly used is acetylation, which produces acetylated starch. Acetylated starches are produced from starch granules ethered with acetate groups by substituting starch hydroxyl groups. Chemical starch modification by acetylation with inserting an acetyl group in the OH group starch through the acetylation reaction. The reagents commonly used in the acetylation method are vinyl acetate, acetic acid, and acetic anhydrous. Acetylated starch has the physicochemical properties advantages such as gelatinization temperature, development power, solubility, and paste clarity are high. Another advantage is better storage and cooking stability when compared to native starch. In addition, the quality of the products produced from starch acetate is more stable and resistant to retrogradation. In general, starch modification by acetylation is greatly influenced by several factors, including intrinsic and extrinsic factors. Intrinsic factors include the structure of the granules (the shape and size of the granules), the composition of the granules (ratio of amylopectin and amylose, and compositions other than starch). While extrinsic factors consist of reagents (reagent type, concentration), condition of the media reaction (temperature, pH, reaction time, and pressure ), these factors will affect the degree of substitution,% acetyl, physicochemical, morphological and rheological properties, thermal and pasting of acetylated starch. In its application based on the degree of substitution, acetylated starch is classified into three levels, namely low, medium, high. Acetate starch with low DS (0.01-0.2) can function as film-forming, binder, adhesive, thickener, stabilizer, and texturing agent.

scholarly journals Characterization of Native and Modified Starches by Potentiometric Titration

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Diana Soto ◽  
Jose Urdaneta ◽  
Kelly Pernia
Keyword(s):  
Potentiometric Titration ◽  
Graft Copolymer ◽  
Itaconic Acid ◽  
Analytical Techniques ◽  
Chemical Oxidation ◽  
Native Starch ◽  
Modified Starches

The use of potentiometric titration for the analysis and characterization of native and modified starches is highlighted. The polyelectrolytic behavior of oxidized starches (thermal and thermal-chemical oxidation), a graft copolymer of itaconic acid (IA) onto starch, and starch esters (mono- and diester itaconate) was compared with the behavior of native starch, the homopolymer, and the acid employed as a graft monomer and substituent. Starch esters showed higher percentages of acidity, followed by graft copolymer of itaconic acid and finally oxidized starches. Analytical techniques and synthesis of modified starches were also described.

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