101
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Hebeish A, El-Rafie MH, Rabie AM, El-Sheikh MA, El-Naggar ME. Ultra-microstructural features of perborate oxidized starch. J Appl Polym Sci 2013. [DOI: 10.1002/app.40170] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- A. Hebeish
- Textile Research Division; National Research Centre; Dokki Cairo Egypt
| | - M. H. El-Rafie
- Textile Research Division; National Research Centre; Dokki Cairo Egypt
| | - A. M. Rabie
- Department of Chemistry, Faculty of Science; Ain Shams University; Cairo Egypt
| | - M. A. El-Sheikh
- Textile Research Division; National Research Centre; Dokki Cairo Egypt
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102
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Ali TM, Hasnain A. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.654558] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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103
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Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K. Changes in physicochemical properties of waxy corn starches at different stages of harvesting. Carbohydr Polym 2013; 98:241-8. [DOI: 10.1016/j.carbpol.2013.06.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 06/10/2013] [Accepted: 06/15/2013] [Indexed: 10/26/2022]
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104
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Ai Y, Nelson B, Birt DF, Jane JL. In vitro and in vivo digestion of octenyl succinic starch. Carbohydr Polym 2013; 98:1266-71. [PMID: 24053802 DOI: 10.1016/j.carbpol.2013.07.057] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 07/23/2013] [Accepted: 07/24/2013] [Indexed: 10/26/2022]
Abstract
This study aimed to understand effects of octenyl succinic anhydride (OSA) modification of normal corn (NCS) and high-amylose corn (HA7) starch on their enzymatic hydrolysis rates. After modification with 3% and 10% OSA, resistant starch (RS) contents of the cooked OS-NCS increased from 0.8% of the control starch to 6.8% and 13.2% (Englyst Method), respectively, whereas that of the cooked OS-HA7 decreased from 24.1% to 23.7% and 20.9%, respectively. When the cooked NCS, HA7 and OS (10%)-HA7 were used to prepare diets for rats at 55% (w/w) starch, RS contents of the diets were 1.1%, 13.2% and 14.6%, respectively. After feeding to the rats, 20.2-31.1% of the starch in the OS (10%)-HA7-diet was not utilized in vivo and was found in rat feces, which was substantially larger than that of the HA7-diet (≤4.9%) and NCS-diet (≤0.2%). The body weights of the rats, however, remained similar between different groups.
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
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105
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Spier F, Zavareze EDR, Marques e Silva R, Elias MC, Dias ARG. Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morphological properties of corn starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2331-2337. [PMID: 23423960 DOI: 10.1002/jsfa.6049] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 11/27/2012] [Accepted: 01/16/2013] [Indexed: 06/01/2023]
Abstract
BACKGROUND Few studies on starch modifications using different chemical agents are available in the literature, and no reports were found on the combined effect of oxidation and alkaline treatment of corn starch. Thus this work evaluated the physicochemical, pasting, morphological, cystallinity and thermal properties of chemically modified corn starch, after either the isolated or combined action of alkaline (sodium hydroxide) and oxidative (sodium hypochlorite) treatments. RESULTS The highest values for the sum of carbonyl and carboxyl and enzymatic hydrolysis occurred in starches submitted to oxidative treatment at high active chlorine concentrations. The alkali treatment in isolation modified the pasting properties, reduced the paste temperature and increased the peak viscosity, breakdown, final viscosity and setback of starches. Starch modified by the action of sodium hypochlorite and hydroxide in combination presented more severe damage on granule surfaces. CONCLUSION The results show that corn starch modified by the combined action of oxidative and alkaline treatments should be studied more, especially at the concentration limit of sodium hydroxide where gelatinization occurs. Under these conditions the effect of oxidation can be more intense and thus allow the production of starches with different properties and an increase in their industrial applications.
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Affiliation(s)
- Franciela Spier
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil.
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106
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Yi X, Zhang S, Ju B. Preparation of water-soluble oxidized starch with high carbonyl content by sodium hypochlorite. STARCH-STARKE 2013. [DOI: 10.1002/star.201300037] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xianjun Yi
- State Key Lab of Fine Chemicals; Dalian University of Technology; Dalian P. R. China
| | - Shufen Zhang
- State Key Lab of Fine Chemicals; Dalian University of Technology; Dalian P. R. China
| | - Benzhi Ju
- State Key Lab of Fine Chemicals; Dalian University of Technology; Dalian P. R. China
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107
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Oxidation and degradation of native wheat starch by acidic bromate in water at room temperature. Carbohydr Polym 2013; 93:73-80. [DOI: 10.1016/j.carbpol.2012.06.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 03/28/2012] [Accepted: 06/01/2012] [Indexed: 11/19/2022]
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108
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Chong W, Uthumporn U, Karim A, Cheng L. The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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109
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Łabanowska M, Kurdziel M, Bidzińska E, Wesełucha-Birczyńska A, Pawcenis D, Łojewski T, Fortuna T, Pietrzyk S, Przetaczek-Rożnowska I. Influence of starch oxidation and phosphorylation on thermal generation of carbohydrate radicals studied by electron paramagnetic resonance. STARCH-STARKE 2013. [DOI: 10.1002/star.201200164] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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110
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Komulainen S, Diaz E, Pursiainen J, Lajunen M. Fast and efficient benign oxidation of native wheat starch by acidic bromate under microwave activation. Carbohydr Res 2013; 367:58-62. [DOI: 10.1016/j.carres.2012.11.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2012] [Revised: 10/31/2012] [Accepted: 11/26/2012] [Indexed: 10/27/2022]
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111
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Li Y, Zhang H, Shoemaker CF, Xu Z, Zhu S, Zhong F. Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydr Polym 2013; 92:1647-52. [DOI: 10.1016/j.carbpol.2012.11.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 10/30/2012] [Accepted: 11/01/2012] [Indexed: 11/29/2022]
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112
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Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies. Carbohydr Polym 2013; 92:842-8. [DOI: 10.1016/j.carbpol.2012.09.087] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 09/20/2012] [Accepted: 09/29/2012] [Indexed: 11/30/2022]
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113
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Komulainen S, Pursiainen J, Perämäki P, Lajunen M. Complexation of Fe(III) with water-soluble oxidized starch. STARCH-STARKE 2012. [DOI: 10.1002/star.201200127] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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114
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Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1857-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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115
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Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T. Structural changes of starch during baking and staling of rye bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8492-8500. [PMID: 22889064 DOI: 10.1021/jf3021877] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.
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Affiliation(s)
- Anna Mihhalevski
- Competence Center of Food and Fermentation Technologies , Akadeemia tee 15, 12618 Tallinn, Estonia
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116
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Physicochemical properties of cassava starch oxidized by sodium hypochlorite. Journal of Food Science and Technology 2012; 51:2640-7. [PMID: 25328206 DOI: 10.1007/s13197-012-0794-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/30/2012] [Accepted: 07/27/2012] [Indexed: 10/28/2022]
Abstract
In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm(-1) and due to axial deformation these bands changed with the crystal structure of the starch samples.
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117
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Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0097-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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118
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Simsek S, Ovando-Martínez M, Whitney K, Bello-Pérez LA. Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chem 2012; 134:1796-803. [PMID: 23442623 DOI: 10.1016/j.foodchem.2012.03.078] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 02/19/2012] [Accepted: 03/20/2012] [Indexed: 11/16/2022]
Abstract
Black and Pinto bean starches were physically and chemically modified to investigate the effect of modification on digestibility and physicochemical properties of bean starch. The impact of acetylation, oxidation (ozonation) and annealing on the chemical composition, syneresis, swelling volume, pasting, thermal properties and digestibility of starches was evaluated. The physicochemical and estimated glycemic index (eGI) of the Black and Pinto bean starches treated with ozone were not significantly (P>0.05) different than that of their respective control starches. Annealed starches had improved thermal and pasting properties compared to native starches. Acetylated starches presented reduced syneresis, good pasting properties and lower eGI. Also, all modified starches had increased levels of resistant starch (RS). Therefore, the digestibility and physicochemical properties of bean starch were affected by the type of modification but there were no significant (P>0.05) differences between the Black and Pinto bean starches.
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Affiliation(s)
- Senay Simsek
- Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, USA.
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119
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Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.114] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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120
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Zhang YR, Wang XL, Zhao GM, Wang YZ. Preparation and properties of oxidized starch with high degree of oxidation. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.11.036] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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121
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122
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Sandhu HP, Manthey FA, Simsek S. Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.003] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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123
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Role of Lactic Acid Bacteria on Structural and Physicochemical Properties of Sour Cassava Starch. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.apcbee.2012.06.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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124
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Yan S, Wu X, Faubion J, Bean SR, Cai L, Shi YC, Sun XS, Wang D. Ethanol-Production Performance of Ozone-Treated Tannin Grain Sorghum Flour. Cereal Chem 2012. [DOI: 10.1094/cchem-06-11-0075] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shuping Yan
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506
- Current address: C. W. Brabender Instruments, Inc., 50 East Wesley Street, South Hackensack, NJ 07606
| | - Xiaorong Wu
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506
| | - Jon Faubion
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Scott R. Bean
- United States Department of Agriculture (USDA), Agricultural Research Service, Grain and Animal Health Research Center, Manhattan, KS 66502. Names are necessary to report factually on available data; however, USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be used
| | - Liming Cai
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Xiuzhi S. Sun
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506
- Corresponding author. Phone: (785) 532-2919. Fax: (785) 532-5825. E-mail:
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125
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Nwokocha LM, Nwokocha KE, Williams PA. Physicochemical properties of starch isolated fromAntiaris africanaseeds in comparison with maize starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100078] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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126
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Pérez-Gallardo A, Bello-Pérez LA, García-Almendárez B, Montejano-Gaitán G, Barbosa-Cánovas G, Regalado C. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. STARCH-STARKE 2011. [DOI: 10.1002/star.201100042] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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127
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Dias ARG, Zavareze EDR, Helbig E, Moura FAD, Vargas CG, Ciacco CF. Oxidation of fermented cassava starch using hydrogen peroxide. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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128
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Alanís-López P, Pérez-González J, Rendón-Villalobos R, Jiménez-Pérez A, Solorza-Feria J. Extrusion and Characterization of Thermoplastic Starch Sheets from “Macho” Banana. J Food Sci 2011; 76:E465-71. [DOI: 10.1111/j.1750-3841.2011.02254.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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129
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Łabanowska M, Bidzińska E, Pietrzyk S, Juszczak L, Fortuna T, Błoniarczyk K. Influence of copper catalyst on the mechanism of carbohydrate radicals generation in oxidized potato starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.03.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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130
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Xia L, Wenyuan G, Qianqian J, Yanli W, Xinhua G, Luqi H. Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100017] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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131
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Madeneni MN, Faiza S, Ramaswamy R, Guha M, Pullabhatla S. Physico-chemical and functional properties of starch isolated from ginger spent. STARCH-STARKE 2011. [DOI: 10.1002/star.201100011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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132
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Costa de Conto L, Plata-Oviedo MSV, Joy Steel C, Chang YK. Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite. STARCH-STARKE 2011. [DOI: 10.1002/star.201000133] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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133
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Dias ARG, Zavareze EDR, Elias MC, Helbig E, da Silva DO, Ciacco CF. Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.11.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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134
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135
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Lee KY, Lee S, Lee HG. Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0190-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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136
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Sangseethong K, Termvejsayanon N, Sriroth K. Characterization of physicochemical properties of hypochlorite- and peroxide-oxidized cassava starches. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.05.003] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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137
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Li J, Vasanthan T, Bressler DC, Tyler RT. Binding of amino acids to hypochlorite-oxidized potato starch. STARCH-STARKE 2010. [DOI: 10.1002/star.201000020] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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138
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TEMPO oxidation of gelatinized potato starch results in acid resistant blocks of glucuronic acid moieties. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.03.060] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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139
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140
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Chauhan K, Chauhan GS, Ahn JH. Novel Polycarboxylated Starch-Based Sorbents for Cu2+ Ions. Ind Eng Chem Res 2010. [DOI: 10.1021/ie9009952] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kalpana Chauhan
- Department of Chemistry, Himachal Pradesh University, Shimla, India 171005, Dolphin PG College of Life Sciences, Chunni Kalan, Fatehgarh Sahib, Punjab, and Department of Chemical and Biological Engineering and Engineering Research Institute, Gyeongsang National University, 900 Gajwa-dong, Jinju 660-701, Republic of Korea
| | - Ghanshyam S. Chauhan
- Department of Chemistry, Himachal Pradesh University, Shimla, India 171005, Dolphin PG College of Life Sciences, Chunni Kalan, Fatehgarh Sahib, Punjab, and Department of Chemical and Biological Engineering and Engineering Research Institute, Gyeongsang National University, 900 Gajwa-dong, Jinju 660-701, Republic of Korea
| | - J.-H. Ahn
- Department of Chemistry, Himachal Pradesh University, Shimla, India 171005, Dolphin PG College of Life Sciences, Chunni Kalan, Fatehgarh Sahib, Punjab, and Department of Chemical and Biological Engineering and Engineering Research Institute, Gyeongsang National University, 900 Gajwa-dong, Jinju 660-701, Republic of Korea
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141
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Chan HT, Bhat R, Karim AA. Physicochemical and functional properties of ozone-oxidized starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5965-5970. [PMID: 19489606 DOI: 10.1021/jf9008789] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The effects of oxidation by ozone gas on some physicochemical and functional properties of starch (corn, sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10 min at different ozone generation times (OGTs). Carboxyl and carbonyl contents increased markedly in all starches with increasing OGTs. Oxidation significantly decreased the swelling power of oxidized sago and tapioca starches but increased that of oxidized corn starch. The solubility of tapioca starch decreased and sago starch increased after oxidation. However, there was an insignificant changed in the solubility of oxidized corn starch. Intrinsic viscosity [eta] of all oxidized starches decreased significantly, except for tapioca starch oxidized at 5 min OGT. Pasting properties of the oxidized starches followed different trends as OGTs increased. These results show that under similar conditions of ozone treatment, the extent of starch oxidation varies among different types of starch.
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Affiliation(s)
- Hui T Chan
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
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142
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Sánchez-Rivera MM, Méndez-Montealvo G, Núñez-Santiago C, de la Rosa-Millan J, Wang YJ, Bello-Pérez LA. Physicochemical Properties of Banana Starch Oxidized under Different Conditions. STARCH-STARKE 2009. [DOI: 10.1002/star.200800033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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143
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Sangseethong K, Lertphanich S, Sriroth K. Physicochemical Properties of Oxidized Cassava Starch Prepared under Various Alkalinity Levels. STARCH-STARKE 2009. [DOI: 10.1002/star.200800048] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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144
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Shaarawy H, El-Rafie S, Abd El-Ghaffar A, El–Rafie M. Electrocatalytic oxidation of rice starch using mixed oxidant generated via titanium/rhodium thermally activated modified electrode: Part (I). Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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145
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Chávez-Murillo CE, Wang YJ, Bello-Pérez LA. Morphological, Physicochemical and Structural Characteristics of Oxidized Barley and Corn Starches. STARCH-STARKE 2008. [DOI: 10.1002/star.200800016] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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146
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Sandhu KS, Kaur M, Singh N, Lim ST. A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.012] [Citation(s) in RCA: 144] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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147
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Kuakpetoon D, Wang YJ. Locations of hypochlorite oxidation in corn starches varying in amylose content. Carbohydr Res 2008; 343:90-100. [DOI: 10.1016/j.carres.2007.10.002] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2007] [Revised: 09/28/2007] [Accepted: 10/02/2007] [Indexed: 11/28/2022]
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148
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Xu Z, Sun Y, Yang Y, Ding J, Pang J. Effect of γ-irradiation on some physiochemical properties of konjac glucomannan. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.05.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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149
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Singh J, McCarthy OJ, Singh H, Moughan PJ, Kaur L. Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit – A novel source. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.05.021] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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