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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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2
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Zhang F, Zhang YY, Thakur K, Zhang JG, Wei ZJ. Structural and physicochemical characteristics of lycoris starch treated with different physical methods. Food Chem 2019; 275:8-14. [DOI: 10.1016/j.foodchem.2018.09.079] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/12/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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Shubeena, Wani IA, Gani A, Sharma P, Wani TA, Masoodi FA, Hamdani A, Muzafar S. Effect of acetylation on the physico-chemical properties of Indian Horse Chestnut (Aesculus indicaL.) starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400156] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shubeena
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Paras Sharma
- Institute of Biotechnology; Amity University of Rajasthan; Jaipur India
| | - Touseef Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | | | - Afshan Hamdani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Sabeera Muzafar
- Department of Food Science & Technology; University of Kashmir; Srinagar India
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Yadav DK, Patki PE. Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch. Journal of Food Science and Technology 2014; 52:4176-85. [PMID: 26139882 DOI: 10.1007/s13197-014-1388-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2014] [Accepted: 04/21/2014] [Indexed: 11/29/2022]
Abstract
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm(-1) and absorption band at 174.8 cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.
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Affiliation(s)
- Dev Kumar Yadav
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
| | - Prakash Eknatharao Patki
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
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Kapelko M, Zięba T, Michalski A, Gryszkin A. Effect of cross-linking degree on selected properties of retrograded starch adipate. Food Chem 2014; 167:124-30. [PMID: 25148968 DOI: 10.1016/j.foodchem.2014.06.096] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 05/16/2014] [Accepted: 06/24/2014] [Indexed: 10/25/2022]
Abstract
The aim of this study was to determine the effects of the concentration of paste used to produce retrograded starch, and esterification degree, on selected properties of the resultant distarch adipate. Starch paste was prepared from native potato starch (1, 4, 10, 18 or 30 g/100g), frozen, defrosted and dried. Thus produced preparations of retrograded starch were cross-linked with various doses of a cross-linking agent (0.125, 0.25, 0.5, 1.0 or 2.0 ml per 100g of starch). Properties of the produced adipates depended on both the concentration of paste used to produce retrograded starch and the degree of substitution with adipic acid residues. Solubility in water and swelling power of the cross-linked preparations of retrograded starch, as well as pasting temperature and viscosity of produced pastes, all decreased along with the increasing degree of substitution with adipic acid residues.
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Affiliation(s)
- M Kapelko
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
| | - T Zięba
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland
| | - A Michalski
- Department of Mathematics, Wrocław University of Environmental and Life Sciences, pl. Grunwaldzki 24, 50-363 Wrocław, Poland
| | - A Gryszkin
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland
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Cortés RNF, Martínez MG, Guzmán IV, Llano SLA, Grosso CRF, Bustos FM. Evaluation of Modified Amaranth Starch as Shell Material for Encapsulation of Probiotics. Cereal Chem 2014. [DOI: 10.1094/cchem-06-13-0112-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | | | - Fernando Martínez Bustos
- CINVESTAV unidad Querétaro, Apdo. Postal 1-798, Querétaro, Qro., México
- Corresponding author. Phone +52 (442) 2119905. Fax: +52 (442) 2119938. E-mail:
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Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation. Food Chem 2012; 135:1494-504. [DOI: 10.1016/j.foodchem.2012.06.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2012] [Revised: 05/16/2012] [Accepted: 06/19/2012] [Indexed: 11/21/2022]
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Physicochemical, morphological, thermal and IR spectral changes in the properties of waxy rice starch modified with vinyl acetate. Journal of Food Science and Technology 2012; 51:2790-6. [PMID: 25328227 DOI: 10.1007/s13197-012-0829-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2012] [Accepted: 08/20/2012] [Indexed: 10/27/2022]
Abstract
Waxy rice starch was modified with vinyl acetate at levels of 4, 6, 8, and 10 % with degree of substitution of 0.021, 0.023, 0.032 and 0.056. The modified starches were studied for physicochemical, morphological, thermal and infra red spectral properties. Waxy starch acetates had high water holding capacity and did not sediment. Scanning electron microscopy revealed surface damage of the granules and their fusion. X ray diffractography showed that crystalline peak intensity had increased on acetylation. Differential scanning calorimetry studies showed changes in thermal properties. While gelatinization temperatures of modified starches were higher than the native starch, their transition enthalpies were lower than the native starch. IR spectra of the starch acetates did not show the peak typical for acetyl group. Thus, modification of waxy rice starch with vinyl acetate caused changes in the starch properties. The high water holding capacity of starch acetates can be exploited for specific applications.
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11
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Uthumporn U, Shariffa YN, Fazilah A, Karim AA. Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis. Colloid Polym Sci 2012. [DOI: 10.1007/s00396-012-2674-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.006] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zięba T, Szumny A, Kapelko M. Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sodhi NS, Singh N. Characteristics of acetylated starches prepared using starches separated from different rice cultivars. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.09.018] [Citation(s) in RCA: 127] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bertolini AC, Souza E, Nelson JE, Huber KC. Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.5.544] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. C. Bertolini
- EMBRAPA - Food Technology, Av. das Americas 29501 CEP: 23020-470, Rio de Janeiro, Brazil
| | - E. Souza
- Aberdeen Research and Extension Center, University of Idaho, Aberdeen, ID 83210
| | - J. E. Nelson
- Department of Food Science and Toxicology, University of Idaho, P.O Box 441053, Moscow, ID 83844
| | - K. C. Huber
- Department of Food Science and Toxicology, University of Idaho, P.O Box 441053, Moscow, ID 83844
- Corresponding author. Phone 208-885-4661. Fax: 208-885-2567. E-mail:
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Affiliation(s)
- Kerry C. Huber
- Whistler Center for Carbohydrate Research, 1160 Food Science Building, Purdue University, West Lafayette, IN 47907
- Current address: Department of Food Science and Toxicology, University of Idaho, Moscow 83844
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research, 1160 Food Science Building, Purdue University, West Lafayette, IN 47907
- Corresponding author. E-mail:
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Kweon MR, Sosulski FW, Han HS. Effect of Aqueous Ethanol Cationization on Functional Properties of Normal and Waxy Starches. STARCH-STARKE 1997. [DOI: 10.1002/star.19970490507] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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22
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Richter M. Determination of the Botanical Origin of Starches Using Iodine Reaction and Fuzzy Set Theory. STARCH-STARKE 1995. [DOI: 10.1002/star.19950470906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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