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Wang Y, Wang J, Sun Q, Xu X, Li M, Xie F. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics. Food Chem 2022; 379:132075. [DOI: 10.1016/j.foodchem.2022.132075] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 11/04/2021] [Accepted: 01/03/2022] [Indexed: 12/18/2022]
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2
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Effect of Molar Substitution on the Properties of γ-Hydroxypropyl Starch. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072119. [PMID: 35408517 PMCID: PMC9000244 DOI: 10.3390/molecules27072119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/16/2022] [Accepted: 03/24/2022] [Indexed: 11/24/2022]
Abstract
A new type of hydroxyalkyl starch, γ-hydroxypropyl starch (γ-HPS), was prepared by etherification of alkali-activated starch with 3-chloropropanol. The reaction efficiency, morphological change, thermodynamic and apparent viscosity properties, and other physicochemical characteristics were described. The molar substitution (MS) of modified whole starch was determined to be 0.008, 0.017, 0.053, 0.106, and 0.178, with a ratio of 5%, 15%, 25%, 35%, and 45% 3-chloropropanol to starch (v/w), respectively. Compared to native starch, the granular size and shape and the X-ray diffraction pattern of γ-HPS are not very different. For low-substituted γ-HPS, the implications may be less evident. Thermal stability measurements by means of thermogravimetric analyses and differential scanning calorimetry (TGA-DSC) proved that thermal stability was reduced and water retaining capacity was increased after hydroxypropylation. Furthermore, the findings also showed that the solubility, light transmittance, and retrogradation of γ-HPS pastes could be improved by etherification. The greater the MS of the γ-HPS, the more its freeze–thaw stability and acid resistivity increased. In this study, we provide relevant information for the application of γ-HPS in food and non-food industries.
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3
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Charoenthai N, Sanga‐ngam T, Kasemwong K, Sungthongjeen S, Puttipipatkhachorn S. Characterization of Hydroxypropyl Tapioca Starch and Its Pregelatinized Starch as Tablet Disintegrants. STARCH-STARKE 2022. [DOI: 10.1002/star.202100263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Nattawut Charoenthai
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
- Center of Innovative Pharmacy for Pharmaceutical and Herbal Product Development Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
| | - Theerapong Sanga‐ngam
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
| | - Kittiwut Kasemwong
- National Nanotechnology Center National Science and Technology Development Agency Pathumthani 12120 Thailand
| | - Srisagul Sungthongjeen
- Department of Pharmaceutical Technology Faculty of Pharmaceutical Sciences Naresuan University Phitsanulok 65000 Thailand
| | - Satit Puttipipatkhachorn
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
- Center of Innovative Pharmacy for Pharmaceutical and Herbal Product Development Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
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Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym 2021; 260:117776. [PMID: 33712132 DOI: 10.1016/j.carbpol.2021.117776] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022]
Abstract
Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.
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5
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Mehboob S, Mohsin Ali T, Shaikh M, Hasnain A. Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch. Cereal Chem 2021. [DOI: 10.1002/cche.10406] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sundus Mehboob
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Marium Shaikh
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science & Technology University of Karachi Karachi Pakistan
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6
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Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106134] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Wang W, Shi YC. Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105910] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00581-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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9
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Saman WR, Yuliasih I, Sugiarto. Production of biodegradable film based on sweet potato starch with hydroxypropylation-crosslinking. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1755-1315/472/1/012009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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10
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Shaikh M, Ali TM, Hasnain A. Comparative study on the application of chemically modified corn and pearl millet starches in white sauce. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Marium Shaikh
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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11
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Fu Z, Zhang L, Ren MH, BeMiller JN. Developments in Hydroxypropylation of Starch: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201800167] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhen Fu
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research; Department of Food Science; Purdue University; West Lafayette IN 47907-2009 USA
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12
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Li L, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Razavi SM, Alghooneh A, Behrouzian F. Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Molavi H, Razavi SMA. Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii
Lindle.) Starches. STARCH-STARKE 2017. [DOI: 10.1002/star.201700156] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hooman Molavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163 Mashhad Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163 Mashhad Iran
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15
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Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches. Journal of Food Science and Technology 2016; 53:4187-4196. [PMID: 28115759 DOI: 10.1007/s13197-016-2403-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2016] [Accepted: 11/04/2016] [Indexed: 10/20/2022]
Abstract
Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP0.2-OSA0.0200 derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studied in aqueous solution by employing the fluorescence probe and dynamic light scattering techniques. The critical aggregation concentration for OSA modified and dually modified starches varied from 1.2 to 3 g/L and from 0.125 to 0.48 g/L, respectively, depending on the degree of OSA substitution. The study showed that above a critical concentration the hydrolyzates of modified starches tend to form the aggregates with different properties depending both on the degree of OSA substitution and chemical structure.
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16
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Wang L, Liu X, Wang J. Structural properties of chemically modified Chinese yam starches and their films. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1209775] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch. Carbohydr Polym 2016; 140:269-78. [DOI: 10.1016/j.carbpol.2015.12.055] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 11/29/2015] [Accepted: 12/21/2015] [Indexed: 01/27/2023]
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19
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Irani M, Razavi SMA, Abdel-Aal ESM, Taghizadeh M. Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels. STARCH-STARKE 2016. [DOI: 10.1002/star.201500348] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mahdi Irani
- Department of Food Science and Technology, Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - El-Sayed M. Abdel-Aal
- Agriculture and Agri-Food Canada; Guelph Food Research Centre; Guelph Ontario Canada
| | - Masoud Taghizadeh
- Department of Food Science and Technology, Food Hydrocolloids Research Centre; Ferdowsi University of Mashhad (FUM); Mashhad Iran
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20
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Moin A, Ali TM, Hasnain A. Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars. Food Chem 2016; 191:52-8. [DOI: 10.1016/j.foodchem.2015.03.119] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 03/18/2015] [Accepted: 03/30/2015] [Indexed: 10/23/2022]
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21
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Woggum T, Sirivongpaisal P, Wittaya T. Characteristics and properties of hydroxypropylated rice starch based biodegradable films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Yousefi A, Razavi SM. Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration. STARCH-STARKE 2015. [DOI: 10.1002/star.201500005] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- A.R. Yousefi
- Department of Food Science and Technology; Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Seyed M.A. Razavi
- Department of Food Science and Technology; Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
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23
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Chattopadhyay J, Banerjee S, Bhattacharyya AK. Comparative optimization study for chemical synthesis of hydroxypropyl starch from native corn and taro starch through evolutionary operation (EVOP) factorial design technique. STARCH-STARKE 2014. [DOI: 10.1002/star.201400106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jayati Chattopadhyay
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
| | - Soumitra Banerjee
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
| | - A. K. Bhattacharyya
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
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24
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Properties and characteristics of dual-modified rice starch based biodegradable films. Int J Biol Macromol 2014; 67:490-502. [PMID: 24680811 DOI: 10.1016/j.ijbiomac.2014.03.029] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Revised: 03/18/2014] [Accepted: 03/19/2014] [Indexed: 11/21/2022]
Abstract
In this study, the dual-modified rice starch was hydroxypropylated with 6-12% of propylene oxide followed by crosslinking with 2% sodium trimetaphosphate (STMP) and a mixture of 2% STMP and 5% sodium tripolyphosphate (STPP). Increasing the propylene oxide concentrations in the DMRS yielded an increase in the molar substitution (MS) and degree of substitution (DS). However, the gelatinization parameters, paste properties, gel strength and paste clarity showed an inverse trend. The biodegradable films from the DMRS showed an increase the tensile strength, elongation at break and film solubility, while the transparency value decreased when the concentration of propylene oxide increased. However the water vapor permeability of the films did not significantly change with an increase in the concentration of propylene oxide. In addition, it was found that DMRS films crosslinked with 2% STMP demonstrated higher tensile strength, transparency value and lower water vapor permeability than the DMRS films crosslinked with a mixture of 2% STMP and 5% STPP. The XRD analysis of the DMRS films showed a decrease in crystallinity when the propylene oxide concentrations increased and the crystallinity of DMRS films with 2% STMP were higher than the DMRS films with a mixture of 2% STMP and 5% STPP.
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25
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Moreira R, Chenlo F, Torres M, Glazer J. Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.021] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Lee H, Yoo B. Effect of hydroxypropylation on physical and rheological properties of sweet potato starch. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.09.012] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Liu W, Xie Z, Zhang B, Wang Q, Yao W, Gao X, Yu LL. Effects of hydroxypropylation on the functional properties of psyllium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1615-1621. [PMID: 20085281 DOI: 10.1021/jf903691z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The hydroxypropylated psyllium derivatives were successfully prepared with propylene oxide under the alkaline condition for the first time. Four hydroxypropylated psyllium derivatives, denoted as HP1, HP2, HP3, and HP4, were characterized for their hydroxypropyl content, molar substitution, and IR spectra. The hydroxypropyl derivatives were also evaluated for their surface structure, gelling properties, water uptake capacities, swelling volumes, and in vitro bile acid-binding abilities. The results showed that hydroxypropylation significantly reduced the gelling properties of psyllium. Psyllium derivatives with a relatively low hydroxypropyl substitution degree had greater in vitro binding capacities against cholic and chenodeoxycholic acids and higher swelling ability. The results from this study suggested that hydroxypropylation may be a possible approach for obtaining novel psyllium derivatives with improved physicochemical, functional, and biological properties for utilization in functional foods or supplemental and pharmaceutical products.
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Affiliation(s)
- Wei Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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28
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Odeku OA, Picker-Freyer KM. Evaluation of the material and tablet formation properties of modified forms ofDioscoreastarches. Drug Dev Ind Pharm 2009; 35:1389-406. [DOI: 10.3109/03639040902960185] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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29
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Tachibe M, Kato R, Sugano S, Kishida T, Ebihara K. Hydroxypropylated Tapioca Starch Retards the Development of Insulin Resistance in KKAy Mice, a Type 2 Diabetes Model, Fed a High-Fat Diet. J Food Sci 2009; 74:H232-6. [DOI: 10.1111/j.1750-3841.2009.01276.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Kim WW, Yoo B. Rheological behaviour of acorn starch dispersions: effects of concentration and temperature. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01760.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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