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Banerjee R, Kumar KJ. Evaluating the effects of time-dependent drying and pressure heat treatments on the variation of physicochemical and rheological properties of suran starch. Int J Biol Macromol 2024; 263:130071. [PMID: 38340926 DOI: 10.1016/j.ijbiomac.2024.130071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/29/2024] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
Recent research developments have shed light on hydrothermal treatment as a commonly employed method for physical modifications. Surprisingly, there is a scarcity of studies investigating the impact of time variation which is a critical process parameter. Therefore, it is important to closely monitor the critical process parameters throughout the process. Hence, the present study investigates the influence of time-dependent hydrothermal modifications like dry heat (DH) and pressure heat (AT) on Suran starch, focusing on the physicochemical and rheological properties. Over time, the modified starches showed increased swelling and solubility power due to intermolecular hydrogen bond disruption. Prolonged heat exposure made starch granules more susceptible to water absorption, enhancing their swelling capacity. Rheological analysis revealed time-dependent shear-thinning behaviour, with modified starches showing improved resistance to shear stress compared to native starch. Extended heat treatment led to structural rearrangements in starch granules, resulting in increased entanglement and higher viscosity, contributing to improved mechanical properties. Interestingly, the AT-25 starch sample exhibited the highest elasticity, indicating enhanced structural rigidity under high shear conditions. The time-dependent alterations due to pressure treatments improved the functionalities and structural integrity of modified Suran starch. These findings highlight the positive impact of time-dependent heat treatment modifications on Suran starch, making it a valuable resource for various industrial applications. Enhancing the industrial viability of underutilized Suran starch could contribute significantly to meeting the demand for starch in various industries.
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Affiliation(s)
- Riya Banerjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi, 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi, 835215, Jharkhand, India.
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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Kumar A, Kumari P, Gupta K, Singh M, Tomer V. Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Pooja Kumari
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Kritika Gupta
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, USA
| | - Manjot Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Vidisha Tomer
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, India
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4
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Pham NTK, Le NL. Effects of α-amylase and wheatgrass supplement on fermentation process, textural, antioxidant and sensory properties of steamed white honeycomb cakes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00858-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Almeida RLJ, Dos Santos Pereira T, Almeida RD, Santiago ÂM, de Lima Marsiglia WIM, Nabeshima EH, de Sousa Conrado L, de Gusmão RP. Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures. Sci Rep 2021; 11:9284. [PMID: 33927263 PMCID: PMC8085182 DOI: 10.1038/s41598-021-88627-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 04/13/2021] [Indexed: 11/10/2022] Open
Abstract
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
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Affiliation(s)
| | | | - Renata Duarte Almeida
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | | | | | - Líbia de Sousa Conrado
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Brazil
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Effect of acetylated starch on the development of peanut skin-cassava starch foams. Int J Biol Macromol 2020; 165:1706-1716. [PMID: 33065158 DOI: 10.1016/j.ijbiomac.2020.10.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 10/04/2020] [Accepted: 10/06/2020] [Indexed: 01/11/2023]
Abstract
Cassava starch was modified by acetylation to obtain modified starches with a degree of substitution (DS) of 0.5 and 1.5. The acetylated cassava starches presented a reduction in temperature gelatinization and enthalpy, water solubility, and power swelling, in addition to a loss of crystallinity compared to native cassava starches. Acetylated cassava starch was used to the development of foams based on native cassava starch, 24% (w/w) of peanut skin, and 13% (w/w) of glycerol. It was used blends of native cassava starch and acetylated cassava starch with ratios of 100/0, 90/10, 80/20, 70/30, and 60/40. The foams containing acetylated cassava starch with DS = 0.5 exhibited a reduction in water absorption capacity (WAC) for water contact time of 30 min. Foams containing acetylated cassava starch with DS = 1.5 did not show a significant difference in WAC compared to foams made using only native cassava starch. The use of 30% (w/w) of acetylated cassava starch, independently of DS (0.5 or 1.5), resulted in faster degradation of foams than those without modified starches.
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7
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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Bustillos-Rodríguez JC, Ordóñez-García M, Tirado-Gallegos JM, Zamudio-Flores PB, Ornelas-Paz JDJ, Acosta-Muñiz CH, Gallegos-Morales G, Sepúlveda-Ahumada DR, Salas-Marina MÁ, Berlanga-Reyes DI, Aparicio-Saguilán A, Rios-Velasco C. Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09569-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shen Y, Zhang N, Xu Y, Huang J, Yuan M, Wu D, Shu X. Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content. Int J Biol Macromol 2019; 128:775-781. [DOI: 10.1016/j.ijbiomac.2019.01.194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/20/2018] [Accepted: 01/28/2019] [Indexed: 11/30/2022]
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Study on preparation and physicochemical properties of hydroxypropylated starch with different degree of substitution under microwave assistance. Int J Biol Macromol 2019; 125:290-299. [DOI: 10.1016/j.ijbiomac.2018.12.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 11/21/2018] [Accepted: 12/02/2018] [Indexed: 11/17/2022]
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Sun F, Liu J, Liu X, Wang Y, Li K, Chang J, Yang G, He G. Effect of the phytate and hydrogen peroxide chemical modifications on the physicochemical and functional properties of wheat starch. Food Res Int 2017; 100:180-192. [DOI: 10.1016/j.foodres.2017.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 06/16/2017] [Accepted: 07/01/2017] [Indexed: 01/23/2023]
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12
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Modification of foxtail millet starch by combining physical, chemical and enzymatic methods. Int J Biol Macromol 2017; 95:314-320. [DOI: 10.1016/j.ijbiomac.2016.11.067] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 11/15/2016] [Accepted: 11/19/2016] [Indexed: 11/22/2022]
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