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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [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: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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Paramasivam SK, Subramaniyan P, Thayumanavan S, Shiva KN, Narayanan S, Raman P, Subbaraya U. Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches. Int J Biol Macromol 2023; 249:126125. [PMID: 37541477 DOI: 10.1016/j.ijbiomac.2023.126125] [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: 03/13/2023] [Revised: 07/10/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57-69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu 620015, India
| | - Pushpa Raman
- Tamil Nadu Rice Research Institute, Tamil Nadu Agricultural University, Aduthurai 612101, Tamil Nadu, India
| | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu 620102, India
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3
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Luo XE, Wang RY, Wang JH, Li Y, Luo HN, Zeng XA, Woo MW, Han Z. Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch. Food Chem 2023; 418:135971. [PMID: 36958183 DOI: 10.1016/j.foodchem.2023.135971] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/25/2023]
Abstract
In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.
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Affiliation(s)
- Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | | | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China
| | - Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Huai-Nan Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Meng-Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
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4
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Guleria P, Yadav BS. Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea ( Cajanus cajan). Curr Res Food Sci 2022; 5:1750-1759. [PMID: 36268135 PMCID: PMC9576809 DOI: 10.1016/j.crfs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/11/2022] Open
Abstract
Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hydroxypropylation increased the swelling power of pigeon pea starch. All starch samples showed a decrease in their paste clarities. FTIR spectra of all starch samples displayed characteristic absorption bands of starch at wave numbers 1076, 1148, 1376, and 1632 cm-1. A significant reduction occurred in peak, cold paste, hot paste, and setback viscosity after chemical modification. Rheological determinations showed that starch pastes had viscoelastic behaviour. G' and G″ of all starch paste increased after chemical modification. Native and chemically treated starches revealed oval to elliptical-shaped granules and no change was observed after modification when examined in SEM. These results confirmed that the undesirable properties of native pigeon starch can be suitably altered via chemical treatments to make them suitable for several food applications.
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Affiliation(s)
- Prixit Guleria
- Department of Food Technology Maharshi Dayanand University Rohtak, Haryana, India
| | - Baljeet Singh Yadav
- Department of Food Technology Maharshi Dayanand University Rohtak, Haryana, India
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5
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Radi M, Abedi E, Najafi A, Amiri S. The effect of freezing-assisted cross-linking on structural and rheological properties of potato starch. Int J Biol Macromol 2022; 222:2775-2784. [DOI: 10.1016/j.ijbiomac.2022.10.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/04/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
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6
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Ghalambor P, Asadi G, Mohammadi Nafchi A, Seyedin Ardebili SM. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch. Food Sci Nutr 2022; 10:2285-2299. [PMID: 35844929 PMCID: PMC9281924 DOI: 10.1002/fsn3.2837] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)-hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5-20 h hydrolysis times) followed by HP (5%-25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005-0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.
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Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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7
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Lopez‐Ochoa JD, Cadena‐Chamorro E, Ciro‐Velasquez H, Rodríguez‐Sandoval E. Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages. STARCH-STARKE 2022. [DOI: 10.1002/star.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan David Lopez‐Ochoa
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Edith Cadena‐Chamorro
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Héctor Ciro‐Velasquez
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
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8
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Effects of chitosan modification, cross-linking, and oxidation on the structure, thermal stability, and adsorption properties of porous maize starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Sharma V, Kaur M, Sandhu KS, Nain V, Janghu S. Physicochemical and Rheological Properties of Cross‐Linked Litchi Kernel Starch and Its Application in Development of Bio‐Films. STARCH-STARKE 2021. [DOI: 10.1002/star.202100049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Vinita Sharma
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa 125055 India
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda 151001 India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda 151001 India
| | - Vikash Nain
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa 125055 India
| | - Sandeep Janghu
- Indian Institute of Food Processing Technology Guwahati Assam 781032 India
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10
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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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11
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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12
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Adewumi FD, Lajide L, Adetuyi AO, Ayodele O. Functional properties of three native starches and their modified derivatives. POTRAVINARSTVO 2020. [DOI: 10.5219/1232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.
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13
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Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup. Int J Biol Macromol 2020; 144:410-418. [DOI: 10.1016/j.ijbiomac.2019.12.142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/16/2019] [Accepted: 12/16/2019] [Indexed: 11/21/2022]
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14
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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch. INT J POLYM SCI 2019. [DOI: 10.1155/2019/6308591] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.
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15
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Kim H, Lamsal B, Jane J, Grewell D. Sheet‐extruded films from blends of hydroxypropylated and native corn starches, and their characterization. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hee‐Young Kim
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - Buddhi Lamsal
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - Jay‐lin Jane
- Department of Food Science and Human NutritionIowa State University Ames Iowa
| | - David Grewell
- Department of Agricultural and Biosystems EngineeringIowa State University Ames Iowa
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16
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Xie Y, Zhang B, Li MN, Chen HQ. Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches. Food Chem 2019; 289:187-194. [DOI: 10.1016/j.foodchem.2019.03.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/26/2022]
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17
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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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18
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Sukhija S, Singh S, Riar CS. Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual-modified lotus rhizome starch composite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3398-3409. [PMID: 30609039 DOI: 10.1002/jsfa.9557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 12/30/2018] [Accepted: 12/30/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual-modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual-modified starch composite films (FLCOS1 , FLCOS2 ) was found to be a maximum, whereas a decrease was observed for FLCOS3 . Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual-modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film-forming components, whereas amorphous structure was indicated from X-ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sakshi Sukhija
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India
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19
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Liu D, Li Z, Fan Z, Zhang X, Zhong G. Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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González-Soto RA, Núñez-Santiago MC, Bello-Pérez LA. Preparation and partial characterization of films made with dual-modified (acetylation and crosslinking) potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3134-3141. [PMID: 30536769 DOI: 10.1002/jsfa.9528] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 04/12/2018] [Accepted: 12/05/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Starch is an alternative material for the production of biodegradable plastics; however, native starches have drawbacks due to their hydrophilic nature. Chemical modifications such as acetylation and crosslinking are used to broaden the potential end-uses of starch. Dual modification of starches increases their functionality compared to that of starches with similar single modifications. In this study, a dual-modified potato starch (acetylated and crosslinked) was used to produce films by casting. RESULTS Changes in the arrangement of the amylopectin double helices of dual-modified starch were evident from X-ray diffraction patterns, pasting profiles and thermal properties. The degree of substitution for acetyl groups was low (0.058 ± 0.006) because crosslinking dominated acetylation. Modified starch film had higher elongation percentage (82.81%) than its native counterpart (57.4%), but lower tensile strength (3.51 MPa for native and 2.17 MPa for dual-modified) and lower crystallinity in fresh and stored films. The sorption isotherms indicated that the dual modification decreased the number of reactive sites for binding water, resulting in a reduction in the monolayer value and a decrease in the solubility and water vapor permeability. CONCLUSIONS Dual modification of starch may be a feasible option for improving the properties of biodegradable starch films. © 2018 Society of Chemical Industry.
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21
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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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22
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Ye F, Xiao L, Liang Y, Zhou Y, Zhao G. Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules. Carbohydr Polym 2019; 213:79-88. [PMID: 30879692 DOI: 10.1016/j.carbpol.2019.02.077] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 11/30/2022]
Abstract
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.
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Affiliation(s)
- Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Ya'nan Liang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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Oladebeye AO, Oshodi AA, Amoo IA, Karim AA. Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201700367] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | | | | | - Alias Abd Karim
- Food Biopolymer Science Research Group, School of Industrial Technology, Universiti Sains Malaysia; (USM) Malaysia
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24
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Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch. Int J Biol Macromol 2017; 105:317-327. [DOI: 10.1016/j.ijbiomac.2017.07.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 06/04/2017] [Accepted: 07/07/2017] [Indexed: 11/22/2022]
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25
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Gunaratne A, Gan R, Wu K, Kong X, Collado L, Arachchi LV, Kumara K, Pathirana SM, Corke H. Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka. STARCH-STARKE 2017. [DOI: 10.1002/star.201700129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anil Gunaratne
- Department of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
- Sabaragamuwa University of Sri Lanka; P.O. Box 02, Belihuloya Sri Lanka
| | - Renyou Gan
- Department of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Kao Wu
- Glyn O. Phillips Hydrocolloid Research Centre; Hubei University of Technology; Wuhan 430068 China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology; Zhejiang University; Hangzhou China
| | - Lilia Collado
- Food Science Cluster, College of Agriculture; University of the Philippines Los Baños; Laguna 4031 Philippines
| | - Lal V. Arachchi
- Sabaragamuwa University of Sri Lanka; P.O. Box 02, Belihuloya Sri Lanka
| | - Kapila Kumara
- Sabaragamuwa University of Sri Lanka; P.O. Box 02, Belihuloya Sri Lanka
| | | | - Harold Corke
- Department of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
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26
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Włodarczyk-Stasiak M, Mazurek A, Jamroz J, Hajnos M, Sokołowska Z. Influence of physico-chemical modification of waxy corn starch on changes in its structure. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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28
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Gunaratne A, Wu K, Collado L, Gan RY, Arachchi LV, Kumara K, Pathirana SM, Corke H. Physicochemical and functional properties ofCaryota urensflour as compared to wheat flour. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13251] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Anil Gunaratne
- Sabaragamuwa University of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
- School of Biological Sciences; The University of Hong Kong; Pokfuam Road Hong Kong China
| | - Kao Wu
- Glyn O. Philips Hydrocolloid Research Centre at HUT; Hubei University of Technology; Wuhan 430068 China
| | - Lilia Collado
- Food Science Cluster, College of Agriculture; University of the Philippines Los Baños; Laguna 4031 Philippines
| | - Ren-You Gan
- School of Biological Sciences; The University of Hong Kong; Pokfuam Road Hong Kong China
| | | | - Kapila Kumara
- Sabaragamuwa University of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | | | - Harold Corke
- School of Biological Sciences; The University of Hong Kong; Pokfuam Road Hong Kong China
- Department of Food Science and Engineering; Shanghai Jiao Tong University; Shanghai 200240 China
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29
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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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30
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Chun EH, Oh SM, Kim HY, Kim BY, Baik MY. Effect of high hydrostatic pressure treatment on conventional hydroxypropylation of maize starch. Carbohydr Polym 2016; 146:328-36. [DOI: 10.1016/j.carbpol.2016.03.067] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 11/25/2022]
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31
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Biduski B, Silva FTD, Silva WMD, Halal SLDME, Pinto VZ, Dias ARG, Zavareze EDR. Impact of acid and oxidative modifications, single or dual, of sorghum starch on biodegradable films. Food Chem 2016; 214:53-60. [PMID: 27507447 DOI: 10.1016/j.foodchem.2016.07.039] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 06/07/2016] [Accepted: 07/05/2016] [Indexed: 11/25/2022]
Abstract
The objective of this study was to evaluate the effects of acid and oxidation modifications on sorghum starch, as well as the effect of dual modification of starch on the physical, morphological, mechanical, and barrier properties of biodegradable films. The acid modification was performed with 3% lactic acid and the oxidation was performed with 1.5% active chlorine. For dual modification, the acid modification was performed first, followed by oxidation under the same conditions as above. Both films of the oxidized starches, single and dual, had increased stiffness, providing a higher tensile strength and lower elongation when compared to films based on native and single acid modified starches. However, the dual modification increased the water vapor permeability of the films without changing their solubility. The increase in sorghum starch concentration in the filmogenic solution increased the thickness, water vapor permeability, and elongation of the films.
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Affiliation(s)
- Bárbara Biduski
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Francine Tavares da Silva
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Wyller Max da Silva
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Shanise Lisie de Mello El Halal
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Vania Zanella Pinto
- Curso de Engenharia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Paraná 85301970, Brazil.
| | - Alvaro Renato Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
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32
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Ichihara T, Fukuda J, Takaha T, Suzuki S, Yuguchi Y, Kitamura S. Small-angle X-ray scattering measurements of gel produced from α-amylase-treated cassava starch granules. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Yang L, Zhou Y, Wu Y, Meng X, Jiang Y, Zhang H, Wang H. Preparation and physicochemical properties of three types of modified glutinous rice starches. Carbohydr Polym 2016; 137:305-313. [DOI: 10.1016/j.carbpol.2015.10.065] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 10/16/2015] [Accepted: 10/16/2015] [Indexed: 11/29/2022]
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34
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Heebthong K, Ruttarattanamongkol K. Physicochemical properties of cross-linked cassava starch prepared using a pilot-scale reactive twin-screw extrusion process (REX). STARCH-STARKE 2016. [DOI: 10.1002/star.201500065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Khanarak Heebthong
- Department of Agro-Industry, Faculty of Agriculture; Natural Resources and Environment, Naresuan University; Phitsanulok Thailand
| | - Khanitta Ruttarattanamongkol
- Department of Agro-Industry, Faculty of Agriculture; Natural Resources and Environment, Naresuan University; Phitsanulok Thailand
- Center of Excellence in Biomaterial; Naresuan University; Phitsanulok Thailand
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35
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Zhao J, Schols HA, Chen Z, Jin Z, Buwalda P, Gruppen H. Distribution of phosphorus and hydroxypropyl groups within granules of modified sweet potato starches as determined after chemical peeling. Carbohydr Polym 2015; 132:630-7. [DOI: 10.1016/j.carbpol.2015.06.078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2015] [Revised: 06/07/2015] [Accepted: 06/23/2015] [Indexed: 10/23/2022]
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36
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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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37
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Hong JS, Gomand SV, Delcour JA. Preparation of cross-linked maize ( Zea mays L.) starch in different reaction media. Carbohydr Polym 2015; 124:302-10. [DOI: 10.1016/j.carbpol.2015.02.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 02/04/2015] [Accepted: 02/11/2015] [Indexed: 11/28/2022]
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38
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Zhao J, Chen Z, Jin Z, Buwalda P, Gruppen H, Schols HA. Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4646-4654. [PMID: 25906383 DOI: 10.1021/jf506349w] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Sweet potato starch was modified by cross-linking, hydroxypropylation, and combined cross-linking and hydroxypropylation, and the starches were subsequently sieved to obtain differently sized granule fractions. The effects of granule size of native and modified sweet potato starch fractions and all fractions were investigated with respect to their physicochemical properties. The large-size granule fraction (27-30 μm) showed a 16-20% higher chemical phosphorylation and a 4-7% higher hydroxypropylation than the small-size granule fraction (14-16 μm). The large-size granule fractions of native and modified sweet potato starches showed lower transition temperatures (0.7-3.1 °C for peak temperature of gelatinization) and lower enthalpy changes (0.6-1.9 J/g) during gelatinization than the small-size granule fractions, making the sweet potato starch different from cereal starches. The large-size granule fraction of native starch showed a higher paste viscosity (78-244 cP) than the corresponding small-size granule fraction. In addition, cross-linking and hydroxypropylation affected the paste viscosity of the large-size granule fraction significantly more than that of the small-size granule fraction when compared to the corresponding parental starch fractions. The large-size granule fraction of native and dual-modified starches showed a lower syneresis after freeze-thaw treatments than the small-size granule fractions. The difference in swelling power between large- and small-size granule fractions was not significant. In general, the large-size granule fraction of sweet potato starch was more susceptible for cross-linking and hydroxypropylation and the physicochemical properties were changed to a higher extent compared to the corresponding small-size granule fraction.
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Affiliation(s)
- Jianwei Zhao
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
- ‡School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhenghong Chen
- §AVEBE Food Innovation Centre, 9640 AA Veendam, Netherlands
| | - Zhengyu Jin
- ‡School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Piet Buwalda
- §AVEBE Food Innovation Centre, 9640 AA Veendam, Netherlands
| | - Harry Gruppen
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - Henk A Schols
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
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39
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Lee SJ, Hong JY, Lee EJ, Chung HJ, Lim ST. Impact of single and dual modifications on physicochemical properties of japonica and indica rice starches. Carbohydr Polym 2015; 122:77-83. [DOI: 10.1016/j.carbpol.2015.01.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 12/24/2014] [Accepted: 01/05/2015] [Indexed: 11/25/2022]
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40
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Hongbo T, Haibo L, Yanping L, Siqing D. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12724] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tang Hongbo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Lin Haibo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Li Yanping
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Dong Siqing
- Science School; Shenyang University of Technology; Shenyang 110870 China
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41
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Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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43
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Structure, physicochemical properties, and uses of millet starch. Food Res Int 2014; 64:200-211. [DOI: 10.1016/j.foodres.2014.06.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/12/2014] [Accepted: 06/17/2014] [Indexed: 12/26/2022]
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44
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Fouladi E, Mohammadi Nafchi A. Effects of acid-hydrolysis and hydroxypropylation on functional properties of sago starch. Int J Biol Macromol 2014; 68:251-7. [DOI: 10.1016/j.ijbiomac.2014.05.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2014] [Revised: 04/29/2014] [Accepted: 05/05/2014] [Indexed: 11/28/2022]
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45
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Zhu F, Wang S. Physicochemical properties, molecular structure, and uses of sweetpotato starch. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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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: 77] [Impact Index Per Article: 7.7] [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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47
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Ashogbon AO, Akintayo ET. Recent trend in the physical and chemical modification of starches from different botanical sources: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300106] [Citation(s) in RCA: 279] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Faculty of Science, Department of Chemistry and Industrial Chemistry; Adekunle Ajasin University; Akungba-Akoko Ondo State Nigeria
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48
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Oladebeye AO, Oshodi AA, Amoo IA, Karim AA. Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches. Food Chem 2013; 141:1416-23. [DOI: 10.1016/j.foodchem.2013.04.080] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 02/27/2013] [Accepted: 04/23/2013] [Indexed: 10/26/2022]
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49
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Gunaratne A, Kao W, Ratnayaka J, Collado L, Corke H. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2723-2729. [PMID: 23553043 DOI: 10.1002/jsfa.6091] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2012] [Revised: 01/21/2013] [Accepted: 02/04/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Hydrothermal treatment used in parboiling could induce formation of novel starch properties having potential food applications. In the current work, functional, digestible and retrogradation properties of flour from non-parboiled and steamed parboiled six rice varieties with high amylose content of around 30% but differing in length and width ratio were investigated and compared. RESULTS The parboiling process reduced swelling volume and amylose leaching in all tested varieties. Among the varieties studied, the resistant starch content ranged from 1.6% in AT 306 to 0.46% in BG 357. Parboiling reduced the resistant starch content in AT 306 by about 50%, but it did not significantly affect the resistant starch content of the other varieties. The amylose-lipid complex remained unchanged after parboiling. Amylopectin retrogradation was not observed in parboiled rice. Amylose retrogradation was not seen except for AT 306. Pasting behaviour of parboiled rice flours showed high pasting stability and low setback. Flours were more susceptible to enzymatic hydrolysis after parboiling. Partial gelatinisation during parboiling was sufficient to produce grains with excellent milling quality showing a head rice recovery that ranged from 98% to 100% among the varieties studied. CONCLUSION Degree of gelatinisation is the most important factor that determines the high head rice recovery. High pasting stability and low setback of flour of parboiled rice indicate some potential food applications.
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Affiliation(s)
- Anil Gunaratne
- The Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, P.O. Box 02, Belihuloya, Sri Lanka
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50
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Rahaju Maulani* R, Fardiaz D, Kusnandar F, Candra Sunarti T. Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.60] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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