Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay, Sylvia C.; Meireles, M. Angela A.

doi:10.1590/1678-457x.6749

Cited by 630 publications

(344 citation statements)

References 154 publications

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“…This results in significant changes in the physicochemical properties of starches in water solutions due to the change of interactions between a polymer and a solvent. Chemically-modified starches are obtained as a result of treating natural starch with various chemical compounds (Alcázar-Alay and Meireles, 2015). Chemical modification strongly affects gelatinisation (pasting) ability, the formation of pastas and the retrogradation of starch originating from various botanical sources.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, new tendencies have emerged, known as a double modification, which consist in combining physical and chemical methods, e.g. microwave-assisted acetylation or HHP-aided phosphorylation (Alcázar-Alay and Meireles, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…In the food industry, they are used as foodstuffs, fillers, thickeners, gelling and texture-forming products, aromas, microcapsules, dietary fibre, as well as components of low-calorie food (Alcázar-Alay and Meireles, 2015;Jobling, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The cosmetic industry adds starch and its derivatives to powders, dusting-powders and as carriers of colour and fragrance. Modified starch is also used for biodegradable detergents, cream thickeners and components of ointments and conditioners (Alcázar-Alay and Meireles, 2015;Jobling, 2004 The aim of this research was to compare the adsorptive properties of modified starches produced from waxy maize: C*Tex -Instant 12616, C*PolarTex -Instant 12650, C*PolarTex 06748 in the ability of their surface to interact with water vapour, and to present comparative characteristics using mathematical sorption models.…”

Section: Introductionmentioning

confidence: 99%

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Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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The physical and adsorptive properties of three products of modified maize starch in terms of the susceptibility of starch granules to surface processes as affected by their physicochemical diversity was compared in this study, using five mathematical models. It was assumed that modification of native starch is an important factor affecting its adsorptive properties. The products under study differed significantly in terms of the distribution of the size and shape parameters of their granules. The Guggenheim, Anderson and de Boer equation, characterised by relatively low sums of square deviations and low and similar errors of their different parameters, was the most useful in the description of empirically determined isotherms of adsorption. Parameters of the Guggenheim, Anderson and de Boer equation were used to estimate the parameters of the product surface microstructure. Modification of native maize starch differentiated the size of the monolayer, specific surface of sorption, and characteristics of capillaries.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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“…Cross-linking modification gains the degree of polymerization and molecular mass, and also decrease the water solubility [19]. Many compounds can be applied as the cross-linker agents such as citric acid, sodium trimetaphosphat, sodium tripoliphosphat, epichlorohydrin, glutaraldehid, sodium tetraborat, dan POCl3 [9], [14], and [20].…”

Section: Introductionmentioning

confidence: 99%

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.

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