Impact of acid hydrolysis and esterification process in rice and potato starch properties

Martins, Paola Chaves; Gutkoski, Luiz Carlos; Martins, Vilásia Guimarães

doi:10.1016/j.ijbiomac.2018.08.170

Cited by 42 publications

(22 citation statements)

References 28 publications

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“…Chemical modification of starch by esterification/acylation is most extensively investigated technique. Examples of starch esterification esterification include: modification with octenyl succinic anhydride (OSA) [5,9,10], fatty acids [11], citric acid [12], and folic acid [13]. Starch acylation involves the replacements of the available hydroxyl groups (OH group) of the glucose in starch structure (C-2, C-3, and C-6) with ester groups of the desired compound [13].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Hadi

Wiege

Stabenau

et al. 2020

Foods

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Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1 H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance ( 1 H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.

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Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Hadi

Wiege

Stabenau

et al. 2020

Foods

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“…'Palmer' mango fruits were harvested in October 2017 in the production area of AM Export, located in Petrolina, Pernambuco State, Brazil, at maturity stage 2, which is characterized by a light green skin coloration. The fruits were transported to the Postharvest Physiology Laboratory of Embrapa Semiárido, where they were (Martins;Gutkoski;Martins, 2018). Yam starch had the largest granules, with mean values of 35.08±5.22 μm, which is considered large according to the classification proposed by Singh, McCarthy and Singh (2006).…”

Section: Physical Optical and Chemical Characteristics Of Starches mentioning

confidence: 99%

“…Jackfruit seed was the starch with the lowest solubility and lowest swelling power. This fact is related to the amount of amylose present, as it restricts swelling power and maintains the integrity of swollen granules, while lipid complexed amylose chains restrict both granular swelling and amylose leaching (Martins;Gutkoski;Martins, 2018).…”

Section: Starch Sourcementioning

confidence: 99%

Characterization of starch from different non-traditional sources and its application as coating in ‘Palmer’ mango fruit

et al. 2020

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Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ‘Palmer’ mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ‘Palmer’ mango fruit. Fruits were coated with 3% cassava starch, 3.5% jackfruit seed starch, 3.5% mango seed kernel starch and 3.5% yam starch, and were compared to the control (uncoated). They were then stored at 24.4 ± 0.3 °C and 87 ± 2% RH and evaluated for 12 days. A 5x7 factorial arrangement in a completely randomized experimental design was adopted. Total starch content was higher than 70% in the four sources of starch. Starches from jackfruit and yam had higher amylose content. The four sources of starch had low water solubility and swelling power, with jackfruit seed starch having the highest values. The coating sources were effective in maintaining quality, particularly mango seed kernel starch because it reduced respiratory rate and weight loss in 27.7% and 33.8%, respectively, as well as jackfruit seed starch as it delayed fruit skin yellowing.

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“…For example, upon contact with moisture, methylcellulose films might lose their mechanical performance, resulting in the reduction of their protective capabilities, required for some foods, 22 and whey protein films are relatively poor moisture barriers. 23 Thus, different techniques are being explored to improve the technological properties of biodegradable polymers, such as compound addition, 24 crosslinking, 25 multilayers, 26 cold plasma 27 and UV light 28 treatment, chemical modification, 29 and blending. 30,31 Blending different molecules in the production of films has the advantage to combine the properties of each polymer used.…”

Section: Introductionmentioning

confidence: 99%

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

2020

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Impact of acid hydrolysis and esterification process in rice and potato starch properties

Cited by 42 publications

References 28 publications

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Characterization of starch from different non-traditional sources and its application as coating in ‘Palmer’ mango fruit

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

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