Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

Bartz, Josiane; Göebel, Jorge Tiago Schwanz; Giovanaz, Marcos Antônio; Zavareze, Elessandra da Rosa; Schirmer, Manoel Artigas

doi:10.1016/j.foodchem.2015.01.095

Cited by 22 publications

(15 citation statements)

References 28 publications

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“…In addition, more cracks and fissures were found with more advanced acetylation. However, no significant fusion, [13] pores, [27] or wrinkles [14] was found in the present work which is recognized as common acetylation destruction and have been observed in many studies. Both morpholohical performance and particle distribution revealed the effects of acetylation which inevitably conducts destruction to the surface of the starch granules.…”

Section: Morphology and Size Distribution Of Starch Granulecontrasting

confidence: 55%

“…The Ac% for calculating DS was determined by titration method as described by Bartz. [14] Starch (1 g, dry basis) was incubated with 50 mL of 75% (v/v) ethanol in the water bath at 50°C for 30 min. The slurry was cooled to ambient temperature and then 40 mL of 0.5 M KOH was added.…”

Section: Determination Of Ac% and Degree Of Substitution (Ds)mentioning

confidence: 99%

“…Ac % ¼ ½V blankðmLÞ À V sampleðmLÞ Â M HCl Â 0:043 Â 100 sample weightðgÞ DS is defined as the average number of sites per glucose unit that possess a substituent group. [14] DS ¼ ð162 Â Ac%Þ ½4300 À ð42 Â Ac%Þ…”

Section: Determination Of Ac% and Degree Of Substitution (Ds)mentioning

confidence: 99%

“…2a) was attributed to the formation of a V-type complex which was a consequence of the inserting of bulky group into starch chains according to Bartz. [14] V-type crystal consists of amylose, emulgator, and fatty lipid, [26] indicating that hulless barley starch especially acetylated one has potential for emulsifier application. Starch crystallites are considered to be developed by ordered arrangement of single and double helices which are formed by unbranched or slightly branched fractions of amylopectin with more than 10 glucose units.…”

Section: Molecular Structure Of Acetylated Starchmentioning

confidence: 99%

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Structure, functionality, and digestibility of acetylated hulless barley starch

Chang

2016

International Journal of Food Properties

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Hulless barley starch was extracted and further acetylated using acetic anhydride at different level (3.75, 7.5, 11.25 g/100 g) in this study. The structure changes and functional properties of acetylated hulless barley starches comparing to the native starch were evaluated and analyzed. The shape of granules remained unaltered with cracks formed after modification. Small-(1 μm) and large-sized (20 μm) were observed in four kinds of starches while granule particle sizes distribution changed dramatically. Four hulless barley starches presented A-type x-ray diffraction pattern, with relative crystallinity of 25.6, 27.1, 26.2, and 24.8% for native and acetylated starches. The infrared ratio of 1045/1024 and 1025/995 cm −1 , indicated the difference in long-range order of crystallinities and short-range order of double helices. Results observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro digestibility indicated acetylated hulless barley starch's potential as a functional food additive and a healthy ingredient.

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Section: Morphology and Size Distribution Of Starch Granulecontrasting

confidence: 55%

Section: Determination Of Ac% and Degree Of Substitution (Ds)mentioning

confidence: 99%

Section: Determination Of Ac% and Degree Of Substitution (Ds)mentioning

confidence: 99%

Section: Molecular Structure Of Acetylated Starchmentioning

confidence: 99%

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Structure, functionality, and digestibility of acetylated hulless barley starch

Chang

2016

International Journal of Food Properties

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“…Iodine seems to be an excellent acylating reagent for both starch and cellulose as it activates the carbonyl group of acetic anhydride, making the latter more reactive toward the carbohydrates. This method was already used by several groups for very interesting cellulose modifications and esterification of whole grain starches …”

Section: Introductionmentioning

confidence: 99%

Facile Esterification of Degraded and Non‐Degraded Starch

Konieczny

Loos

2018

Macro Chemistry & Physics

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thermoplasticity and water resistance to the modified starch over the unmodified one. Modified starch-based materials are used in industry as glues, adhesives, and auxiliaries of a wide range of rheological and functional properties.It was found that the properties of polysaccharide-based plastics are strongly dependent on the degree of modification as well as on the regioselectivity of the substitution. So far, sophisticated experimental techniques, solvents, or systems of solvents, were used to achieve homogeneous modification of the chosen polysaccharide. However, these techniques are expensive, typically use toxic solvents in highly alkaline conditions at high temperatures, are not viable for the large-scale industrial production of modified starches, and/or bear health risks when utilized.Biswas et al. were able to show an elegant yet simple approach toward cellulose, starch, and other polysaccharides using acetic anhydride in the presence of a catalytic amount of iodine. [10] Iodine seems to be an excellent acylating reagent for both starch and cellulose as it activates the carbonyl group of acetic anhydride, making the latter more reactive toward the carbohydrates. This method was already used by several groups for very interesting cellulose modifications [11][12][13] and esterification of whole grain starches. [14][15][16] In our current work, we studied the feasibility of this procedure in more detail for the esterification (acetylation, propionation, and esterification with longer fatty acids) of white potato dextrins (AVEDEX W80) and "waxy potato" starch containing more than 95% amylopectin (ELIANE) [17][18][19] -both are commercial carbohydrates used in various applications from food to paints. [20,21] Dextrins are frequently used in paper coatings as they readily form an adhesive paste when mixed with water. White dextrins, such as AVEDEX W80, are derived from starch by partial thermal degradation under acidic conditions. [22] The difference between white dextrins and other dextrins is that they can form a viscous paste in cold water, making them attractive for water-borne coatings. [23] ELIANE is a commercially available 100% amylopectin potato starch obtained via innovative classical breeding techniques. [24] Amylose has very low water solubility and amylose solutions are very unstable-amylopectin is highly soluble in water and forms stable solutions. ELIANE is therefore a very attractive high-molecular-weight [25] polysaccharide for stable high-content polysaccharide solutions and is at the moment mainly used in food applications. [26] Both used carbohydrates are (highly) branched and hold a high amount of functional groups per molecule, which is especially attractive for industrial purposes [27] offering a high functionality, broad variety of functional groups, high solubility, and a unique rheological behavior. [28,29] The reported modification of these carbohydrates can be used to adjust their properties for specific Polysaccharide ModificationThe iodine-catalyzed esterification (acetylation...

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Starch Acetate Nanoparticles as Controlled Release Nanocarriers for Piperine

2021

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This paper aims to synthesize starch acetate nanoparticles for controlled release of piperine. Starch acetate is synthesized by chemically modified sago starch with acetylation reaction. Starch acetate nanoparticles with mean particle sizes of 110 nm are obtained by controlled precipitation through drop‐wise addition of dissolved starch acetate solution into excess absolute ethanol. Piperine is loaded onto starch acetate nanoparticles and native starch nanoparticles via the in situ nanoprecipitation process. Starch acetate nanoparticles exhibit higher piperine loading capacity as compared to native starch nanoparticles with the maximum loading capacity of 0.46 and 0.33 mg mg–1, respectively. Piperine is observed to release from starch acetate nanoparticles in a slow and sustained manner at pH 1.2 for 24 h. In contrast, piperine is observed to fully release from native starch nanoparticles after 16 h.

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Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

Cited by 22 publications

References 28 publications

Structure, functionality, and digestibility of acetylated hulless barley starch

Structure, functionality, and digestibility of acetylated hulless barley starch

Facile Esterification of Degraded and Non‐Degraded Starch

Starch Acetate Nanoparticles as Controlled Release Nanocarriers for Piperine

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