Acetylation of rice starch in an aqueous medium for use in food

Colussi, Rosana; Halal, Shanise Lisie Mello El; Pinto, Vânia Zanella; Bartz, Josiane; Gutkoski, Luiz Carlos; Zavareze, Elessandra da Rosa; Dias, Álvaro Renato Guerra

doi:10.1016/j.lwt.2015.01.053

Cited by 92 publications

(64 citation statements)

References 35 publications

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“…At pH 4.5, the gelatinization enthalpy of the rice starch suspension was significantly decreased (~26 %) and this effect was more pronounced in the presence of proteins (-29% and -35% for EA and SPI, respectively). Similar effects of acidification were recently reported for rice starch by Colussi et al (2015). However, no significant effects of the acidified medium on potato and tapioca starch gelatinization enthalpy were noted (Table 1).…”

Section: Thermal Propertiessupporting

confidence: 86%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.

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Section: Thermal Propertiessupporting

confidence: 86%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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“…The absence of peak between 1850 and 1760 shows that acetic anhydride is absent in the product. [14] This shows that the starch was fully washed of unreacted acetic anhydride which may serve as an impurity in the starch.…”

Section: Resultsmentioning

confidence: 99%

Factorial analysis of the binding properties of acetylated ginger starch in metronidazole tablet formulations

Bamiro

Duro-Emanuel

2017

Int J Pharma Investig

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Introduction:The delivery of drug is often affected by formulation processes and the excipients used in the formulation.Materials and Methods:A 23 factorial analysis was used in this study to evaluate the effect of acetylated ginger starch (AGS) (Zingiber officinale) as a binder in metronidazole tablets, in comparison to corn starch (CS) BP. The individual and interacting effects of variables (binder type X1, binder concentration X2, and compression pressure X3) used on tablet properties such as friability, crushing strength, crushing strength friability ratio (CSFR), disintegration and crushing strength friability/disintegration time ratio (CSFR/DT) were determined. The effect of these binders on the granule properties using Hausner's ratio, Carr's index (CI), angle of repose, and densities as response parameters was also determined.Results:Granules prepared with AGS had high densities and small granule sizes when compared with those containing CS. Granules containing CS have better flow properties. X1 (binder type) has a significant effect on the crushing strength of the tablet. It also had the highest effects on CSFR and CSFR/DT. The combination of XIX3 had the highest effect on crushing strength and DT.Conclusion:This study shows that, in formulations, care must be taken in choosing the excipients and the process parameters required for the formulation since these can affect the delivery of the drug individually or in combination. AGS could be useful as a binder when a tablet with low crushing strength and fast disintegration is desired.

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“…The crystals were obtained by mixing 20 mg of starch with KBr at a ratio of 1: 5 (starch: KBr). Thirty-two readings were collected at a resolution of 4 cm -1 [13].…”

Section: Fourier Transform Infrared Spectra (Ftir)mentioning

confidence: 99%

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

Salcedo¹,

Paternina-Urzola²,

Lujan-Rhenalds³

et al. 2018

DYNA

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Cassava starch variety Corpoica -TAI, was modified with a commercial α-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified starches. The modified starches presented dextrose equivalents (DE) ranging between 13 and 92%, yield (Y) between 0 and 45.5%. The Scanning electron microscope (SEM) analysis showed that the granules suffered exo-corrosion in agreement with the degree of hydrolysis. The crystallinity degree increased following modification. The granule morphology of hydrolyzed starch was different compared to the native starch. The gelatinization temperature in the residues of hydrolyzed cassava starches hydrolyzed increased with the crystallinity degree as well with the reduction in the amylose content. The native starch showed a greater setback and amylose values than hydrolyzed starches, which indicates that it is more susceptible to retrogradation or water lost (syneresis).Keywords: α-amylase; granule; crystallinity; hydrolyzed starches.Modificación enzimática de almidón de yuca (Corpoica M-Tai) alrededor de la temperatura de pasta ResumenAlmidón de yuca variedad Corpoica -TAI fue modificado con α-amilasa comercial, para evaluar el efecto de la temperatura alrededor de la temperatura de pasta, tiempo de reacción y relación enzima/sustrato (E/S) sobre el grado de hidrólisis y producción de almidones modificados enzimáticamente. Los almidones modificados presentaron equivalentes de dextrosa (DE) entre 13 y 92 %, valores de rendimiento (Y) hasta del 45.5%. El análisis Microscopia de barrido electrónico (SEM) mostró que los gránulos presentaron exo-corrosión en concordancia con el grado de hidrólisis. La cristalinidad aumento después de la modificación y la morfología del granulo fue diferente comparada con el almidón nativo. Los almidones hidrolizados presentaron un aumento en la estabilidad (breakdown) y disminución en el asentamiento (setback). La temperatura de gelatinización se incrementó con la cristalinidad y disminuyó con el contenido de amilosa. Los almidones hidrolizados fueron más susceptibles a la retrogradación o pérdida de agua (sinéresis).

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Acetylation of rice starch in an aqueous medium for use in food

Cited by 92 publications

References 35 publications

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Factorial analysis of the binding properties of acetylated ginger starch in metronidazole tablet formulations

Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature

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