Behaviour of starch exposed to microwave radiation treatment

Braşoveanu, Mirela; Nemţanu, Monica R.

doi:10.1002/star.201200191

Cited by 113 publications

(73 citation statements)

References 52 publications

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“…The DS obtained at the corresponding time point was larger when the temperature of the reaction system was elevated. The microwave radiation increased the temperature of the reaction system and continuously accelerated the reaction rate; this might have resulted from the fact that the surface of starch granules became more rough and developed holes or caves in the microwave field [see Figure (a′–g′), shown later] . Such a special structure of starch granules made OSA diffuse easily into the amorphous region and the crystalline region of cassava starch.…”

Section: Resultsmentioning

confidence: 99%

Kinetic study of the nonthermal effect of the esterification of octenyl succinic anhydride modified starch treated by microwave radiation

Hai-xin

Yin

Wang

et al. 2016

J of Applied Polymer Sci

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With cassava starch as a raw material and octenyl succinic anhydride as an esterifying agent, octenyl succinic anhydride modified starch (OSA–starch) was prepared in an aqueous medium and treated by water‐bath heating and microwave radiation at a certain temperature, respectively. The reaction kinetics of esterification were studied. The structural analysis and synthesis mechanism of OSA–starch were investigated by means of scanning electron microscopy and Fourier transform infrared spectroscopy. The differences in the esterification reaction kinetics between starches treated with water‐bath heating and microwave radiation were observed. Under the condition of water‐bath heating, the apparent activation energy of the esterification reaction was 52.22 ± 1.21 kJ/mol, and the pre‐exponential factor was 9018.20/min−1. Under the condition of microwave radiation, the apparent activation energy of the esterification reaction was 50.13 ± 1.16 kJ/mol, and the pre‐exponential factor was 4510.21/min−1. We found that microwave radiation could reduce both the activation energy of the reaction and the pre‐exponential factor. The lowering effect of the apparent activation energy was greater than that of the pre‐exponential factor under the condition of microwave radiation, and this resulted in increased reaction rates. The change in the esterification reaction kinetics was a nonthermal effect of microwave radiation on the esterification of cassava starch. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43909.

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Section: Resultsmentioning

confidence: 99%

Kinetic study of the nonthermal effect of the esterification of octenyl succinic anhydride modified starch treated by microwave radiation

Hai-xin

Yin

Wang

et al. 2016

J of Applied Polymer Sci

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“…Non-thermal modification is an alternative to traditional processes that also eliminates pathogenic microorganisms and spores. Non-thermal techniques involve the use of high pressure, ultrasound, microwaves (Anderson & Guraya, 2006;Braşoveanu & Nemtanu, 2014;Hódsági et al, 2012;Mollekopf et al, 2011) and electric pulses. The high pressure technology in industry uses pressure from 400 to 900 MPa.…”

Section: Non-thermal Physical Modificationmentioning

confidence: 99%

“…In the microwave irradiation process, the most important parameters are moisture and temperature, which influence the dielectric properties of the starch (Braşoveanu & Nemtanu, 2014). Starch modification by microwaves results from the rearrangement of starch molecules that generates changes in solubility, swelling capacity, rheological behavior, T gel and enthalpies (Iida et al, 2008;Yu et al, 2013;Zuo et al, 2012).…”

Section: Non-thermal Physical Modificationmentioning

confidence: 99%

“…Starch modification by microwaves results from the rearrangement of starch molecules that generates changes in solubility, swelling capacity, rheological behavior, T gel and enthalpies (Iida et al, 2008;Yu et al, 2013;Zuo et al, 2012). Depending on the starch source and moisture, modification by microwave also produces variations in morphology and crystallinity in the granule (Braşoveanu & Nemtanu, 2014).…”

Section: Non-thermal Physical Modificationmentioning

confidence: 99%

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

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

686

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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“…The microwave heating has diverse applications in starch modification. It was found that microwave radiation could change the morphology of starch granules depend on moisture content and starch origin or source (Brasoveanu & Nemtanu, 2014). Also, microwave heating influences starch crystalline structure by reorganisation of starch molecules and destruction of crystalline arrangement.…”

Section: Introductionmentioning

confidence: 99%

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

Zhao

Saleh

et al. 2018

Int J of Food Sci Tech

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Summary The changes in structural and physicochemical properties of wheat starch after conventional and microwave pretreatment acetylation process were investigated and compared. The microscopy analysis showed that the microwave pretreatment acetylation significantly influenced the surface and interior structure of starch granules compared with the conventional acetylation. The microwave pretreated and untreated starch granules retained the A‐type crystalline structure with decreased relative crystallinity after acetylation. The microwave pretreated starch showed higher degree of substitution, acetyl content, and gelatinisation and pasting temperatures than those of the untreated starch after acetylation under the same conditions. However, the microwave pretreated starch showed lower gelatinisation enthalpy, light transmittance, and peak viscosity compared with the untreated starch after acetylation. Furthermore, water solubility and swelling power of the microwave pretreated and untreated starch increased after acetylation. Generally, the microwave pretreatment acetylation significantly modified structural and physicochemical properties of wheat starch compared with single acetylation process. Therefore, a combination of microwave pretreatment with acetylation can be suggested for modification of wheat starch to promote its applications in the food and nonfood industries.

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Behaviour of starch exposed to microwave radiation treatment

Cited by 113 publications

References 52 publications

Kinetic study of the nonthermal effect of the esterification of octenyl succinic anhydride modified starch treated by microwave radiation

Kinetic study of the nonthermal effect of the esterification of octenyl succinic anhydride modified starch treated by microwave radiation

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

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

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