Biotechnological Approaches in Propagation and Improvement of Withania somnifera (L.) Dunal

Kaur, Kulwinder; Singh, Pawandeep; Guleri, Rupam; Singh, Baldev; Singh, Varinder; Pati, Pratap Kumar

doi:10.1007/978-3-319-59192-6_22

Cited by 10 publications

(10 citation statements)

References 86 publications

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“…Also almost universally, hydroxypropylation increased granule swelling (which is closely associated with water‐binding capacity) and solubility as a function of increasing as MS. Hydroxypropylated acid‐modified kudzu root starch also exhibited an increase in swelling . Reported exceptions were for lima bean and jack bean starches .…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 95%

“…However, the two classes of wheat starch granules used had different amylose contents and different properties. Also, when starches isolated from four potato cultivars were hydroxypropylated, the MS values of the products differed − increasing as the amylose content of the starch increased . However, it was also found from fractionating maize, wheat, and potato starch granules after modification that granule size had little influence on granule reactivity, a result that might be expected for a reaction that is diffusion controlled rather than kinetically controlled.…”

Section: Factors Influencing Reaction Efficiencymentioning

confidence: 96%

“…Hydroxypropylation also always produced pronounced decreases in syneresis of starch gels (even after cold storage) as MS increased and significantly improved freeze‐thaw stability whenever either property was tested. The enthalpy of melting of retrograded amylopectin and retrograded amylose plus amylopectin after gel storage was greatly reduced after hydroxypropylation.…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 97%

“…Almost all reports of investigations of changes in thermal properties report reductions in the onset and peak temperatures (and usually conclusion temperature) and of the enthalpy of gelatinization as a function of increasing MS. Hydroxypropylation of acid‐modified Kudzu root starch produced the same effects . The magnitude of the changes vary for different starches and different degrees of substitution.…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 99%

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Developments in Hydroxypropylation of Starch: A Review

Zhang

Ren

et al. 2018

Starch Stärke

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Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of methods for determination of the MS (molar substitution)/DS (degree of substitution) of hydroxypropyl starch, location of hydroxypropylation reaction sites in granules and on amylose and amylopectin molecules, and factors affecting reaction efficiency. Also presented is an overview of changes of physicochemical properties of starch that result from hydroxypropylation. Specifically reviewed are the effects of hydroxypropylation on granule morphology, crystallinity, thermal properties, swelling, and solubility; pasting, paste, and retrogradation properties; rheological and textural properties of HPS gels; and digestibility and uses of HPS.

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Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 95%

Section: Factors Influencing Reaction Efficiencymentioning

confidence: 96%

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 97%

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 99%

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Developments in Hydroxypropylation of Starch: A Review

Zhang

Ren

et al. 2018

Starch Stärke

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“…The introduction of substituents such as hydroxypropyl and acetyl groups to the hydroxyl groups of starch produces etherified and acetylated starches, respectively. Chemical modification lowers the gelatinization temperature of starch and increases the viscosity and clarity of the glue solution . Modified starch restricts water separation from gelatinized starch gel during chilling or freezing and thawing steps, providing gel chilling and freezing tolerance …”

Section: Introductionmentioning

confidence: 99%

Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch

2018

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To clarify the water sorption behavior of Japanese wheat noodles (udon) to which a modified starch has been added, noodles are prepared with different starch types and amounts of added starch, and the changes in the moisture content, the noodle diameter, and the loss of noodle mass during cooking are measured. The changes in the moisture content can be empirically represented by a hyperbolic equation, regardless of the type and amount of starch added. The relationship between the amount of added starch and the equilibrium moisture content of the noodles suggests that the swelling of the added starch is suppressed by the gluten network, even at an equilibrium state. The change of the diameter suggests that the swelling in the longitudinal direction progress in the late stages of water sorption for the noodles containing unmodified starch, but it is suppressed for the noodles containing hydroxypropylated starch. The transient changes in the loss of noodle mass can be empirically expressed by an exponential equation, regardless of the type and amount of starch added. The relationship between the amount of added starch and the equilibrium loss of noodle mass suggests that the adhesiveness of the noodles with added modified starch is stronger than that of the noodles with added unmodified starch.

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Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

Isaac,

Miguel,

Vargas‐Torres

et al. 2023

Starch Stärke

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Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (Sechium edule) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.

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Biotechnological Approaches in Propagation and Improvement of Withania somnifera (L.) Dunal

Cited by 10 publications

References 86 publications

Developments in Hydroxypropylation of Starch: A Review

Developments in Hydroxypropylation of Starch: A Review

Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch

Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

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