Characterization of Acetylated Waxy Maize Starches Prepared under Catalysis by Different Alkali and Alkaline-Earth Hydroxides

Wang, Ya‐Jane; Wang, Linfeng

doi:10.1002/1521-379x(200201)54:1<25::aid-star25>3.0.co;2-t

Cited by 133 publications

(90 citation statements)

References 10 publications

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“…Acetylation is the more common chemical modification method, resulting in native starch esterification using reactive reagents such as anhydrous acetic acid, vinyl acetate or DSA in the presence of an alkaline catalyst (NaDH, KDH, Ca(DH) 2 , Na 2 CD 3 ) (Wang & Wang, 2002). Starch modified with DSA is an effective emulsifier used in the food, pharmaceutical and cosmetic industries; in this modification, DSA adds hydrophobic chains to the hydrophilic structure of starch .…”

Section: Acetylated Starchmentioning

confidence: 99%

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

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

694

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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Section: Acetylated Starchmentioning

confidence: 99%

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

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

694

353

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“…Acetylation of native starch was carried out following the method of Wang and Wang (2002) with slight modifications. Starch (100 g db) was dissolved in distilled water (185 mL) to make 35 % slurry.…”

Section: Acetylation Of Starchmentioning

confidence: 99%

“…The decrease was highest in PU-19 with maximum degree of substitution and lowest for Mash 1-1 with minimum degree of substitution among the cultivars. This is attributed to the introduction of acetyl groups which interrupts the ordered structure of native starch, leading to decreased gelatinization temperature (Wang and Wang 2002). T o of native black gram (Nakazawa and Wang 2003;Wang et al 1997).…”

Section: Thermal Propertiesmentioning

confidence: 99%

“…Chemically modified starches have considerably altered physicochemical properties with better flexibility than un-acetylated starches for use in food products. Chemical modification involving acetylation is widely used method for starch modification (Wang and Wang 2002). In acetylated starch, part of hydroxyl groups in anhydroglucose units have been converted to acetyl groups.…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars

2014

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Starches separated from three black gram cultivars were modified by acetylation and compared to their native starches. Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride/g of starch dry weight basis (db) at 25 °C. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. Retrogradation of acetylated starch pastes decreased significantly (p ≤ 0.05) as revealed by significant decrease in syneresis, increased freeze thaw stability and increased light transmittance. The pasting curves of 10.7 % starch slurries showed that acetylation decreased the setback viscosity values by 51.2-82.8 % and pasting temperature by 3.1-5.6 °C than respective native starches. Differential scanning calorimetry observations also revealed significant decrease in gelatinisation temperature of acetylated starches than native starches. Hardness and adhesiveness of starch gels varied between 10.3 and 32.6 g and 4.6-82.3gs, respectively which were significantly lower than corresponding native starch gels.

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“…New preparations with new useful qualities resulting from introduced changes continue to emerge in the market (Ashogbon and Akintayo, 2014). Chemical and utility properties obtained as a result of starch modification are determined, among others, by the source of starch, reaction conditions (reagent concentration, pH, reaction time and the presence of a catalyst), type of substituent, substitution degree as well as the distribution of substituents in a starch molecule (Hirsch and Kokini, 2002;Wang and Wang, 2002). Starch modification is usually obtained through derivatisation, such as acetylation, cationisation, oxidation, acid hydrolysis or cross-linking.…”

Section: Introductionmentioning

confidence: 99%

Sorptive properties of modified maize starch as indicators of their quality

Ocieczek¹,

Skotnicka²,

Baranowska³

2017

International Agrophysics

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The physical and adsorptive properties of three products of modified maize starch in terms of the susceptibility of starch granules to surface processes as affected by their physicochemical diversity was compared in this study, using five mathematical models. It was assumed that modification of native starch is an important factor affecting its adsorptive properties. The products under study differed significantly in terms of the distribution of the size and shape parameters of their granules. The Guggenheim, Anderson and de Boer equation, characterised by relatively low sums of square deviations and low and similar errors of their different parameters, was the most useful in the description of empirically determined isotherms of adsorption. Parameters of the Guggenheim, Anderson and de Boer equation were used to estimate the parameters of the product surface microstructure. Modification of native maize starch differentiated the size of the monolayer, specific surface of sorption, and characteristics of capillaries.

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Characterization of Acetylated Waxy Maize Starches Prepared under Catalysis by Different Alkali and Alkaline-Earth Hydroxides

Cited by 133 publications

References 10 publications

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

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

Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars

Sorptive properties of modified maize starch as indicators of their quality

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