Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches

Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches

“…Moreover, it suggested that shear‐stabilization of the granule of native rice starches was provided by dry heat treatment with xanthan gum, which was similar to those modified starches obtained by chemical cross‐linking. Previous reports also suggested that ester bond could be formed after the starch‐ionic gum mixture undergoing dry heat treatment …”

“…It indicated that the cross‐linking interaction was mostly occurred between the hydroxyl groups in amylopectin of rice starch and carboxylate acid groups of CMC. Some studies also suggested that ionic gums could behave as cross‐linking agents as well as form graft copolymers through dry heating induced ester formation …”

Structure, properties, and applications of aroid starch

“…Aroid starches were dry-heated (Pramodrao & Riar, 2014) and heat-moisture treated (Gunaratne & Hoover, 2002). Dry-heating of C. esculenta starch (at 130 C up to 4 h) decreased the paste transmittance, increased the sediment volume and water binding capacity, altered the color, and had little effect on the swelling and solubility of starch (Pramodrao & Riar, 2014).…”

“…Dry-heating of C. esculenta starch (at 130 C up to 4 h) decreased the paste transmittance, increased the sediment volume and water binding capacity, altered the color, and had little effect on the swelling and solubility of starch (Pramodrao & Riar, 2014). Heat-moisture treatment of X. sagittifolium starch (30% moisture) at 100 C for 10 h had no effect on the polymorph type (A-type) and retrogradation, decreased swelling, amylose leaching, DH of gelatinization, and susceptibility to acid hydrolysis, and increased temperatures of gelatinization and enzyme susceptibility (Gunaratne & Hoover, 2002).…”

Physicochemical and drug release characteristics of acetylated starches of five Lagenaria siceraria cultivars

“…Access of water to the amorphous areas led to the swelling of starch acetates, which resulted in increased transmittance of light. In starch acetates chain association is inhibited, which favors retention of amorphous character and high clarity [24]. The various light transmittance values among different cultivars starch acetate dispersions may be attributed to the difference in granular rigidity of these starches after modification.…”