Crosslinking of starch and its effect on viscosity behaviour

Shah, Nimish; Mewada, Rajubhai K.; Mehta, Tejal

doi:10.1515/revce-2015-0047

Cited by 78 publications

(44 citation statements)

References 12 publications

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“…The extent and yield of cross‐linking of starch are often difficult to measure chemically, and hence, physical properties measurement is usually preferred. [ 22,26 ] There are some physical indications like changes in starch swelling and solubility, pasting curves, sedimentation volume, optical clarity, and fluidity, which can be taken as indirect measures of cross‐linking extent. [ 22,23 ] In the current contribution, the existence of a concomitant role of tartaric acid (or tartaric acid derivatives formed in situ) as cross‐linking agents of modified starches was evaluated indirectly in terms of starches solubility in DMSO (a solvent of common use for native and esterified starches), swelling power, resistance to the action of amylase enzymes, and gelatinization behavior.…”

Section: Resultsmentioning

confidence: 99%

“…New intra‐ and/or intermolecular bonds introduced during cross‐linking of starch are known to reduce the tendency of starch granules to solubilize and rupture, and to induce resistance to gelatinization provided enough cross‐links bonds are present. [ 22,26,34,56 ] Figure schematizes the starch fractions recovered from the gelatinization assay of MS samples. After centrifugation the supernatants were casted on plastic boxes, showing homogenous film forming capacity.…”

Section: Resultsmentioning

confidence: 99%

“…[ 21 ] The covalently linked network makes cross‐linked starch swell less and become more resistant to shear, high temperature, and low pH, as compared with native starch. [ 22,23 ] Reduced tendency to starch retrogradation and increased gelatinization temperatures have also been observed in cross‐linked starches, both associated with the reduced mobility of starch chains as a result of the intermolecular bridges introduced. [ 24 ] Besides, the new bonds reduce the tendency of starch granules to solubilize and rupture.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

et al. 2020

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In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation of acetyl groups increases with reaction time. Moreover, the modified starches show properties typical of cross-linked starches, such as reduced solubility in common starch solvents, increased resistance to amylolytic enzymes action, and significantly altered gelatinization behavior. Characterization results also give clear evidence of the evolution of derivatization within the granules volume, illustrating how cross-linking and acetyl group incorporation proceeds. The modified starches obtained may be of interest for different food and non-food uses in which singular characteristics resulting from the acetyl groups introduction and starch cross-linking by a non-toxic, naturally occurring organic acid such as tartaric acid may be of use to effectively meet products properties demands.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

et al. 2020

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“…The temperature of the reaction is typically 25–50 °C. Depending upon the protocol, the reaction time can vary from 30 min to 24 h. After the reaction is complete, the starch is adjusted to neutral pH, filtered, washed, and dried …”

Section: Classification Of Starch Modificationmentioning

confidence: 99%

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Lawal

2018

Starch Stärke

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Starch is an abundant natural polymer with unique properties that make it amenable to various kinds of treatments. This deliberate attempt at altering the character of native starch results in modified starches. Starches are extensively used in the pharmaceutical industry, especially as excipients in tablet formulation. It is now widely acknowledged that starches in their native form have functional limitations. Modification is a means of enhancing the functionality of native starch for a wide variety of applications. The importance of modified starches as excipients for pharmaceutical direct compression has been identified. Although, there is a wealth of information on starch modification, characterization and applications in the literature, there does not appear to be as yet, any attempt at a methodological analysis of physical and chemical modification techniques as they apply to pharmaceutical direct compression. This review aims at addressing these gaps. It describes a range of physical and chemical techniques employed in producing modified starches and their potentials as excipients for direct compression. The effect of modification on the morphological and functional properties of starch in various direct compression formulations is also reviewed.

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“…12 Crosslinking introduces a covalent interconnection via hydrogen bonds in starch granules which provides strong bonds between the molecules and restrict the movement of the polymer chains. [15][16] This decreases the rate of starch retrogradation which consequently increases rigidity and hardness of its gel; in addition to enhancing its solubility in organic solvents. 8,17 Various reagents are used in the crosslinking reaction and these determine the property of the cross-linked product.…”

Section: Introductionmentioning

confidence: 99%

Green preparation of citric acid cross-linked starch for improvement of physico-chemical properties of Cyperus starch

Olayemi¹,

Isimi²,

Ekere³

et al. 2019

tjps

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INTRODUCTION: This study was undertaken to assess the properties of Cyperus esculentus tuber starch cross-linked with citric acid from liquid substrates of orange peel derived via the natural solid-state fermentation process; a green-approach. METHODS: The flow properties of the prepared starches were evaluated using standard methods. Water holding capacity, swelling capacity, moisture sorption capacity, gelatinization temperature using Differential Scanning Calorimetry (DSC), morphology, Fourier Infrared Spectroscopy and pH of the starches were evaluated. RESULTS: According to the results the pH of the cross-linked starches were lower (3.39-4.07) than that of the native starch (5.25) and flow profile was found to improve. Water holding capacity (90.67-96.69 %) of the cross-linked starches were higher while emulsion capacity (15.33) was similar to that of the native starch (15.33). No change was observed in the morphology of the granules of the cross-linked starches. The infrared spectra of the native and cross-linked starches showed identical peaks; the enthalpy of gelatinization (ΔHgel) of the crosslinked products were found to differ from that of the native starch. The modified starches show propensity of being exploited as binding agents in food and pharmaceutical industries. DISCUSSION AND CONCLUSION: The green process of modification has proved to be value addition to the processes of starch modification available.

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Crosslinking of starch and its effect on viscosity behaviour

Cited by 78 publications

References 12 publications

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Green preparation of citric acid cross-linked starch for improvement of physico-chemical properties of Cyperus starch

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