Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morphological properties of corn starch

Spier, Franciela; Zavareze, Elessandra da Rosa; Silva, Ricardo M.; Elias, M. C.

doi:10.1002/jsfa.6049

Cited by 40 publications

(39 citation statements)

References 32 publications

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“…There was no change in the morphology of the granules after modification, as obtained by Zhou et al [25] after oxidation of potato starch at low concentrations of sodium hypochlorite. Other studies reported the appearance of pores on the surface of the starch granules after the oxidation under alkaline conditions, which was not observed in this study [26].…”

Section: Morphology and Determination Of Metallic Ionscontrasting

confidence: 82%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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Section: Morphology and Determination Of Metallic Ionscontrasting

confidence: 82%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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“…The increased gelatinisation temperature was attributed to structural changes within the starch particles, which involved amylose-amylose and amylase-lipid interactions (Da Rosa Zavareze & Dias 2011). The higher gelatinisation temperature of starch extrudate particles was due to the reaggrangement of polymer chains into more stable configurations (Spier et al 2013). The different gelatinization temperature rise may be due to that corn starch and emulsifiers formed complexes of different type.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

Yang¹,

Xiao²,

Zhao³

et al. 2015

Czech J. Food Sci.

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Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.

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“…Combined treatments generated several damages to the surfaces of the starch granules, making them more susceptible to enzymatic hydrolysis. (Spier et al, 2013) Wheat starch Chemical reactive: mixtures of i) succinic acid and acetic anhydride and ii) Azelaic acid and acetic anhydride Decreased T gel and retrogradation tendency. Increase in paste stability during storage.…”

Section: Cationic Starchmentioning

confidence: 99%

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

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

683

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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Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morphological properties of corn starch

Cited by 40 publications

References 32 publications

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

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

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