Effect of alkali treatment on structure and function of pea starch granules

Wang, Shujun; Copeland, Les

doi:10.1016/j.foodchem.2012.06.003

Cited by 111 publications

(100 citation statements)

References 28 publications

(39 reference statements)

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“…The X-ray pattern of native and alkali modified HCN starches showed characteristics peaks at about 5.7°, 15°, 17.30°, 18.87°, 23.3°a nd 26.39°. The results are in agreement with the findings of Karim et al [3] and Wang and Copeland [23] who have reported a similar C-type pattern of native and alkali treated sago and pea starch, respectively. However, the intensity of the predominant diffraction peak at 17.30°2h decreased after alkali treatment with 0.5 % NaOH.…”

Section: Ray Diffractionsupporting

confidence: 93%

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

2016

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Horse Chestnut (Aesculus indica) starch (HCN) was treated with 0.1, 0.25 and 0.5 % (w/v) alkali (NaOH) for 0, 5, and 10 days at ambient temperature (25°C). Native and alkali-treated starches were characterized for physicochemical, pasting, thermal, morphological and structural properties. The amylose content of the starch decreased after alkali treatment from 26.10 (native) to 13.56 %. Swelling power and solubility increased significantly for treated starch as compared to native HCN starch. Pasting properties of treated starches revealed significant decrease in peak, breakdown and setback viscosity whereas pasting temperature was slightly affected. Gel firmness of native starch was decreased upon treatment from 0.850 to 0.219 N. Thermal properties showed increase in onset, peak and conclusion temperatures at higher concentration of alkali and treatment time. Morphology revealed that the granular shape of starch was affected when treated with higher concentration of alkali. X-ray diffraction of treated starches showed a similar profile but the relative crystallinity decreased with the severity of the treatment from 32.78 (native) to 27.64 %. The effect of alkali on the crystalline structure including short-range ordered structure was not pronounced with a similar trend for all the starches.

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Section: Ray Diffractionsupporting

confidence: 93%

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

2016

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“…The first weight loss, at temperatures close to 100 °C, was small and was due to water evaporation and volatilization of small molecules from the samples. The second weight loss, between 255 and 470 °C, was significant and was due to the degradation of the starch macromolecules themselves (Wang and Les 2012).…”

Section: Tga Analysismentioning

confidence: 98%

Effects of Treatment Temperature on Properties of Starch-based Adhesives

Cao

Fang

et al. 2015

BioRes

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Starch-based adhesives were developed by hydrolyzing starch with polyvinyl alcohol under alkaline and acidic conditions at various treatment temperatures. The chemical and physical structures of the corn starch and hydrolyzed starch were characterized with Fourier Transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and scanning electronic microscopy (SEM). Thermal degradation and bond strength were also evaluated. The results indicated that the bond strength of starch adhesives reached a maximum value at 40 °C. The FI-IR results showed that the amount of hydroxyl groups first increased and then decreased with increasing treatment temperature. When the treatment temperature was 55 °C the crystallinity of treated starch was the lowest and the thermal resistance also the weakest; it decreased by 10.1% and 13.6% respectively compared to untreated starch. Obvious erosion could be observed from the SEM images of treated starch. In addition, the interaction of polyvinyl alcohol (PVA) and starch also could be observed, and the results indicated that the compatibility between starch and PVA became better and better as the treated temperature was increased.

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“…Regarding the influence of alkaline conditions on starch, many studies have attempted to elucidate the underlying mechanisms (Cardoso, Putaux, Samios & Da Silveira, 2007;Nadiha, Fazilah, Bhat & Karim, 2010;Coperland, 2012 andCai, Yang, Man, Huang, Wang &Zhang, 2014). According to Yamamoto, Makita, Oki and Otani (2006), under strong alkaline conditions it is known that starch gelatinizes even at room temperature.…”

Section: Introductionmentioning

confidence: 99%