Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches

Remya, Rema; Jyothi, Alummoottil N.; Sreekumar, J.

doi:10.1016/j.carbpol.2018.08.128

Cited by 90 publications

(109 citation statements)

References 50 publications

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“…Figure a shows FT‐IR spectra of NCS and corn starch extrudates with addition of citric acid c (1.5% and 8.8%). NCS and corn subjected to extrusion showed the characteristic absorption peaks of starch . The adsorption of bands for NCS at 1450 and 1076 cm −1 are assigned to C─H and C─O of polysaccharides, respectively.…”

Section: Resultsmentioning

confidence: 99%

Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

Neder‐Suárez

Amaya‐Guerra²,

Pérez‐Carrillo

et al. 2019

Starch Stärke

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Effects of extrusion cooking process (ECP) with citric acid (CA) addition on the physicochemical changes and resistant starch (RS) formation in native corn starch (NCS) are evaluated. NCS at different feed moisture levels (18–32%) and CA concentrations (0–10.3%), are subject ECP under constant conditions of screw speed (233 rpm) and die temperature (127 °C). The obtained extrudates are stored at 4 °C for 120 h and then at room temperature. The water absorption index (WAI), water solubility index (WSI), RS content, peak temperature (Tp), ∆H, peak viscosity (PV), setback viscosity (SV), FT‐IR, X‐ray analysis and microstructural (SEM) properties are evaluated. RS content and WSI increased with decreasing moisture content (MC), WAI, PV and SV shows that increases in MC caused an increase, while ∆H and Tp decreases with decreasing MC. SEM shows that ECP with CA destroys the granular structure of NCS generated amorphous structures owing to gelatinization and dextrinization. FT‐IR analysis shows that extruded samples with CA cause starch hydrolysis, increasing the intensity of bands 994 and 1016 cm−1 in comparison to NCS. The highest RS yield (1.15 g/100 g) is obtained at 18% moisture content and 5.2% of CA: an increase of 71% with respect to NCS.

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Section: Resultsmentioning

confidence: 99%

Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

Neder‐Suárez

Amaya‐Guerra²,

Pérez‐Carrillo

et al. 2019

Starch Stärke

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“…This might be due to the fact that the use of high temperatures in the preparation of malate starches destroyed the crystalline and double helix structure of the starch, releasing the moisture in the molecular network, and at the same time partially breaking the starch particles and polymerizing into large aggregates, because of starch degradation caused by dextrin, broken starch. With the further deepening of the reaction, malate starch particles became larger, particle surface cracks and grooves increased which caused the whiteness of malate starches to decline (Remya, Jyothi, & Sreekumar, ; Tian et al., ). Upon heating under high temperature, the starch appeared lumpy and the whiteness decreased due to the fact that the high temperature favors the re‐aggregation of starch and degrades the starch (Oh, Bae, & Lee, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Tian

Liu

Zhao

et al. 2019

Journal of Food Science

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The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L‐malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased. The XRD results indicated that with the increase of DS, the diffraction peak at 15.1° disappeared in the spectrum. When the DS of malate starches reached 0.116, the content of resistant starch (RS) accounted for the majority of the total starch.

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“…In recent studies, processes of esterification/crosslinking with citric acid have been conducted with various starch types, including both these produced on the large industrial scale, i.e., “normal” and waxy maize starch [ 27 , 31 , 32 , 33 , 34 , 35 , 36 ], wheat starch and its A and B fractions [ 22 , 37 ], potato starch [ 38 , 39 , 40 , 41 , 42 , 43 ], rice starch [ 44 , 45 ], and cassava starch [ 14 , 43 , 46 , 47 ], as well as with starch extracted from local plants, i.e., from banana [ 43 , 48 ], taro [ 49 ], yam [ 50 , 51 ], sweet potato [ 43 , 52 ], acha and iburu [ 53 ], kidney bean [ 54 ], lentil [ 43 ], and barley [ 16 ]. Investigations have been carried out with native starch (non-modified) and with starch modified using physical and chemical methods—porous starch [ 11 ], retrograded starch [ 41 , 42 ], starch nanocrystals [ 11 ], carboxymethyl starch [ 55 ], starch coated with nanoparticles [ 56 ], and alkaline starch suspension [ 57 ].…”

Section: The Methods Of Starch Citrate Preparationmentioning

confidence: 99%

“…Different conditions producrf modified preparations with a substitution degree ranging from 0.01 to 0.42, which was found to depend on the type of starch material and its earlier modifications [ 37 , 41 , 42 , 43 ], citric-acid-to-starch ratio [ 11 , 37 , 38 , 39 , 41 , 42 , 43 , 46 , 47 , 52 , 58 ], pH value of the reaction [ 35 , 58 ], and the time and the temperature of roasting [ 35 , 42 , 47 ].…”

Section: The Methods Of Starch Citrate Preparationmentioning

confidence: 99%

Production and Properties of Starch Citrates—Current Research

Golachowski

Dróżdż

Golachowska

et al. 2020

Foods

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Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

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Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches

Cited by 90 publications

References 50 publications

Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Production and Properties of Starch Citrates—Current Research

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