Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Wongsagonsup, Rungtiwa; Pujchakarn, Thamonwan; Jitrakbumrung, Suparat; Chaiwat, Weerawut; Fuongfuchat, Asira; Varavinit, Saiyavit; Dangtip, S.; Suphantharika, Manop

doi:10.1016/j.carbpol.2013.09.100

Cited by 136 publications

(78 citation statements)

References 29 publications

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“…The light transmittance of the CLPS pastes cross-linked with different concentrations (0.0125-5%) of STMP/STPP decreased significantly with increasing concentrations of STMP/ STPP; however, no significant differences were found for the starch pastes treated with more than 5 % of STMP/STPP. These results were consistent with the reports for starches cross-linked with STMP/STPP, such as corn starch (Koo et al, 2010) and tapioca starch (Wongsagonsup et al, 2014). According to Kaur et al (2006) and Reddy and Seib (1999), the reduced clarity of cross-linked starch pastes might be partly responsible for their reduced swelling factor (Table 3).…”

Section: Light Transmittance (% T)supporting

confidence: 91%

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

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Section: Light Transmittance (% T)supporting

confidence: 91%

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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“…Starch phosphorylation process has been successfully performed according to the degree of substitution data, 31 P NMR spectra and FTIR absorptions observed. The phosphorylated materials presented increased solubility, structural and morphological changes and amorphous diffraction patterns.…”

Section: Discussionmentioning

confidence: 99%

“…The authors also evaluated starch phosphorylation with STPP and observed predominance of monoesterified products, also with minority presence of phosphate diesters. These observations were obtained by means of 31 P nuclear magnetic resonance (NMR) spectroscopy, a technique that also allowed the detection of free inorganic phosphorus residues. The reactions of starch phosphorylation with STMP and STPP with the major products, based in Sang, Prakash and Seib (2007) 9 , are shown in figure 1.…”

Section: Introductionmentioning

confidence: 99%

“…The ST sample showed low solubility, forming a more turbid suspension with fine particles, common to this type of material 30 . The ST-TP and ST-TM modified samples showed increases in solubility which may be related to the greater swelling power, because with certain levels of phosphate insertion the water penetration into the starch granules is increased and consequently the swelling can be facilitated, also may be related to the partial gelatinization process of the starch, even though sodium sulphate is used to delay this process 30,31 . In phosphorylated starches with crosslinking process, a direct relation of swelling power and solubility is generally observed, so that at low crosslinking levels there is an increase in these properties, but at very high crosslinking levels the leaching of starch molecules into water is difficult and swelling and solubility are reduced 31,32 .…”

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confidence: 99%

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Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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Phosphorylation of starch has resulted in appreciated material properties for applications in drug matrices. This study aimed to obtain and characterize samples of phosphorylated starch with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). SEM micrographs allowed evidence that in relation to the starch in natura, the samples showed a loss of grain form in addition to formation of particle agglomerates. X-ray diffractograms of these samples indicated amorphization process, with modifications of the peaks in the region between 15 and 20 º 2θ. FTIR spectra of phosphorylated samples showed variations and new bands related to phosphorylation. Through of methylene blue adsorption isotherms it was observed better adjustment adsorptions on phosphorylated sample to Freundlich model. The new biomaterials showed adsorptive capacity of model cationic nature drug, demonstrate potentiality to application in controlled release systems.

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“…Some of these characteristics include shear resistance, water insolubility and syneresis, which in some cases make them complex to use [6]. Starches can be modified by chemical, physical, enzymatic or combined methods.…”

Section: Introductionmentioning

confidence: 99%

Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

et al. 2015

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In this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L −1 ) and exposed for 1 h under UV light (UVC radiation with λ= 256 nm); they were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and a decrease in the thermal stability for samples (1) and (3). The oxidative modification performed caused a decrease in the viscosity peaks (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction powder patterns displayed the BA^type for all the starch granules. The colour parameters showed a slight increase in the L* value (trend to white) for the treated samples.

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Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Cited by 136 publications

References 29 publications

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

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