Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Wattanachant, Saowakon; Muhammad, Kharidah; Hashim, Dzulkifly Mat; Rahman, Raja Noor Zaliha Raja Abdul

doi:10.1016/s0308-8146(02)00314-x

Cited by 102 publications

(53 citation statements)

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“…For comparison, results of previous research on sago starch [17] showed that the DS of hydroxypropylated and cross-linked modified starch with a concentration of propylene oxide of 12% and 2% STMP : 5% STPP was 0.044 with a degree of hydroxypropylation of 0.055%. These results are similar to those previously reported in [1], where a similar modification of sago starch was performed. The reported degree of hydroxypropylation during the early stages led to a subsequent cross-link reaction.…”

Section: Degree Of Hydroxypropylation and Degree Of Substitution (Ds)supporting

confidence: 92%

“…Arrowroot starch production as a raw-material industry is still underdeveloped compared to waxy maize starch (waxy corn) and tapioca starch production [1], especially in Indonesia. Arrowroot starch has a specific composition of physical and chemical properties, such as a relatively high content of amylose, so it is widely used for various food products.…”

Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning

confidence: 99%

“…Hydroxypropylation was conducted according to what was previously described [1,[13][14][15][16][17], with some modifications. Arrowroot starch (100 g, db) was dissolved in 10% sodium sulphate solution to obtain a suspension with a concentration of 40%.…”

Section: Hydroxypropylation and Cross-linkingmentioning

confidence: 99%

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Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

et al. 2013

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Abstract. The modern food industry and tolerant starch as raw material from preparation to storage starch using hydroxypropylation the lack of native arrowroot starch modifications applied were sodium tri meta phosphate/STMP (1 phosphate/STPP (4%, 5% the composition of the amylose and amylopectin and in the granules. Higher amount content, which increased link. Arrowroot starch that propylene oxide and 1-2% STMP phosphorus content. A h higher degree of hydroxypropyl. modified granular arrowroot starch changed crystalline patterns through X provision of a high concentration of propylene oxide STMP : 6% STPP affected Keywords: arrowroot starch modified starch. IntroductionArrowroot starch derived from tuber of starches, arrowroot starch modern food industry and a variety of food products require raw material for processing in a broad range of techniques, to storage and distribution. Dual modification of arrowroot using hydroxypropylation and cross-linking was carried out to overcome ack of native arrowroot starch in food processing application. The odifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly %, and 6%). These modifications significantly affected amylose and amylopectin and the amount of phosphorus . Higher amounts of phosphate salt gave a higher phosphorus the degree of substitution (DS) and the degree of crosslink. Arrowroot starch that was modified using a concentration of 8-10% 2% STMP : 3-5% STPP produced a starch with < 0.4% A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the arrowroot starch were examined through SEM testing, and its crystalline patterns through X-ray diffraction measurements. Especially, high concentration of propylene oxide (12%) combined with 3% affected the granular morphology and the crystallinity. arrowroot starch; cross-linking; dual modification; hydroxypropylationArrowroot starch derived from tuber of Marantha arundinacea. Like other can be widely used in the food and non-food industry,

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Section: Degree Of Hydroxypropylation and Degree Of Substitution (Ds)supporting

confidence: 92%

Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning

confidence: 99%

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Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

et al. 2013

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“…Therefore, dual-modification was used to improve the undesirable characteristics of starch. Thus, starch is chemically modified by, for example, crosslinking, esterification and/or etherification are done depending on the application in the end-used products (Atichokudomchai and Varavinit, 2003;Wattanachant et al, 2003). However, data on the comparison in the physicochemical properties of modified and dual-modified starches from different botanical origin are still scarce.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of chemically modified starches from different botanical origin

Xiao¹,

Lin²,

Liu³

et al. 2011

Sci. Res. Essays

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Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigated. It was found that cross-linking treatment increased peak, setback and final viscosities of rice and maize starches but decreased those of potato starch. The paste clarities of cross-linked rice and maize starches significantly reduced, whereas those of cross-linked potato starch increased. Oxidation treatment significantly decreased peak, final and setback viscosity values of all starches and significantly increased paste clarities. Dual-modified starches had higher peak, final viscosities and the ability to resistant to shear compared with oxidized starches, meantime it had lower tendency of retrogradation and higher paste clarities compared with cross-linked starches. Under those conditions of dual-modification, undesirable starch properties were counteracted.

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“…6 A fosforilação pode ser obtida por reações do amido com ácido fosfórico ou soluções aquosas de sais de ácido orto, piro ou tripolifosfórico em pH e temperatura controlados. 7 O pH influencia o tipo e a qualidade do amido fosforilado produzido, pois dependendo do pH da reação, diferentes produtos são formados. 8 Em pH abaixo de 9,0 os grupos fosfato terminais da molécula de tripolifosfato de sódio estão protonados e produzem mono-metafosfatos, que podem reagir rapidamente com os grupos hidroxila do amido produzindo fosfato de amido mono-substituído.…”

Section: Introductionunclassified

Preparation and Characterization of Phosphorylated Starch Blends With Chitosan and Polyvinyl Alcohol

et al. 2016

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PREPARATION AND CHARACTERIZATION OF PHOSPHORYLATED STARCH BLENDS WITH CHITOSAN AND POLYVINYL ALCOHOL. The aims of this study were to produce films from phosphorylated starch/chitosan/PVA blends and evaluate their physicochemical properties. The film properties were dependent on the starch percentage in the blend. The infrared spectra of the blends showed the appearance of bands at 1716 and 1733 cm -1 (stretching C = O of PVA acetate residues) and 1556 cm -1 (amide II deformation of the chitosan) indicating the incorporation of these components into the blends. The films with high phosphorylated starch content showed low thermal and mechanical strength and high water absorption capacity while blends with higher content of chitosan and PVA showed good mechanical properties and low water vapor permeability. Films containing 40% and 20% starch showed excellent properties such as high water absorption capacity and biodegradability for use as bandages and agricultural films and also as a source of organic matter in soil.Keywords: blends; starch; permeability; dressing. INTRODUÇÃOA elaboração de blendas com outros biopolímeros é uma das maneiras mais utilizadas para melhorar as propriedades mecânicas dos filmes e membranas de amido.1 No entanto, a adição de altas quantidades de amido a uma matriz polimérica diminui suas propriedades físicas e mecânicas, principalmente porque a imiscibilidade do amido hidrofílico e de polímeros hidrofóbicos, em nível molecular, leva a uma separação de fases.2 Dessa forma, torna-se importante modificar a estrutura do amido a fim de aumentar sua miscibilidade e suprir uma ou mais ausências e/ou deficiências de suas propriedades.A introdução de substituintes químicos na molécula de amido tem sido usada para melhorar propriedades funcionais tais como viscosidade, gelatinização, retrogradação, solubilidade em água, adesão e formação de filmes. Vários estudos sobre hidrólise ácida, oxidação, eterificação e esterificação em amido têm sido realizados. [3][4][5] Para melhorar a hidrofilicidade, o amido pode ser modificado através da fosforilação dos grupos hidroxilas reativos das unidades de anidroglicose do amido. As ligações cruzadas resultantes da modificação reforçam as ligações de hidrogênio que atuam como ponte entre as moléculas de amido. Como resultado, os amidos contendo ligações cruzadas possuem maior resistência a altas temperaturas, pH baixo e altas taxas de cisalhamento, além de apresentarem pastas claras de alta consistência, alta solubilidade e poder de inchamento. 6A fosforilação pode ser obtida por reações do amido com ácido fosfórico ou soluções aquosas de sais de ácido orto, piro ou tripolifosfórico em pH e temperatura controlados.7 O pH influencia o tipo e a qualidade do amido fosforilado produzido, pois dependendo do pH da reação, diferentes produtos são formados.8 Em pH abaixo de 9,0 os grupos fosfato terminais da molécula de tripolifosfato de sódio estão protonados e produzem mono-metafosfatos, que podem reagir rapidamente com os grupos hidroxila do amido produzindo fosfat...

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Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

Cited by 102 publications

References 3 publications

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

Physicochemical properties of chemically modified starches from different botanical origin

Preparation and Characterization of Phosphorylated Starch Blends With Chitosan and Polyvinyl Alcohol

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