Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

Bello‐Pérez, Luis A.; Agama‐Acevedo, Edith; Zamudio‐Flores, Paul Baruk; Méndez‐Montealvo, Guadalupe; Rodríguez-Ambriz, Sandra L.

doi:10.1016/j.lwt.2010.04.003

Cited by 110 publications

(66 citation statements)

References 39 publications

(47 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The authors attributed the lowest swelling capacity in these starches to a possible partial disruption of the granules that occurred due to the introduction of bulky acetyl groups, which may confer a greater proportion of hydrophobicity and decrease the ability of the starch to absorb and retain water. Similar results were reported by Lawal (2004) in cocoyam starch with DS of 0.30 by Bello-Pérez et al (2010) in barley starch with DS of 0.9 to 2.7 and by Choi et al (2009) in corn starch, with DS values ranging from 0.046 to 0.089.…”

Section: Pasting Propertiessupporting

confidence: 87%

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

et al. 2015

View full text Add to dashboard Cite

Barnyardgrass (Echinochloa crus-galli) is an invasive plant that is difficult to control and is found in abundance as part of the waste of the paddy industry. In this study, barnyardgrass starch was extracted and studied to obtain a novel starch with potential food and non-food applications. We report some of the physicochemical, functional and morphological properties as well as the effect of modifying this starch with acetic anhydride by catalysis with 1, 5 or 10mM of iodine. The extent of the introduction of acetyl groups increased with increasing iodine levels as catalyst. The shape of the granules remained unaltered, but there were low levels of surface corrosion and the overall relative crystallinity decreased. The pasting temperature, enthalpy and other gelatinisation temperatures were reduced by the modification. There was an increase in the viscosity of the pastes, except for the peak viscosity, which was strongly reduced in 10mM iodine.

show abstract

Section: Pasting Propertiessupporting

confidence: 87%

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The starch, in its native form, is used in a limited way; therefore, this does not always have the desired properties for certain types of processing, but when modified, increases its range of use. The starches can be modified by physical, chemical, and enzymatic methods, or a combination thereof …”

Section: Introductionmentioning

confidence: 99%

Morphological, mechanical, barrier and properties of films based on acetylated starch and cellulose from barley

Halal

Colussi

Biduski

et al. 2016

J. Sci. Food Agric.

View full text Add to dashboard Cite

The mechanical, barrier, solubility, and thermal properties are factors which direct the type of the film application in packaging for food products. The films elaborated with acetylated starches of low degree of substitution were not effective in a reduction of the water vapor permeability. The addition of the cellulose fiber in acetylated and native starches films can contribute to the development of more resistant films to be applied in food systems that need to maintain their integrity. © 2016 Society of Chemical Industry.

show abstract

“…Previous researches have shown that acetylation resulted in decreased gelatinisation and pasting temperature, increased paste viscosity, lower retrogradation, higher swelling power, higher paste clarity and lower freeze-thaw stability (Babić et al 2007(Babić et al , 2009Saartrat et al 2005;Singh et al 2004;Gonzales and Perez 2002;Bello-Perez et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

et al. 2012

View full text Add to dashboard Cite

The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm −1 , characteristic for carbonyl group of ester.Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.

show abstract

Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

Cited by 110 publications

References 39 publications

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

Morphological, mechanical, barrier and properties of films based on acetylated starch and cellulose from barley

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

Contact Info

Product

Resources

About