Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca)

Carmona‐García, Roselis; Sánchez‐Rivera, Mirna M.; Méndez‐Montealvo, Guadalupe; Garza-Montoya, Bellanira; Bello‐Pérez, Luis A.

doi:10.1016/j.carbpol.2008.09.029

Cited by 142 publications

(103 citation statements)

References 20 publications

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“…Some authors suggest that both properties are linked, and a reduction in swelling is responsible for the decrease in paste clarity (Kaur et al, 2006;Koo et al, 2010). The degree of crosslinking also reduces the moisture, lipids and proteins associated with the native starch granule; these changes are produced by all of the aforementioned crosslinking agents in different proportions (Carmona-Garcia et al, 2009). In the food industry, cross-linked starch is associated with formulations of frozen products due to its stabilizing, thickening, clarity and retrogradation resistance properties of the pastes formed.…”

Section: Cross-linked Starchmentioning

confidence: 99%

“…This new approach involves the combination of chemical and physical agents (e.g., acetylation assisted by microwave, phosphorylation assisted by high pressures). Specifically, dual chemical modifications involve two processes of chemical modification (e.g., acetylation/oxidation, crosslinking/acetylation, crosslinking/hydroxypropylation) (Adebowale & Lawal, 2002;Carmona-Garcia et al, 2009;Huang et al, 2010). Starches modified by two chemical methods, such as emulsifiers, agglutinants and thickeners, are commonly used in the food industry and are included as adsorbents of heavy metals in the non-food industry (Ashogbon & Akintayo, 2014).…”

Section: Dual Modificationsmentioning

confidence: 99%

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Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

650

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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Section: Cross-linked Starchmentioning

confidence: 99%

Section: Dual Modificationsmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

650

353

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“…The transition in the curves (Figure 2) corresponds to the dissociation of the amylose and amylopectin molecules within the starch granules and leaching out of amylose to the continuous phase, characteristic of gelatinisation process [21]. There was a slight shift to the right in the endothermic event for the samples (b) and (c) in relation to the sample (a).…”

Section: Gelatinisation Studymentioning

confidence: 90%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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“…Chemical modification is intended to facilitate intra and intermolecular bonds at random locations in the starch granules for their stabilization. Cross-linkage could be in nature of ether or ester inter-molecular linkages between the hydroxyl groups of starch molecules using cross linking agent such as EPI, POCl 3 and STMP (Singh et al, 2007;Carmona-Garcia et al, 2009). Cross-linkage is only accomplished using a facilitator called alkalizing agents.…”

Section: Resultsmentioning

confidence: 99%

Influence of three alkalizing agents on some functional properties of cassava starch modified using epichlorohydrin

Daramola

Bamidele

2015

Bangladesh J. Sci. Ind. Res.

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Influence of three alkalizing agents namely, potassium hydroxide (KOH) , ammonium hydroxide (NH 4 OH), and dimethyl sulphoxide (DMSO) during modification as modification facilitator on some functional properties of cassava starch modified using epichlorohydrin (EPI) at room temperature was studied. Assessment of the principal functional property; pasting properties and associated pasting indices of technological importance, notably peak viscosity and set back viscosity. The low peak viscosity (RVU) of the cassava EPI-modified starch ranged from 119.67-178.17; 128.50-161.17 for samples alkalized using KOH and DMSO respectively in comparison to the high peak viscosity (RVU) of the native starch. NH 4 OH was less effective alkalizing agent under the conditions used in this study. Cassava-EPI modified starch showed improved paste stability expressed in breakdown viscosity (RVU) values of 22.08-48.75 and 37.92-55.58 for KOH and DMSO alkalized samples respectively. Evaluation of other functional properties such as swelling power, apparent viscosity and paste clarity of the cassava-EPI modified starch showed alkaline-type dependent cross linkage activity of EPI. Assessment of all the functional properties of starch accomplished under the conditions employed in this study revealed that irrespective of concentration of EPI added, activity of alkalizing reagents is in the order: KOH>DMSO>NH 4 OH.

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Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca)

Cited by 142 publications

References 20 publications

Physicochemical properties, modifications and applications of starches from different botanical sources

Physicochemical properties, modifications and applications of starches from different botanical sources

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Influence of three alkalizing agents on some functional properties of cassava starch modified using epichlorohydrin

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