Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties//Efecto de la Extracción, Modificación Química y Extrusión de Almidón de Triticale (Triticosecale) en sus Propiedades Funcionales

Abstract

Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physicochemical properties (particle size determination (PSD), water absorption index (WAI) and solubility index (WSI), color L*, a*, b*, and viscosity), degree of substitution (DS), and thermal properties (differential scanning calorimetry (DSC). Particle below sizes of 250 μm were obtained in the NS and MS treatments (42.91 and 36.03 %, respectively). The DS value (0.1) was found within the range allowed by the FDA for human consumption (0.01-0.2). MS presented a greater value in WAI (4.52), and the color parameter of b* (22.75) as well as a decrement in L* (70.61) and retrogradation viscosity (5.2 cP) values, being an indicator of greater functionality compared to NS. Through DSC, we found that MS experimented a decrement of 30.2 °C in the glass transition temperature compared with NS. Through isolation and the different modification treatments applied to triticale starch, we obtained functional ingredients with high potential, for use in food for microwave expanded and fried food as third generation snacks.RESUMENA partir de harina de triticale (HT) se aisló almidón (AN) para ser modificado por extrusión (AM), utilizando como agente reactivo anhídrido acético. De cada uno de los productos (HT, AN, AM) se realizó su análisis proximal y se caracterizaron sus propiedades fisicoquímicas (determinación de tamaño de partícula (DTP), índice de absorción de agua (IAA) e índice de solubilidad en agua (ISA), color L*, a*, b* y viscosidad), grado de sustitución (GS), y propiedades térmicas (calorimetría diferencial de barrido (CDB). Se obtuvieron tamaños de partícula en los tratamientos AN y AM por debajo de los 250 μm (42.91 % y 36.03 %, respectivamente). El valor del GS (0.1) se encontró dentro del rango permitido por la FDA para consumo humano (0.01-0.2). AM presentó mayores valores del IAA (4.52), así como del parámetro de color b* (22.75) y un decremento en los valores de L* (70.61) y de viscosidad de retrogradación (5.2 cP), siendo un indicador de una mayor funcionalidad en comparación con AN. Mediante CDB se encontró que el AM experimentó un decremento de 30.2°C en la temperatura de transición vítrea en comparación con la AN. A través del aislamiento y la modificación del almidón de triticale se obtuvieron ingredientes funcionales con un alto potencial para ser utilizadas en alimentos destinados a expansión en microondas o por freído como las botanas de tercera generación.

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

“…These researchers report that the difference was due to starch washes during and after acetylation. The tendency to decrease the protein observed in the different works is influenced by the extrusion process that can generate protein breakdown (denaturation), which impacts and decreases its functional properties [8].…”

“…In comparison with the work of Vargas [9], where values of 30% in native potato starch and 0.17% in acetylated potato starch were obtained, presenting the same tendency as in this work. During the extrusion process, the fats undergo an emulsion process due to the pressure to which they are subjected as they are covered by the starches and proteins, causing an encapsulation of the fat, so the traditional determination of the ethereal extract will not show the actual results corresponding to product [8]. The above can explain the reason for the decrease in fat in the starches analyzed.…”

Synthesis and Characterization of Triticale Starch-Based Hydrogel for pH Responsive Controlled Diffusion

“…34,35 Although there are recent reports of the thermal characterization of triticale starch by differential scanning calorimeter and hybrid rheometer, those studies only reached gelatinization temperatures (∼60 °C), and by TGA/DTG the thermal decomposition of triticale straw was reported, however, the straw contains polymeric mixtures and diverse biomass of low molecular weight that allowed higher heat resistance (200−400 °C) and E a (176.1−213.6 kJ/mol). 20,36,37 Synthesis, Morphology, and Physicochemical and Rheological Characterization of Anionic Hydrogels Based on Triticale Starch. Synthesis.…”

“…It has been reported that the first stage of pyrolysis is due to chain depolymerization, followed by ring decomposition and carbonization as the final degradation process. The increase in amylose promotes thermal degradation, so the initial drop in weight was due to catalytic depolymerization of the α-1,4 bond, starting with the lowest molecular weight chains. , Although there are recent reports of the thermal characterization of triticale starch by differential scanning calorimeter and hybrid rheometer, those studies only reached gelatinization temperatures (∼60 °C), and by TGA/DTG the thermal decomposition of triticale straw was reported, however, the straw contains polymeric mixtures and diverse biomass of low molecular weight that allowed higher heat resistance (200–400 °C) and E a (176.1–213.6 kJ/mol). ,, …”

“…In turn, a similar E a (at the same temperature rate) is necessary for a lower weight drop in HG-I compared to HG-II and HG-III; E a can be obtained from the onset and the final decomposition temperature range ( T o and T f ), while the weight drop can be obtained from the peak temperature T p in the DTG (see Figure S1 in Supporting Information for comparative visualization of the E a ). Regarding the three experimental hydrogels, it has been widely reported that starch-citrate cross-links affect thermal stability by modifying the native starch chains, 37 nonetheless, the DTG of the glycerol-citrate 43 and starch-citrate-glycerol 42 cross-links are similar, which makes it difficult to identify them correctly.…”