Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Arueya, Gibson Lucky; Oyewale, Towoba Monsurat

doi:10.1016/j.foodchem.2015.01.019

Cited by 19 publications

(17 citation statements)

References 27 publications

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“…Succinylation did not change the granule shape compared with the native starch. These observations are similar to those reported by Arueya et al, Emeje et al, and Ayucitra [ 39 , 57 , 58 ]. Furthermore, the shape, appearance, and granule structure were not destroyed after succinylation.…”

Section: Resultssupporting

confidence: 93%

“…Succinylation also resulted in a more pronounced hydrophilic tendency and expansion of some amorphous regions [ 39 ]. Moreover, Arueya et al [ 39 ] stated that succinylation introduced bulky functional groups, and their electrostatic repulsion led to percolation and absorption of water within the starch matrices. There was no significant difference in the WBC of dual modified starch compared with succinylated starch.…”

Section: Resultsmentioning

confidence: 99%

“…Succinylation occurred in the amorphous regions as they were more accessible to chemical reactions than the crystalline regions [ 8 , 48 ]. The introduction of the succinyl group increased the hydrophilic properties, leading to an increase in PV [ 8 , 10 , 39 , 43 ]. This hydrophilic tendency led to an increase in the WBC of the starch.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Ariyantoro

Katsuno

Nishizu

2018

Foods

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The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Ariyantoro

Katsuno

Nishizu

2018

Foods

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“…Succinylation increased the swelling power and solubility, while decreasing the viscosity during pasting. The modification had no effect on granule size and morphology Arueya & Oyewale, 2015 Modified starch White and black fonio Citric acid modified (CAM) starches had indentations on surface. They remained liquid during pasting.…”

Section: Biscuitsmentioning

confidence: 99%

Fonio grains: Physicochemical properties, nutritional potential, and food applications

Zhu

2020

Comp Rev Food Sci Food Safe

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Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.

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“…Polisakarida sering diubah suai secara kimia bagi menghasilkan terbitannya, seperti pemetilan (Singh & Tiwari 2008), pengasetilan (Chi et al 2008), pensuksinilan (Arueya & Oyewale 2015), pengkarboksimetilan ), pengesteran (Dzulkefly et al 2007), pemfosforilan (Chowdary et al 2011) dan pensulfatan (Yao 2000). Polisakarida sulfat lebih menarik perhatian penyelidik kerana mempunyai aktiviti biologi yang pelbagai seperti bahan antioksida (Zou et al 2008), anti-virus (Christensen et al 2001), anti-HIV (Katsuraya et al 1995) dan antihemoglutinasi (Liu et al 2003).…”

Section: Pengenalanunclassified

Sintesis dan Sifat Termal Natrium Kanji Sulfat Dioscorea pentaphylla

Sharlina

Lazim²,

Yaacob³

2017

JSM

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Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Cited by 19 publications

References 27 publications

Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Fonio grains: Physicochemical properties, nutritional potential, and food applications

Sintesis dan Sifat Termal Natrium Kanji Sulfat Dioscorea pentaphylla

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