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

Abstract

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.

Intra and Extra-granular Disintegrant Properties of Modified Underutilised Red Lima Bean Starch in Paracetamol Tablet Formulation

“…The swelling index generally decreased with modification and annealed starch had the lowest values. The results are in line with other studies, which showed that annealing reduces swelling, while succinylation increases solubility (Ariyantoro et al, 2018). The swellability of starches is of great significance in tablet formulations because the disintegrant properties of starches have been shown to be affected by swelling and wicking action (Musa et al, 2008).…”

“…This suggests that the incorporation of the disintegrants intra-granularly led to increased intermolecular forces between the particles as a result of either aspartic melting on production of heat during 2016 ;No, Mun, Shin, 2019) while the peak at 1713.99 cm -1 was attributable to the stretching vibration of C=O indicating existing ester carbonyl groups. Annealing modifies starch without damaging the granules, thus the spectra for the annealed lima bean starch was similar to that of the native starch (Ariyantoro et al, 2018).…”

“…Esterification of starch with succinic anhydride imparts amphiphilic nature on the starch by the addition of a hydrophobic chain into the starch backbone, thus causing it to swell in cold water (Nur Farhana et al, 2016). Unlike succinylation, annealing is a physical method of modifying starch by heating at a temperature below the starch gelatinisation temperature with a large quantity of water without damaging the granules (Adebowale et al, 2005;Ariyantoro et al, 2018).…”

“…Succinylation is a chemical modification, while annealing is a physical modification process. Succinylation is an esterification reaction of a hydroxyl group in the starch molecule with succinic anhydride (Lawal, 2012;Ariyantoro et al, 2018). The FTIR spectra of the succinylated starch showed two characteristic peaks at 1575.53 and 1713.99 cm -1 .…”

Large-Scale Assessment of Bioinformatics Tools for Lysine Succinylation Sites

“…Lysine succinylation is an evolutionarily conserved posttranslational modification (PTM) known to be involved in the regulation of diverse cellular process [1,2,3,4,5,6,7]. The succinylation process modifies a target protein with a succinyl group (–CO–CH 2 –CH 2 –CO 2 H), which is transmitted from succinyl-CoA to the specific α-amino group of a lysine residue [8,9,10,11,12].…”