Effects of single and dual physical modifications on pinhão starch

Abstract

Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy.

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

“…The native pinhão starch granules showed a mixture of rounded and oval shapes, with smooth surface, without the presence of pores, but some depressions, results also found by Pinto et al The native corn starch has a polygonal shape with well‐defined borders, as reported by Zhang et al, with some granules having a porous surface and others with a rounded shape and smaller (<7 μm) size (Figure ).…”

“…The starch is composed of two different glucose polymers: amylose and amylopectin . Besides, can be found lipids, minerals and nitrogenated compounds, which may influence the starch characteristics .…”

Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method

“…XRD diffraction measurement was performed to check the crystallinity of starch, with the results shown in Figure . As we can see here, all the starch samples in the form of granules had diffraction peaks at 15°, 17°, 18°, and 23°, indicting a typical A‐type crystallization . This means that the chemical modification occurred mainly in the amorphous region of the granule and did not alter the crystal pattern of starch.…”

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

“…Starch crystallinity is classified into A, B, and C difractogram patterns . All treated starches showed B type XRD (Figure ), characterized by a peak at 17° (2Θ), followed by small peaks at 15, 20, 22, and 24° (2Θ) and a typical peak at 5.6° (2Θ) . Differently to cassava starch, which presented crystallinity pattern A type, with high peaks at 15 and 23° and smaller peaks 17° and 18°, including the absence of peak at 5.6° (2Θ) (Figure ).…”

“…Starches have been used for varied applications from food to chemicals. The main starch sources in particular for food uses is maize, cassava, potato, wheat, and rice, however non‐conventional starches have gained recent interest due to their physicochemical characteristics with the potential of replacing chemically modified starches that generates chemical waste.…”