Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Almeida, Raphael Lucas Jacinto; Rios, Nathália Saraiva; Santos, Everaldo Silvino dos

doi:10.1016/j.carbpol.2022.119963

Cited by 25 publications

(7 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2a, a crystalline peak observed at 2 θ near 20° in OG is attributed to the crystalline structure of beeswax within the OG, which contrary to that reported for pure beeswax (Dinker et al ., 2017), the reduction or loss of defined peaks at 2 θ = 24° is caused by the rearrangement of the former beeswax in the canola oil, resulting in different molecular packing (Trujillo‐Ramírez et al ., 2019). For HG, the application of heat to dispersions of SP and CH starches caused a decrease in crystallinity, noted as the reduction of the diffraction peaks in the characteristic values of 2 θ (15–23°) displayed by their native starches, indicating the modification of crystalline structure to more amorphous systems, due to the gelatinisation of starch (Almeida et al ., 2022). The BG systems (Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems

De Los Santos‐Trinidad,

Pérez‐Alonso,

Cruz‐Sosa

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryBigel systems (BG) were formed through the combination of an oleogel (OG) formed with canola oil and beeswax (5% wt.), and a hydrogel (HG) formed with sweet potato (SP) or chayote tuber (CH) starch (10 % wt.), using three OG:HG ratios (30:70, 40:60, 50:50). All the BG were self‐standing, exhibiting uniform and well‐defined phase distribution of OG‐in‐HG, and oil binding capacities greater than 96%. Droplet size of BG was influenced by the OG:HG ratio, higher amount of OG produced smaller droplet sizes. The characterization of BG by FTIR and XRD showed structural configuration in BG is driven by physical and steric interactions by displaying distinctive characteristics of each individual phase and dismissing the formation of novel bonds. BG showed a pseudoplastic behaviour and was characterized as a weak gel, G′>G′′ at strains below 100% for BGSP and 50% for BGCH, with a shifting process (G′′>G′) at higher strains. Viscoelastic properties were influenced by the OG:HG ratio where BG at 50:50 exhibited lower strength and resistance to deformation. Textural parameters in BGSP were higher than BGCH, and influenced by the OG:HG ratio, indicating that the phase proportion in BG can modulate its structure and performance.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems

De Los Santos‐Trinidad,

Pérez‐Alonso,

Cruz‐Sosa

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…474 Starch extraction from broken grains has become a more attractive and promising option than just grinding the grains. As for the composition of rice starch, amylose content varied between 7.50 and 28.58%, 475 and the granules vary in size from 2.36‒5.52 μm 476 and have polyhedral and/or irregular shape. 477,478 The application of rice starch has been widely investigated for the development of sustainable films.…”

Section: Polymer Blends Developed From Pla and Different Types Of Starchmentioning

confidence: 99%

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Silva

Rios

Santana

2023

Polymers from Renewable Resources

View full text Add to dashboard Cite

The limited degradation of synthetic polymers used in food packaging when discarded in the environment is a major concern for society. Therefore, industry and academia have sought to develop biodegradable and eco-friendly materials for single-use in packaging. An interesting alternative for the food industry is biodegradable polymeric films, which is why different biopolymers have been used in the production of sustainable packaging. It is worth mentioning that the use of biodegradable polymers is one of the most successful innovations in the industry to address issues related to the environment. Among the available raw materials, starch extracted from different renewable sources is very promising for this purpose, due to its abundance, low-cost compared to other polymers and ability to produce non-toxic films. However, when used alone, pure starch has many limitations, which can be overcome by developing a mixture with other polymers (polymer blends), preferably from renewable and biodegradable sources, such as poly(lactic acid) (PLA). In this context, the absence of literature reviews evidencing the results of the application of films in foods led us to write this article, given the importance of polymer blends produced with different types of starch (cassava, corn, pea, potato, rice and wheat) and the PLA matrix. According to the results, it is clear that polymer blends based on PLA/Starch for food packaging are very promising, already being part of the industries solutions, aiming to minimize the large volume of plastic waste of petrochemical origin discarded in nature. Obviously, as with any technology, more research is needed to further improve the performance of the films, and while much research has made great strides, there are still limitations that prevent the commercialization of these materials.

show abstract

“…[25] The shift of the doublet to 19.63°also refers to the formation of the amylose-lipid complex. [47,48] The sharp peaks are associated with the crystalline regions, while the diffuse peaks are associated with the amorphous region of the granules. [49] Changes in the intensity of the diffractograms are observed in between the black rice starch formulations, highlighting (NS).…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

et al. 2023

Self Cite

View full text Add to dashboard Cite

The aim of this study is to investigate the effects of isolated and/or combined enzymatic and annealing treatments on the technological properties of black rice starch. The modification is carried out through an annealing process at 50 °C for 24 h, followed by the process of enzymatic modification by the action of transglucosidase (25 kU mL −1 ). Enzymatic hydrolysis with transglucosidase is improved as a result of the annealing action, which resulted in 7.6%. The size and shape of the starch granules are not modified by the thermoenzymatic treatments, only agglomeration of the granules in native starch modified with transglucosidase. The annealing treatment promotes a 20.60% reduction in crystallinity and a change in the type of lens from type A to Vh. Modified starch shows higher thermal and mechanical resistance when compared to native starch. The results contribute to a better understanding of the combination of annealing in enzymatic modification with transglucosidase for black rice starch.

show abstract

Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Cited by 25 publications

References 71 publications

Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems

Effect of the use of sweet potato or chayote tuber starch hydrogels on the physical properties of oleogel‐in‐hydrogel (bigels) systems

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

Contact Info

Product

Resources

About