Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

Ačkar, Đurđica; Šubarić, Drago; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun

doi:10.1007/s13197-012-0642-y

Cited by 15 publications

(13 citation statements)

References 37 publications

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“…Starch chains combined and formed thick filaments, while water molecules condensed into ice crystals to form separate phases. After thawing, the ice was converted to water, which could be easily liberated from the polymer network during syneresis . The water loss rates of the oxidized starches were much higher than those of the native ones, as corroborated by other studies, which can probably be attributed to highly effective oxidization: the viscosity of the oxidized starch was too low to form a gel system after freezing.…”

Section: Resultssupporting

confidence: 92%

Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method

Zhang

Deng

et al. 2017

Starch Stärke

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Vacuum‐assisted oxidized corn, cassava, and canna starches are prepared using a green method (based on hydrogen peroxide with microwave heating) under optimized conditions. The objective of this study is to evaluate the effect of vacuum treatment on the oxidation of starch. The physicochemical, pasting, thermal, and structural characteristics of vacuum oxidized starches are investigated, and native and non‐vacuum oxidized starches are used for comparison. Physicochemical properties are confirmed by solubility, light transmittance, and freeze–thaw stability; pasting properties are observed using a rapid visco analyzer (RAV); thermal properties are measured via differential scanning calorimetry (DSC); and structures are described using Fourier transform infrared (FTIR) spectroscopy, X‐ray diffraction (XRD), and scanning electron microscopy (SEM). Vacuum oxidized starches show greater solubility and light transmittance, but lower viscosity and swelling power than native and non‐vacuum oxidized starches, and they are more effective in decreasing peak, breakdown, setback, and final viscosities than non‐vacuum oxidized starches. Gelatinization enthalpies of the oxidized starches are reduced, especially for the vacuum‐assisted starches. The results of structural work suggest that the oxidation reaction for both the vacuum and non‐vacuum oxidation occurs in the amorphous starch regions. This green method of vacuum‐assisted oxidation of starch is concluded to be feasible.

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Section: Resultssupporting

confidence: 92%

Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method

Zhang

Deng

et al. 2017

Starch Stärke

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“…From a nutritional aspect, starch can be classified into three categories based on digestibility: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [5][6][7]. RS is starch that is not digested in the small intestine (of healthy individuals), and might therefore be partially fermented by the gut microflora in the large intestine [5,[7][8][9]. At present, different methods have been applied to prepare RS, including chemical, physical (hydrothermal), and enzymatic modification methods [10].…”

Section: Introductionmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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“…However, until now, most of the works have been focused on corn, wheat, tapioca, sago and potato starches [ 3 , 6 , 7 , 8 , 9 ], few studies have been reported about the physicochemical properties of modified rice starch [ 4 , 10 ]. The objective of this study was to prepare the dual-modified rice starches (cross-linked oxidized starch and oxidized cross-linked starch), and comparatively investigate the physicochemical properties of native unmodified, cross-linked, oxidized and the two kind of dual-modified rice starch samples.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

et al. 2012

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: Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.

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Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

Cited by 15 publications

References 37 publications

Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method

Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method

Properties of Potato Starch Roasted with Apple Distillery Wastewater

A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

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