Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Rostamabadi, Hadis; Karaça, Aslı Can; Deng, Lizhen; Colussi, Rosana; Narita, Isabela Mendes Pacheco; Kaur, Kamaljit; Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Falsafi, Seid Reza

doi:10.1016/j.carbpol.2022.119931

Cited by 26 publications

(6 citation statements)

References 86 publications

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“…These methods of chemical modification act as effective means to enhance particular aspects of starch functionality, like swelling [26], gelatinization [27] and retrogradation [28]. The main objective is to meet the specific requirements of industrial applications [29].…”

Section: Chemical Modificationsmentioning

confidence: 99%

A review of the chemical modification and applications of starch

El Farkhani,

Dadou,

El Miz

et al. 2024

BIO Web Conf.

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The modification of starch using esterification, etherification, oxidation, and Schiff base formation has garnered significant interest owing to its wide-ranging applications in different sectors. This overview delves into the various techniques utilized for modifying starch molecules and examines their utilization in adsorption, adhesive formulations, pharmaceuticals, nanoparticle synthesis, and film manufacturing. The article delves into the synthesis pathways associated with esterification, etherification, oxidation, and Schiff base formation, underscoring their influence on the physicochemical characteristics of starch. Furthermore, it thoroughly examines the application of modified starch in pollutant adsorption processes, as adhesive agents in industries, as excipients in pharmaceutical formulations, and as crucial elements in the creation of starch-based nanoparticles and films.

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Section: Chemical Modificationsmentioning

confidence: 99%

A review of the chemical modification and applications of starch

El Farkhani,

Dadou,

El Miz

et al. 2024

BIO Web Conf.

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“…In general, acylation increased the SOL, but with the increasing DS, the SOL was reduced. It was likely to be that the higher acyl content increased the hydrophobicity of the starch granules, which affected the escape of the amylose in the granules, and thus led to a decrease in the SOL of the starch (Rostamabadi et al, 2022). However, there were some opposite results in acetylated white sorghum (Sorghum bicolor) starches, acetylated Indian kidney bean (Phaseolus vulgaris L.) starches and acetylated cassava starches (Ali & Hasnain, 2011;Osundahunsi & Mueller, 2011).…”

Section: Sp and Sol Analysesmentioning

confidence: 99%

Physicochemical properties and digestion characteristics of acylated Arenga pinnata starches

Luo

et al. 2023

Int J of Food Sci Tech

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Summary This study aims to investigate influences of different acylations (acetyl, propionyl and butyryl) with different degrees of substitution (DS) on physicochemical properties and digestion characteristics of Arenga pinnata starches (APS). The presence of acyl protons was confirmed by 1H NMR and FT‐IR spectroscopy of acylated APS. The viscosities, swelling power, thermal properties and crystallinity of acylated APS were lower than APS, but these characteristics tended to increase with the increase of DS. Acylation could effectively regulate the digestibility of starch granules. The content of resistant starch in acylated APS increased from 66.58% to 80.92%. With the DS increasing, acylation strengthened the rearrangement and aggregation behaviour of APS molecular chains, making the crystal structure and double helix structure of amylopectin crystal region more orderly, which might lead to changes in the pasting properties and digestibility. It was possible to evaluate the effectiveness of low‐substituted acylated APS.

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“…Numerous investigations have employed microwave treatment to modify starch characteristics. It has been reported that microwave could reduce moisture content, crude protein, crude fiber, water absorption, sugar level and absolute density while it increased the ash level ( Rostamabadi et al, 2022 ). However, water-soluble minerals may occasionally diffuse from starch into water after microwave treatment, resulting in relatively little mineral loss and a decrease in the amount of ash.…”

Section: Impacts Of Non-ionizing Radiations On Starchmentioning

confidence: 99%