Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin

Kittipongpatana, Ornanong S.; Kittipongpatana, Nisit

doi:10.1016/j.foodchem.2013.04.030

Cited by 56 publications

(32 citation statements)

References 20 publications

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“…Therefore, the native starch would undergo modifications to suit specific applications. Many sources of starch such as maize, potato, rice, kudzu root, and cassava undergo chemical modification involving the reaction of the hydroxyl groups on the anhydroglucose unit (AGU) of the starch . Chemical modification by introducing carboxymethyl group into the starch structure results in some unique properties such as solubility in cold water, specific changes in rheological profiles, lower gelatinization temperature, less retrogradation, and pH stability .…”

Section: Introductionmentioning

confidence: 99%

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Nordin

Rahman

Talip

et al. 2018

Macromolecular Symposia

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Carboxymethyl sago starch (CMSS) is prepared using carboxymethylation reaction. The reaction times are varied to determine the optimum degree of substitution (DS) and reaction efficiency (RE). The CMSS prepared via carboxymethylation for 3 h shows the highest DS and RE. The CMSS hydrogel is prepared using citric acid as a cross‐linker. The effects of the preparation condition of citric acid/CMSS hydrogel such as the percentage of citric acid (w/w), cross‐linking periods, and cross‐linking temperature on the gel fraction are investigated. The optimization of preparation conditions of hydrogels using cross‐linker demonstrated 25% higher gel fraction compared to previously reported sago starch hydrogels prepared via irradiation cross‐linking. The swelling study is carried out in distilled water (pH 6.5), acidic (pH 1.2), neutral (pH 7.4), and alkaline (pH 11) media. The release behavior of methylene blue (MB) as the drug model suggests the potential of CMSS hydrogel to be used in drug delivery applications.

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Section: Introductionmentioning

confidence: 99%

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Nordin

Rahman

Talip

et al. 2018

Macromolecular Symposia

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“…NCS is insoluble at room temperature, whereas CMCS becomes soluble at a DS above 0.1 (Bhattacharyya et al, ), which likely explained the disappearance of the gelatinization temperature in CMCS. Other carboxymethyl starches, such as carboxymethyl rice starch (Kittipongpatana & Kittipongpatana, ) and carboxymethyl potato starch (Liu et al, ), did not show gelatinization enthalpy.…”

Section: Resultsmentioning

confidence: 96%

Synthesis and physicochemical properties of carboxymethyl chestnut starch

Kan

Zhao

et al. 2017

J Food Process Preserv

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Carboxymethyl chestnut starch (CMCS) was synthesized by the reaction of chestnut starch and monosodium chloroacetate in an alkali environment. The hydroxyl groups of starch were etherized through carboxymethyl groups, and the crystallinity of starch was reduced after carboxymethylation. As degree of substitution (DS) increased from 0.22 to 0.63, the degree of amyloglucosidase hydrolysis decreased from 37.0 to 1.6%, which was markedly lower than that of native chestnut starch (NCS) (83.2%). The differential scanning calorimetry results revealed the absence of a transition peak in all CMCS samples. CMCS paste showed significant higher light transmittance and freeze‐thaw stability than those of NCS, and had no water release during storage at room temperature. CMCS with middle DS showed higher viscosity than NCS at high shear rate. The results demonstrated that CMCS can be applied in the industrial processing of paste foods and frozen food as a thickening agent. Practical applications Carboxymethylated starch can be used as an alternative thickener in a wide range of industrial applications. However, there is little information on the synthesis and physicochemical properties of carboxymethylated chestnut starch till now. In the present study, the carboxymethylated chestnut starch was synthesized by the optimization of process, and the microstructure, light transmittance, and freeze‐thaw stability of starch were studied. We believe that starch industry can utilize the results of this study in the synthesis and application of this modified starch.

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“…The degree of substitution (DS) was determined using a USP method described for croscarmellose sodium . The analysis process and calculation of the DS value were as previously described …”

Section: Methodsmentioning

confidence: 99%

“…The determinations of the swelling power and solubility were carried out according to previously described methods . The values were calculated using the equation reported by Wongsagonsup et al…”

Section: Methodsmentioning

confidence: 99%

“…The starch‐colloidal silicon dioxide (CSD) coprecipitate displayed superior flowability, compressibility, and water uptake compared to native starch . Our group has previously reported the preparation of cross‐linked carboxymethyl rice starch, as well as the coprecipitation of native rice starch and CSD . The coprocessed powder exhibited improved flow and compression properties compared with native starch and their physical mixture.…”

Section: Introductionmentioning

confidence: 99%

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Development of a Direct Compression Excipient from Epichlorohydrin-Crosslinked Carboxymethyl Rice Starch with Sodium Silicate Using a Coprocessing Technique

Trisopon

Kittipongpatana

2019

Starch - Stärke

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A new, free‐flowing tablet disintegrant based on a coprocessed, cross‐linked carboxymethyl rice starch (CXO) is developed using a combination of chemical and physical modifications. Cross‐linked carboxymethyl starches are synthesized from an etherification between native rice starch and monochloroacetic acid and a cross‐linking reaction with epichlorohydrin with various ratios of the etherification reaction time to the cross‐linking reaction time (1:1, 1:0.67, and 1:0.33). The modified starches are then coprecipitated with 0–25% sodium silicate solution in methanolic solvent to obtain the CXOs. The physicochemical properties of the CXOs are characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, X‐ray diffractometry, and differential scanning calorimetry. The solubility, swellability, moisture sorption capacity, and flowability parameters are also investigated and compared with those of native starch. A 10% sodium silicate solution is found to be best suited for coprocessing, yielding a modified starch (CXO‐12) with excellent flowability and compressibility. The lubricant sensitivity ratio of CXO (0.13) is 4–6 times lower than those of sodium starch glycolate (SSG) and croscarmellose sodium (CCS), and its dilution potential (11.2% w/w) is the best among the three excipients. The disintegration times of the model drug tablets containing CXO (16.83 ± 3.19 s) are not significantly different from those containing SSG (14.00 ± 2.45 s) or CCS (14.00 ± 2.83 s). A dissolution study showed that the drug release is greater than 80% after 15 min in the medium. These results suggest that CXO could be applied as a free‐flowing super disintegrant for direct compression processes.

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Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin

Cited by 56 publications

References 20 publications

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Synthesis and physicochemical properties of carboxymethyl chestnut starch

Development of a Direct Compression Excipient from Epichlorohydrin-Crosslinked Carboxymethyl Rice Starch with Sodium Silicate Using a Coprocessing Technique

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