Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

Oyeyinka, Samson A.; Singh, Surendra; Adebola, Patrick; Gerrano, Abe Shegro; Amonsou, Eric O.

doi:10.1016/j.carbpol.2015.06.100

Cited by 97 publications

(134 citation statements)

References 43 publications

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“…Bambara starch was extracted from bambara flour as described by Oyeyinka and others (). The yield of starch, calculated as a ratio of dried starch to bambara flour was 35%.…”

Section: Methodsmentioning

confidence: 99%

“…The use of bambara starch in complexation with lipids and in biofilm application is unique in many ways. Bambara starch has a moderate level of amylose content (20% to 35%; Sirivongpaisal ; Oyeyinka and others , ), which is higher than those of corn and potato starches. High amylose content of starch improves strength and film flexibility (Zobel ; Peressini and others ; Zhang and Han ) and also produces films with better gas barrier properties (Wolff and others ; Lourdin and others ; Palviainen and others ).…”

Section: Introductionmentioning

confidence: 90%

“…Most reported studies on improving physicochemical properties of starch films with lipids have focused mainly on conventional starch sources like cereals and tubers. However, starches from pulses such as cowpea ( Vigna unguiculata ) and bambara ( Vigna subterrenea ) with high amylose content (22% to 78%; Hoover and others ; Oyeyinka and others ; Oyeyinka and others ), may be a promising matrix for making films. Bambara groundnut is a pulse of African origin.…”

Section: Introductionmentioning

confidence: 99%

“…Bambara groundnut is a pulse of African origin. The starch yield of bambara may vary between 22% and 46% depending on source and cultivar (Sirivongpaisal ; Afolabi ; Oyeyinka and others ; Oyeyinka and others ). In Southern Africa, this crop is neglected and grown mainly for subsistence.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Oyeyinka

Singh

Amonsou

2016

Journal of Food Science

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The physicochemical and mechanical properties of biofilm prepared from bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, bambara starch films modified with stearic acid (≥3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm , suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength.

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“…Bambara starch was extracted from bambara flour as described by Oyeyinka and others (). The yield of starch, calculated as a ratio of dried starch to bambara flour was 35%.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Oyeyinka

Singh

Amonsou

2016

Journal of Food Science

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“…Viscosity and other rheological properties of soymilk were measured according to the modified method of Oyeyinka, Singh, Adebola, Gerrano, and Amonsou (2015). Briefly, samples were allowed to equilibrate at 25°C for about 10 min in the sample cup of a Rheometer (Rheolab 80732808, Anton Paar, Austria).…”

Section: Rheologymentioning

confidence: 99%

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Oyedeji

Mellem

Ijabadeniyi

2018

CyTA - Journal of Food

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Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology, CyTA -Journal of Food, 16:1, 230-237, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 ABSTRACTThis study aimed at producing functional soymilk by optimizing the sprouting conditions of soybeans using response surface methodology. Soaking (12-24 h) and germination times (48-96 h) were optimized using central complete randomized design. Responses obtained from experimental runs were fitted into second order polynomial regression model. Significance of model parameters was tested using ANOVA and R 2 was evaluated. The optimum sprouting conditions of soybeans were 12 h soaking and 52 h germination using desirability concept. Soymilk made from optimized conditions had 17% increase in total proteins, 50% reduction in phytic acid, 1.7% increase in total phenolics and a color change (ΔE) of 4.89 compared with the control. There was a significant reduction in trypsin inhibitor activity (0.03 mg/g TI), with increase in total amino acids and similar rheological properties in optimized soymilk. Optimized conditions obtained are adequate in the production of soymilk with improved nutritional and quality attributes.Mejoramiento de algunos atributos de calidad de la leche de soya [soja] a partir de la optimización de parámetros seleccionados de germinado de soya utilizando la metodología de superficies de respuesta RESUMEN El presente estudio se propuso producir leche de soya funcional a partir de la optimización de las condiciones de germinado de la soya, utilizando la metodología de superficies de respuesta. Con este objetivo se optimizaron la duración del remojo (12-24 h) y de la germinación (48-96 h) usando el diseño central completo aleatorizado. Las respuestas obtenidas en las pruebas experimentales fueron ajustadas al modelo de regresión polinomial de segundo orden. La significancia de los parámetros del modelo fue sometida a prueba, empleando ANOVA y evaluando R 2 . Partiendo del concepto de deseabilidad se determinó que las condiciones óptimas para el germinado de la soya son 12 h de remojo y 52 h de germinación. Se constató que en la leche de soya preparada bajo estas condiciones optimizadas se registró un aumento de 17% de proteínas totales, una reducción de 50% de ácido fítico, un aumento de 17% de fenólicos totales y un cambio de color de 4.89 en comparación con el control. Además, en la leche de soya optimizada se detectó una reducción significativa de la actividad inhibidora de la tripsina (0.03 mg/g TI), presentándose un incremento en los aminoácidos totales y que la misma exhibe propiedades reológicas similares. Las condiciones optimizadas logradas resultan adecuadas para la producción de leche de soya con atributos nutricionales y de calidad mejorados. ARTICLE HISTORY

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Effect of hydrophobically modified extracted starch nanocrystal on the properties of LDPE/ thermoplastic starch (TPS)/PE‐g‐MA nanocomposite

Goudarzi

Behzad

Sheykhzadeh

2021

J of Applied Polymer Sci

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In the current study, the key role of incorporation of starch nanocrystals (SNC) and modified acetylated starch nanocrystals (ASNC) on mechanical, physical, and biological properties of low‐density polyethylene/thermoplastic starch/polyethylene‐grafted‐maleic anhydride (LDPE/TPS/PE‐g‐MA) blend was individually investigated. To achieve this, SNC was successfully extracted from waxy maize starch by chemical treatment utilizing acid hydrolysis. The results of solubility of the modified specimens showed that the hydrophilicity of ASNC was well reduced by dispersion enhancement in non‐polar solvents, which was also proved by increasing considerably the contact angle, after modification, 37.9° ± 3.5° to 59.9° ± 3.1°. It was noticed that the mechanical properties of the ASNC nanocomposites were significantly affected by the filler type and content. Furthermore, by adding 3.0 wt% ASNC (3ASNC), the ultimate tensile strength of the nanocomposite was considerably enhanced from 9.0 ± 0.1 to 12.0 ± 0.3 MPa; it may be due to homogeneous dispersion of the ASNC. Moreover, the water absorption capacity was remarkably enhanced from 0.1% for the pure polymer, low‐density polyethylene (LDPE), to 1.9% for modified nanocomposite (3.0 wt% ASNC) and 4.1% for unmodified nanocomposite (5 wt% SNC). In addition, the degradation rate of 3ASNC nanocomposite was improved by 1% compared with LDPE. In conclusion, LDPE/TPS/PE‐g‐MA nanocomposite reinforced by ASNC shows excellent potential as a promising candidate for polyethylene packaging applications, thanks to the combination of biodegradability and superior mechanical properties.

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Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

Cited by 97 publications

References 43 publications

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Effect of hydrophobically modified extracted starch nanocrystal on the properties of LDPE/ thermoplastic starch (TPS)/PE‐g‐MA nanocomposite

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