Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide

Naknaen, Phisut

doi:10.1007/s11483-014-9347-2

Cited by 22 publications

(24 citation statements)

References 31 publications

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“…There is no fragmentation or change in shape of the granules observed. This is in agreement with findings on hydroxypropylation of jackfruit (Naknaen, 2014) where the modified granules were still intact, free of fragmentation. However, the presence of traces of degradation was observed on some starch granules, particularly at higher level of propylene oxide (HP 40 -HP 50) .Also oxidation of native acha starch did not affect the shape, appearance and structural arrangement of the starch granules (Isah et al, 2015) but contrast with Singh et al,.…”

Section: Molar Substitution Of Hydroxypropylated Water Yam Starchsupporting

confidence: 93%

“…The Native water yam starch gave size distribution range of 8.06-72.5µm with mean (33.882µm), median (34.1µm), mode (30.24µm) dimensions. Naknaen (2014) also reported that the shape of jackfruit native starch appeared irregular, round to bell or semi-oval with an average size of 7.66 μm. For the 4%HPS, the interval size distribution is 8.58µm -62.99µm with mean, median and mode dimension to be 28.36µm, 29.31µm, and 29.71µm respectively.…”

Section: Molar Substitution Of Hydroxypropylated Water Yam Starchmentioning

confidence: 91%

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Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Arueya¹,

Ojesanmi²

2019

JFR

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Amidst rising demand for modified starch, hydroxypropylated derivatives from water yam, an underutilized tropical botanical source remains unexplored. The objective of this work therefore is to extract starch from water yam, modify same by hydroxypropylation and determine their physicochemical, functional and morphological characteristics. Extraction of starch was carried out by blending peeled water yam previously soaked in 0.2%(w/v) NaHSO3 solution and filtering the resulting slurry. The filterate was next suspended in 0.2% NaOH solution, allowed to sediment and the supernatant oven-dried (400C) for 24 hrs. The dried product was subjected to hydroxypropylation (HP) (propylene oxide 4-12%/100g starch) and extent of molar substitution (MS) determined. The native and Hydroxypropylated starch (HPS) were evaluated for physicochemical, functional and morphological characteristics following standard methods. Pasting properties were analysed using Rapid Visco Analyzer (RVA) and elucidation of inherent functional groups was carried out by analyzing the FTIR Spectrum. Starch yield of 84.2% (dry wt. basis) and molar substitution (0.0024-0.05) of HPS were established. Bulk density increased (0.4988-0.6005g/cm3) with MS. There was significant (p=0.05) increase in the degree of Whiteness (W) (42.4-63.6%). Although granule size reduction was evident (33.88-33.43µm), hydroxypropylation did not affect their morphology. There was decline in concentrations of crude protein (0.18-0.01%), ash (1.35-0.34%) and amylose (44.19-37.48%) as MS rose. In contrast, there was significant (p=0.05) increase in water (1.76-2.66g/g) and oil absorption capacities (0.72-1.42g/g), swelling power (1.54-4.19g/g) and solubility (3.17-5.84g/g) at 500C. Freeze thaw cycles showed marked reduction in syneresis (10.3-1.09%) as MS increased. Peak Viscosity, pasting temperature and peak time of the HPS ranges were 297.83-583.6, 81.9-86.40C, and 4.5-7.0 mins respectively. FTIR band spectra indicated the presence of hydroxypropyl substituent groups in the modified starch. Hydroxypropylated starch (from water yam) at different molar substitution has been characterised and its properties established with strong potentials for wider applications in food systems.

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Section: Molar Substitution Of Hydroxypropylated Water Yam Starchsupporting

confidence: 93%

Section: Molar Substitution Of Hydroxypropylated Water Yam Starchmentioning

confidence: 91%

Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Arueya¹,

Ojesanmi²

2019

JFR

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“…However, the collapsed HPCS swollen granules were entrapped by the continuous WPI network and formed a compact mixed network (Fig. b) because hydroxypropylation decreased the inter‐ and intramolecular forces in the starch, which contributed to the disruption of the HPCS (Naknaen, ). Figure c shows that the swollen CLCS granules dispersed in the WPI continuous phase and protein aggregates absorbed on the starch granules (noted by the arrow) formed a compact structure related to the resistance of cross‐linked starch to swelling and the electrostatic interactions between the WPI and CLCS, respectively.…”

Section: Resultsmentioning

confidence: 99%

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

Ren

Dong

et al. 2017

Int J of Food Sci Tech

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The objective of this study was to investigate the rheological, thermal and microstructural properties of whey protein isolate (WPI)-hydroxypropylated cassava starch (HPCS) gels and WPI-cross-linked cassava starch (CLCS) gels at different pH values (5.75, 7.00 and 9.00). The rheological results showed that the WPI-modified starch gels had greater storage modulus (Gʹ) values than the WPI-native cassava starch gels at pH 5.75 and 7.00. Differential scanning calorimetry curves suggested that the phase transition order of the WPI and modified starch changed as the pH increased. Scanning electron microscopy images showed that the addition of HPCS and CLCS contributed to the formation of a compact microstructure at pH 5.75 and 7.00. A comprehensive analysis showed that the gelling properties of the WPI-modified starch were affected by the difference between the WPI denaturation temperature and modified starch gelatinisation temperature and by the granular properties of the modified starch during gelatinisation. These results may contribute to the application of WPI-modified starch mixtures in food preparation.Whey protein and modified starch mixed gel F. Ren et al.

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“…Starch isolation was carried out following the modified basic procedure washing steps described by Naknaen (2) . The alkaline extraction process was applied to extract starch from chempedak seeds.…”

Section: Starch Isolationmentioning

confidence: 99%

“…This study agreed well with previous work in which size of starch extracted from chempedak seeds was 6.47 m on average (1) . The granule sizes of some other fruit seed starches have been reported as 10-16 m or 15-21 m for mango, 10 m for longan and 10 m for rambutan (2) . The granule size of starch could influence the functional properties of starch, especially swelling power and viscosity and hence its applications.…”

Section: Chemical Compositionmentioning

confidence: 99%

Preliminary Investigation Related to Physicochemical, Crystallinity, Microstructure and Engineering properties of Starch Isolated from Chempadak seed as Potential Food Ingredient for Industrial Application

Naknaen

Tharasuk²,

Junjerdee³

2015

The Proceedings of the 2nd International Conference on Industrial Application Engineering 2015

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The aim of this research was to investigate the physicochemical and engineering properties of starch isolated from chempadak seed for utilization as food ingredient in industrial application. It was found that starch yield was 25.76% and other components such as proteins, lipids, crude fiber and ash were presented in starch as minor constituents, suggesting that the chempadak seed starch (CSS) was high purity. The CSS granules were irregular, round to bell shapes or semi-oval with average size of 6.19 µm. The A-type XRD pattern as detected in the CSS was similar to the cereal starches. Thermal transition temperature assessed by DSC was 81.08 o C (T peak ) and the gelatinization enthalphy (H) was 17.68 J/g. The flow behavior of the CSS at concentration of 3-6% (db) exhibited Non-newtonian shear thinning behavior as fitted to the Power law model. The flow behavior index of starch decreased with increasing starch concentration. The pasting characteristics of the CSS at pH in range of 3.6 to 7.0 were investigated. Pasting temperature of the CSS decreased with decreasing pH from 7.0 to 3.6. No peak viscosity and breakdown were found during cooking at pH 4.6 to 7.0, indicating that the CSS could be used in low acid canned food. The CSS starch gel presented the best freeze-thaw stability, which no syneresis was observed in 5 cycles, suggesting that application of the CSS in frozen food is proper. In addition, the CSS could form gel with low concentration (4%) when compared to other commercial starches. Therefore, the CSS could be recommended as alternative starch to apply in food industry, particularly utilization as gelling agent and in frozen food products.

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Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide

Cited by 22 publications

References 31 publications

Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

Preliminary Investigation Related to Physicochemical, Crystallinity, Microstructure and Engineering properties of Starch Isolated from Chempadak seed as Potential Food Ingredient for Industrial Application

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