Preparation and Physicochemical Properties of Dialdehyde Tapioca Starch

Abstract

Tapioca starch was oxidized by periodic acid (sodium metaperiodate plus hydrochloric acid) to form dialdehyde tapioca starch (DAS). The influence of periodate concentration (NaIO4, 0.05 N, 0.1 N, 0.2 N and 0.3 N) on the physicochemical properties of DAS such as aldehyde and carboxyl contents, relative crystallinity, thermal properties, pasting properties, swelling power, solubility and molecular weight distribution was investigated. The results indicated that aldehyde and carboxyl contents of DAS increased linearly with the increasing of periodate concentration. X‐ray diffraction patterns of DAS remained unchanged after periodate oxidation whereas the relative crystallinity decreased as periodate concentration increased. Furthermore, the gelatinization temperatures (To and Tp) of DAS were also increased, whereas the gelatinization enthalpy decreased. As determined in the Rapid Visco Analyser, the periodate oxidation increased the pasting temperature and peak viscosity as well as breakdown of the tapioca starch. The swelling power of DAS was higher than that of unmodified tapioca starch at 60°C and 70°C, but was lower at 80°C and 90°C. However, the solubility was higher than that of native tapioca starch at all incubation temperatures. Both amylose and amylopectin fractions were degraded during the oxidation reaction as measured by HPSEC. The thermal stability of DAS at boiling temperature was also investigated and depolymerization of the DAS could not be detected at any heating time as demonstrated for the thermal stability of the DAS.

An Investigation of the Effect of Semi-Acetal Formation on the Properties of Dialdehyde Starch and its Thermoplastic Blend with Glycerol

“…For DASS60 and DASS95 no crystallization peaks could be found in the XRD curves, meaning that they were totally amorphous. [29,33] It has been reported that the crystallinity of starch is mostly attributed to the amylopectin segments. [34] For example, when the amylopectin was oxidized sufficiently, the DASS lost its crystallizability.…”

“…When the hydroxyl groups in the glucose ring have been oxidized to aldehyde groups, the hydrogen bonds between the individual chains become weaker and result in a thermoplastic behavior and hydrophobia. Although dialdehyde starch (DAS) is the most valuable oxidized starch that has already been used in several industrial applications, [25][26][27][28][29] we know of only a few literature reports of TPS prepared from dialdhyde starch and its properties. When the hydroxyl groups are oxidized to aldehydes, the number of hydrogen bonds of starch should be reduced.…”

Crosslinking effect of dialdehyde starch (DAS) on decellularized porcine aortas for tissue engineering

“…DAS retains excellent biocompatibility and biodegradability similar to starch, and also possesses better reactivities with other functional groups such as hydroxyl or amino groups under mild condition [12][13][14]. In this way, DAS can bridge amine groups in biological tissues through extensive reactive formyl-aldehyde groups to form stable crosslinking structure.…”

Preparation and Characterization of Phosphorylated Starch Blends With Chitosan and Polyvinyl Alcohol

“…Vários estudos sobre hidrólise ácida, oxidação, eterificação e esterificação em amido têm sido realizados. [3][4][5] Para melhorar a hidrofilicidade, o amido pode ser modificado através da fosforilação dos grupos hidroxilas reativos das unidades de anidroglicose do amido. As ligações cruzadas resultantes da modificação reforçam as ligações de hidrogênio que atuam como ponte entre as moléculas de amido.…”